Ultimate Salad Nicoise with chargrilled Tuna Steak

Learn how to make the Ultimate Salad Niçoise with Chargrilled Tuna Steak – a fresh, vibrant and protein packed Mediterranean classic that’s perfect for lunch, dinner or entertaining. This easy French tuna Niçoise recipe features perfectly seared rare tuna steak, crisp green beans, baby potatoes, juicy tomatoes, gem lettuce, soft boiled eggs and a zest homemade vinaigrette.
If you love, healthy, flavour packed salads, this restaurant style tuna steak salad will become your go to dish. It’s naturally high in protein, gluten free and bursting with Mediterranean flavours.
In this video, I will show you:
*How to chargrill tuna steak perfectly.
*Ho w to build a classic French Salad Nicoise.
*Tips for cooking tender green beans and baby potatoes.
*How to make a simple homemade vinaigrette dressing.
*Plating tips for beautiful presentation.
This healthy tuna salad recipe is ideal for summer meals, meal prep or when you want something light yet satisfying.
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Ingredients:

8oz/250g Tuna Steak
14oz/400g Baby Potatoes
200g Cherry Tomatoes
1 Gem Lettuce
8oz/250g Green Beans (String Beans or Snap Beans)
4 Free range eggs
2 ½ oz/75g Black Olives
8 White Anchovies
Olive Oil
Flaked Sea Salt
Cracked Black Pepper
For the dressing
4 tbsp Extra Virgin Olive Oil
2 tbsp Sherry/Red wine vinegar
1 tsp Dijon Mustard
1 tbsp Capers
1 tsp fresh lemon juice

Instructions:

1. Cook your potatoes in salted boiling water until you can stick a knife in and they drop off. Once cooked place them in iced water for a couple of minutes then drain off.
2. Turn the heat back in the pan and blanche off the green beans. Again, into iced water for a couple of minutes.
3. In a fresh pan bring some water to a boil and turn down to a rolling boil. Put your 4 eggs into the boiling water for 7 minutes exactly. Remove into iced water and let them sit in the iced water.
4. Turn on your griddle pan so it can start to get very hot.
5. Half your cherry tomatoes and set aside.
6. Make the dressing using an old jam jar (or similar) with a lid. Into the jar add 4 tablespoons of extra virgin olive oil, 2 tablespoons of sherry/red wine vinegar, 1 tablespoon of capers and 1 teaspoon of Dijon mustard. Put the lid on and shake the jar vigorously for 30 seconds to combine all of the ingredients. The dressing will be opaque in appearance.
7. Into a mixing bowl, place the cooked potatoes, the cooked green beans, the cherry tomatoes and the olives. Add the dressing and mix everything together so everything is coated in the dressing.
8. On your presentation plate place your gem lettuce leaves and pour the contents of the bowl onto the leaves. Randomly place your anchovies.
9. Peel you cooked eggs and cut into quarters or halves. Place these randomly onto the salad.
10. Coat your tuna steak with a thin layer of olive oil and season with salt and pepper.
11. Place your tuna steak onto the searing hot griddle pan and cook for 1 ½ minutes either side.
12. Remove the tuna steak, rest for a minute. Whilst resting, coat in a small amount of olive oil and lemon juice. Cut the steak in half and place it on top of the salad to serve.

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00:00 – Introduction
00:39 – Cook the potatoes
01:37 – Prepare and cook the beans
03:23 – Cook the eggs
03:48 – Make the dressing
04:54 – Shell the eggs
05:06 – Heat the pan
05:21 – Prepare the salad
06:11 – Plate the salad
07:16 – Cook the tuna
08:40 – Add tuna to the salad
09:06 – Taste