In Recipes
  • Serves:  8
  • Preparation Time:   45 minutes
  • Cooking Time:  30 minutes



2 cloves garlic, finely minced

1 Tbsp dijon mustard

3 Tbsp red wine vinegar

1 Tbsp honey

2 Tbsp lemon juice

2 Tbsp parsley, finely chopped

1 Tbsp dill, finely chopped

1 anchovy fillet, finely chopped (optional)

100ml olive oil

800-900g sushi grade tuna

2 Tbsp olive oil

2 tsp salt

1 tsp ground black pepper

450g new/baby potatoes

1 Tbsp salt

8 eggs

400g green beans, trimmed

350g exotic tomatoes

50 mixed leaves (rocket, baby spinach and watercress)

200g kalamata olives

6 radish, thinly sliced

16 anchovy fillets

16 caper berries


For the dressing, simply put all the ingredients into a jar and shake vigorously.

For the tuna, cut it into logs about 4cm wide. Heat a griddle pan on high.

Drizzle the olive oil over the tuna, and season with the salt and pepper.

Sear on a high heat, for about 1 minutes per side. Remove from the heat and put aside to cool. You may put it in the fridge.

Put the potato into a pot with a tablespoon of salt. Fill with water, just enough to cover the potatoes. Bring to a boil, then turn down and allow to simmer until the potatoes are al dente, or until a knife can easily piece through them. Drain.

Once cool enough, slice them in halves or quarters, depending on their size.

Bring a pot of water to the boil for the eggs. Once boiling, add the eggs. Simmer for 8 minutes, then transfer them straight into ice water. Allow them to cool completely before peeling them. Once peeled, slice in half.

Bring a small pot of water to the boil for the beans. Add the beans and boil for 1.5 minutes, until al dente, then transfer them straight into ice water.

Slice or quarter the tomatoes, depending on their size.

Just before serving, slice the tuna into 1cm thick slices.

Arrange the leaves on a platter, and beautifully arrange all the ingredients on top. Drizzle over the niçoise dressing.

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