Description
A vibrant and healthy Seared Tuna & Asparagus Niçoise salad featuring perfectly cooked new potatoes, crisp asparagus, soft-boiled eggs, and sashimi-grade tuna seared to perfection. Tossed with juicy tomatoes, Kalamata olives, caper berries, and a zesty anchovy-garlic dressing, this dish is a refreshing twist on the classic Niçoise salad.
Ingredients
Scale
Salad Ingredients
- 300g small new potatoes, halved
- 250g asparagus
- 3 eggs
- 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
- 3 large tomatoes, quartered
- 50g pitted Kalamata olives, halved
- 10 caper berries
Dressing Ingredients
- 5 anchovy fillets
- ½ small garlic clove, crushed
- 70ml extra virgin olive oil
- ½ lemon, juiced
- 1 tbsp olive oil (for searing tuna)
Instructions
- Cook the Potatoes: Place the halved new potatoes in a pan of boiling salted water and cook for 12 minutes, or until a cutlery knife inserts easily. Use a slotted spoon to transfer potatoes to a bowl and leave to steam-dry.
- Cook the Asparagus: Add asparagus to the same boiling water and cook for 2 minutes. Immediately transfer to a bowl of ice-cold water to stop cooking and set aside.
- Cook the Eggs: Bring another pan of water to a boil over medium-high heat and gently add the eggs. Cook for 7½ minutes for soft-boiled eggs. Drain and place eggs in the asparagus ice water to cool.
- Prepare the Dressing: Using a pestle and mortar, crush anchovy fillets and crushed garlic into a smooth paste. Transfer to a bowl, then whisk in extra virgin olive oil and lemon juice. Season the dressing with salt and pepper to taste.
- Sear the Tuna: Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. Cook the tuna steaks for 1-2 minutes on each side until they develop a slight golden crust but remain pink inside. Remove from pan and slice into thick pieces.
- Assemble the Salad: Peel and halve the cooled eggs. On a large serving platter, toss the potatoes, asparagus, tomatoes, olives, caper berries, and prepared dressing together. Arrange the egg halves and tuna slices on top. Season the salad well with additional salt and pepper if desired and serve immediately.
Notes
- Use sashimi-grade tuna for the best quality and safety when serving rare.
- For even cooking, ensure potatoes are similar in size before halving.
- Cooling asparagus and eggs in ice water stops cooking and preserves texture.
- Dressing can be prepared ahead and refrigerated for up to 1 day.
- Serve immediately after assembling to maintain freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
Keywords: Niçoise, seared tuna, asparagus, new potatoes, soft boiled eggs, anchovy dressing, healthy salad, French cuisine
