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Tuna Nicoise

Tuna Niçoise recipe, on MiNDFOOD

Tuna Nicoise

Serves 4

2 egg yolks

2 tsp horseradish cream

2 anchovy fillets

1 garlic clove, crushed

3 tsp lemon juice

¾ cup light olive oil

500g small new or chat potatoes

150g baby green beans, trimmed

3 eggs (extra)

2 lemons (extra), halved

4 tuna steaks

olive oil cooking spray

salt, to taste

pepper, to taste

baby cos lettuce

250g cherry truss tomatoes

20 small black olives

1 To make dressing, put egg yolks in a small food processor with horseradish cream, anchovy fillets, garlic and lemon juice. Process until smooth. With motor running, slowly add oil in a steady stream. If dressing is too thick add a little hot water and process until combined. Set aside.

2 Put potatoes in a saucepan and cover with cold water. Bring to the boil over high heat.

Reduce heat and simmer for 
8 minutes. Drain. When cold slice potatoes.

3 Add beans to a saucepan of boiling water and cook for 1–2 minutes or until tender. Drain and rinse in cold water.

4 Put eggs (extra) in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 6 minutes. Drain, crack shells and cool in cold water. Remove shells. When cold cut eggs into quarters or slices.

5 Heat a barbecue hotplate or 
char-grill pan over high heat. Char-grill lemon halves until golden. Transfer 
to a plate. Spray tuna with oil and 
season with salt and pepper. Cook 
tuna for 2 minutes. Turn and cook 
for a further 2 minutes until medium-rare or cooked to your liking.

6 Arrange potato, beans, egg, cos, tomato and olives on 4 serving plates. Top with tuna steaks. Spoon over dressing and serve with char-grilled lemon on the side.

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