This classic Nicoise Salad combines the vibrant flavours of the Mediterranean with perfectly seared tuna steaks. Featuring crisp green beans, baby potatoes, juicy tomatoes, olives, and hard-boiled eggs, all brought together with a zesty vinaigrette, this salad is fresh, wholesome, and packed with flavour. A touch of Banhoek Chilli Oil adds a subtle heat, elevating this dish to the next level.
Recipe by Reuben Riffel
FEEDS: 2-3
PREP TIME: 10 MIN
COOKING TIME: 10 MIN
INGREDIENTS:
For the Marinade
300g fresh tuna steak
1 clove garlic, grated
2 tbsp worcestershire sauce
Half a lemon, juiced
Fresh thyme
Chopped chives
For the Dressing
1 tbsp wholegrain mustard
1/4 cup olive oil
3 tbsp Rosendal vinegar
1/2 onion, finely chopped
Chopped tarragon
Fresh thyme
Chopped chives
4 anchovy fillets, chopped
1 tbsp Banhoek Chilli Oil
For the Salad
100g Green beans, blanched for 2 minutes
2 Fresh tomatoes, cut into 8 wedges
4 sun-dried tomatoes
8 baby potatoes, boiled and halved
3 soft boiled eggs, peeled and halved
100g olives
radish, sliced
Fresh rocket
2 tsp bottarga powder (optional)
COOKING METHOD:
Combine the garlic, Worcestershire, lemon juice, thyme and chopped chives in a bowl. Coat the tuna steak and set aside.
In a jar combine mustard, olive oil, vinegar, onion, tarragon, fresh thyme, chopped chives, anchovies and Banhoek chilli oil.
Season with salt and pepper.
Close the lid and shake to combine.
Sear the tuna steak for 20-30 seconds on each side, and slice.
To assemble, plate the salad items, with the tuna slices placed on top. Cover in the salad dressing.
Enjoy the perfect bite of flavour with friends and family!
