Niçoise salad with fresh tuna in tataki, garnished with vegetables and lemon juice vinaigrette

Vegetables and Fruits, Salmon and tuna

We have revisited this classic recipe from Nice.


Recipe for 4 persons

For the salad

200 Gr
Fingerling potatoes
100 Gr
Green beans
4 Unit(s)
Green onion
1 Can(s)
0.25 Cup(s)
Pitted kalamata olives
2 Unit(s)
2 Unit(s)
Italian tomatoes
2 Unit(s)
Boston lettuce
2 Unit(s)
Fresh tuna

For the vinaigrette

2 Tbsp
Olive oil
2 Unit(s)
1 Tsp
Sea salt flakes

Preparation time: 45 min

  • For the preparations

    In a big pot, put the potatoes and cover the with cold water, bring it to boil and let it cook for 25 minutes. Check the cooking with a small knife, it must be soft Inside, strain it and let it cool down. Peel it and slice it. Remove the tops of the green beans, cut it in half. In a big pot of salty boiling water, blanche it for 5 minutes, strain it and refresh it. Remove the leaves of the lettuce, wash it and dry it. In a pot of boiling water, cook the eggs for 10 minutes, cool it down Under cold water. Peel it, and dice it in big pieces. Mince the green onions. Strain the anchovy. Dice the tomatoes in big cubes. Squeeze and strain the lemon juice.

  • For the salad

    In a big bowl, put the lettuce, add all the ingredients except the anchovy. In a bowl, mix the olive oil, the lemon juice, the sea salt and a couple round of fresh black crack pepper. Pour the vinaigrette on the salad and finish by topping with the anchovy.

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