Warm Salad Niçoise

Course : Salads
Serves: 1
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1 small red onion
6 Small tomatoes
4 package little gem lettuces
12 ounces new potatoes -- halved
4 ounces green beans -- trimmed
2 Medium eggs
1 tablespoons oil
3 Whole fresh tuna steaks -- (7 oz)
2 ounces black olives
6 tablespoons oive oil
2 tablespoons white wine vinegar
1 teaspoon French mustard
1 dash sugar

Preparation / Directions:

Thinly slice the red onion, halve the tomatoes and cut each Little gem lettuce into wedges. Cook the potatoes in a pan of boiling salted water for about 15 mins until they're just tender, adding the green beans for the last 3-4 mins of cooking time. Drain well and set aside. Boil the eggs for 5 mins, then cool under cold running water. Meanwhile, brush a cast-iron ridged pan or skillet with the oil and heat until very hot. Cut each tuna steak into 4 pieces and season with salt and freshly ground black pepper. Add the steaks to the pan and cook for 3-4 mins on each side, until seared and just cooked through. Gently toss the onion, tomatoes, lettuce, potatoes, beans and olives together in a large shallowed bowl. Add the warm tuna steaks. Place all the dressing ingredinets in a jug and whisk together. Season lightly then pour over the salad. Cut the eggs into quarters and arrange on topo of the salad. Serve immediatel


Nutritional Information:

837 Calories (kcal); 31g Total Fat; (31% calories from fat); 28g Protein; 123g Carbohydrate; 374mg Cholesterol; 703mg Sodium

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