Ingredients
- Green beans 400g
- Cherry tomatoes 200g
- Tarragon 50g
- Basil 100g
- Lemon 300g
- Capers 20g
- Eggs 4
- Tuna filet 600g
- Dried mixed herbs 3g
- Extra virgin olive oil 80mL
- Kalamata olvies 120g
- Salt, Pepper
Method
- Trim the green beans, blanch and refresh them in icy cold water
- Cut the cherry tomatoes into quarters
- Pick the tarragon the the basil leaves
- Juice the lemon and chop the capers.
- Place the eggs into a saucepan of water and bring them to the boil. Once it started to boil, cook it for another 4 minutes, then cool them down in an ice bath, peel them, and cut them into quarters.
- Brush olive oil on the tuna, season with salt an pepper. Place it onto a hot griddle and cook it for about 1 minute on each side. Remove it from the griddle and cut it into thick strips.
- Mix the lemon juice, capers, cherry tomatoes, herbs, olive oil and season.
Plating: Arrange the beans on a chilled plate, then top with the tuna, tomatoes, eggs, olives and herbs. Drizzle the dressing over the top and garnish as desired.
Fun facts: The Salade Niçoise is a salad made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. Other ingredients may include tuna, green beans, and lettuce. The first recorded description of its recipe was in 1894.
The Salade Niçoise is a traditional meal in the Provence region of France. It became popular in the United States in the 1920s when French chef Jean Orsi introduced it at his restaurant in San Francisco. However, it was first described as a lunch dish made with canned tuna in the 1930s. Since then, recipes for Salade Niçoise have appeared in many cookbooks and magazines.
The name “Salade Niçoise” refers to Nice, the capital city of the Alpes-Maritimes department on the French Riviera. This region is known for its mild climate and abundance of sunflowers, olive trees, herbs, and vegetables used in many traditional dishes.
