My Tuna Nicoise


Isn’t summer just beautiful. Not the horrendous, sweaty, exhaustion causing, breath shortening Brisbane heat, of course. I’m talking about the food. Naturally! Raw, fresh, vibrant. My favourite way to eat.

This salad is a little twist on the classic Tuna Nicoise. The beans just blanched, sweet juicy cherry tomatoes, crispy baby radish, refreshing cucumber, bitter endive, baby celery leaves, salty white anchovies, creamy soft boiled eggs and just seared tuna, all drizzled with a lemon vinaigrette. And with some olive tapenade on a crusty piece of french stick, you have summer perfection! Good for lunch or dinner cool down with this classic.




Serves 4
Crusty French stick
300g piece of sashimi grade tuna
12 white anchovies
4 soft boiled eggs, havled
2 heads of witlof, leaves separated
1/2 cup of celery leaves, picked
1 cup cherry tomatoes, halved
1/2 cup baby radishes, quartered
1 Lebanese cucumber, sliced then halved
1/2 cup of green beans, blanched
1/2 cup of yellow butter beans, blanched
Micro herbs

Olive Tapenade
1/2 cup pitted black olives
1 anchovy
1 tsp capers
1 tbs lemon juice
2 tbs olive oil

Lemon Vinaigrette
2 tbs lemon juice
4 tbs olive oil
1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt

To make the dressing, combine in a jar and shake well until the sugar has dissolved. Taste and adjust if required. Set aside.

To make the tapenade, combine in a food processor and blend until combined. You can go as chunky or as smooth as you like.

In a hot pan, with a little olive oil, brown the tuna on all sides, just enough to brown the outside but leave the inside raw. Leave to cook and then slice.

Slice the french stick, brush with olive oil, and toast on both sides. Smear the toast with a little tapenade.

Combine all the vegetables in a large bowl and very lightly dress with the lemon vinaigrette. Place thesalad on a plate, top with slices of tuna, 2 egg halves, white anchovies and mirco herbs. Serve with tapenade toast.

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