Nicoise Salad

Keep all the elements of this salad separately so your guests can design their own
Saturday , 13 July 2013
Nicoise Salad
Searing the tuna is the best way to lock in the flavour and preserve its beautiful colour. Just dab a bit of oil onto a pan and make sure it’s very hot

500g fresh tuna, sliced into 1cm pieces
250g green beans, stems chopped off
250g asparagus, skinned and bottoms chopped off
Black olives
1 cup cherry tomatoes, halved
1 cup baby potatoes, halved
2 eggs, hard-boiled and sliced

Mix together:
¼ cup good quality olive oil
½ cup lemon juice
2 tbsp light honey
1 tsp dried oregano
Pinch of salt

1. Sear the tuna in a hot pan and cook it to your liking.
2. Blanch the green beans and asparagus until tender but crisp, about 1 minute. Refresh in iced water. Serve all the ingredients alongside each other so people can create their own salads.

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