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A Modern Take on Niçoise Salad

-
2
+

person(s)

Ingredients

Others ingredients

  • 2 slices of fresh tuna (or high-quality canned tuna)
  • 200 g baby potatoes
  • 150 g green beans
  • 2 eggs
  • 1 handle cherry tomatoes
  • A few black olives
  • 1 small handful baby greens (mesclun or arugula)
  • 1 tablespoon capers (optional)
  • 1 tablespoon lemon juice
  • Salt, pepper

Preparation

Cook the vegetables

  1. 1

    Cook the potatoes in salted water for 10 to 15 minutes.

  2. 2

    Cook the green beans for 5 to 7 minutes (they should still be slightly crunchy).

  3. 3

    Drain and let cool.

How to Make Soft-Boiled Eggs

  1. 1

    Place the eggs in boiling water for 6 minutes.

  2. 2

    Rinse them under cold water, then gently peel them.

Cook the tuna

  1. 1

    Sear the tuna steaks for 1 to 2 minutes on each side in a hot skillet with a drizzle of olive oil (the center can remain pink).

Assemble the salad

  1. 1

    Arrange the following on a plate: potatoes, green beans, sliced tomatoes, microgreens, and olives.

  2. 2

    Add the tuna and the eggs, cut in half.

  3. 3

    Sprinkle with capers if you're using them.

Season

  1. 1

    Mix the olive oil, lemon juice, salt, and pepper.

  2. 2

    Pour over the salad just before serving.

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