Image of the Salade Nicoise

Bigeye Tuna Salade Nicoise

Recipe by: Martin Colman

This take on the famous salade nicoise of Nice, France uses fresh bigeye tuna to add a depth of flavour to the dish which compliments the freshness of the complimentary ingredients beautifully. This dish is a perfect, healthy lunch for a hot summers day, giving you bountiful vitamins and protein to energise you for the day ahead.

What you'll need

Ingredients Quantity
Sesame seeds 4 tablespoons
Black Pepper 6 tablespoons
Bigeye Tuna loin 1.5 lbs (680 grams)
Extra Virgin Olive Oil 3 oz (85 ml)
Red Head Lettuce, broken up 1 head
Boston lettuce, broken up 1 head
White rose potatoes, cooked and quartered 1 lb (450 grams)
Haricot Verts, steamed 0.5 lbs (225 grams)
Shallots, sliced and sauteed 8
Nicoise olives 1.25 cups (225 grams)
Capers 1 cup (120 grams)
Grape tomatoes 1 cup (150 grams)
Hard boiled eggs 8
Chopped chives 4 tablespoons
Anchovies 12



1. Simmer the Potatoes in water until just tender but, not falling apart. Rinse in cold water and chill. After they are cold quarter them.

2. Place the Eggs in a pot of cold water and cover. Heat the pan. As soon as it boils, turn off the heat and keep the cover on for 10-12 minutes. Then place in cold water for 10 minutes. When cool peel them and place in the refrigerator until, fully chilled. Cut into quarters before placing on top of Salade.

3. Steam the Haricot Verts over a pot of boiling water until just barley done . Rinse and chill.

4. Mix the Sesame Seeds with Fresh Cracked Pepper and spread out on a work surface or plate. 4. Cut the Tuna loin into square logs (1 for each Salade and about 1.5 inches thick) and coat with Olive Oil.

5. Roll the Tuna logs in the Sesame/Pepper mix, making sure they are completely covered.

6. Coat a heavy bottom sauté pan with olive oil. When hot, sear the Tuna on each side (30 seconds per side, depending on the heat of the pan. (Note: edges should be crisp but the entire center should be rare. If you want the fish well done, you should pick a different fish). When the Tuna is seared, place on a plate to rest. After it cools, carefully slice, so that the Tuna can be "fanned out" on top of the Salade.

7. Break the Red Head, Boston Lettuce into small pieces and toss in a large bowl with the capers. Reserve 4 tbl of the Vinaigrette and drizzle the remainder of the Vinaigrette on top of the lettuce.

8. In a separate bowl, place the Potatoes, Beans, Shallots, Olives and Tomatoes. Toss gently with 4 tbl of the vinaigrette. Arrange on the Lettuce.

9. Lastly arrange on top of the Salad, the Eggs and Tuna. Place the Anchovies on the side. Garnish with Chives and serve.

Serves: 8 people…