Tuna Niçoise

Tuna steaks and delectable aïoli make this salad a winner.
recipes, salad, fish
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Recipe from: 24 August 2015
Preparation time: 15 min
Cooking time: 30 min


  • 800
    tuna steaks
  • 400
    new potatoes
  • 400
    fine green beans
  • 200
    Rosa cherry tomatoes
  • 40
    anchovy fillets in oil, drained
  • 100
    black olives, stoned
  • 3
    eggs, soft boiled and cut in ¼ s
  • juice of 1 lemon
  • 50
    extra virgin olive oil
  • 200
  • sea salt and freshly ground black pepper
  • AïOLI:
  • (makes +-450 ml)
  • 8
  • 1
    Dijon mustard
  • 2
    white wine vinegar
  • 2
    egg yolks
  • 100
    extra virgin olive oil
  • 300
    vegetable oil
  • sea salt and pepper
Servings: Change Serving



Cook the new potatoes in boiling salted water until soft, drain and leave to cool. Blanche and refresh the green beans. Cut the cherry tomatoes in half length-ways. Mix the potatoes, beans, olives and tomatoes together. Season and dress with the olive oil and lemon juice. Season with salt and pepper.

Brush the tuna steaks with olive oil and season with salt and pepper. Cook on a clean grill for approximately 3 minutes on each side, thus keeping the tuna nice and pink inside.
Arrange the dressed salad items in bowls; place a piece of tuna on each salad. Garnish with the anchovy fillets and quartered eggs. Drizzle each portion with the aïoli.


Roast the garlic cloves in a moderate oven (180ºC) until soft and golden. Crush the garlic to a paste.  Add the egg yolks, garlic and the mustard into a food processor.  Blend into a paste and then slowly add the oils. Add the vinegar. Season to taste with salt and pepper. If the dressing is not of a pouring consistency thin it out with a little water.

Recipe reprinted with permission of Weber.
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Read more on: fish  |  salad  |  recipes


Mechoui leg of lamb

2015-09-14 12:46

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