Tuna Niçoise Salad
By OcadoLife
Published on 30 January 2024
Crispy fried capers add a tangy twist in this Tuna Niçoise Salad from Celebrity MasterChef winner Lisa Faulkner. Using fresh tuna instead of tinned also lifts this lunch-menu classic to a whole new level. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 400g baby potatoes
- 200g green beans
- 2 tbsp olive oil, plus 150ml for the dressing
- 4 tbsp capers, drained, patted dry
- 4 tuna steaks, (approx. 480g)
- ½ lemon, juiced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 80g mixed salad leaves
- 12 cherry tomatoes, halved
- 100g pitted black olives
- ½ small red onion, finely sliced
- 2 tbsp chopped flat-leaf parsley
- 4 eggs, soft boiled and halved
Method
Step 1
Boil the potatoes in salted water for 15 mins or until tender. Add the beans for the last 2 mins. Drain, then refresh the beans under cold water. Slice both ingredients in half.Step 2
Heat 1 tbsp olive oil in a large non-stick pan. Fry the capers on a high heat for 2 mins or until crisp. Set aside.Step 3
Return the pan to a high heat. Rub the tuna with 1 tbsp olive oil and season with black pepper. Cook for 1-2 mins on each side, until seared but pink inside. Squeeze over the lemon juice; remove from the heat.Step 4
To make the dressing, whisk the 150ml olive oil with the vinegar, mustard and honey in a small bowl until combined.Step 5
Toss the potatoes, beans, salad leaves, tomatoes, olives, onion and parsley in a bowl with half the dressing, then divide between 4 plates. Slice the tuna and arrange one steak and one egg on each portion. Top with the capers and drizzle over the remaining dressing.