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French · Salad
Warm Tuna Niçoise Salad
Seared rare tuna, new potatoes, edamame, tomatoes, olives and eggs arranged on lettuce and radicchio, with a herby red wine vinaigrette. A relaxed dinner salad.
- YieldServes 4
- Hands-on45 min
- Total1 h 9 min
- Difficulty
Ingredients
- 4tuna steaks, about 200 g each and 3 cm thick
- 1 tbspextra virgin olive oil, for brushing the tuna
- 450 gsmall new potatoes, about 12
- 150 gedamame, shelled, fresh or frozen, about 1 cup
Dressing
- 120 mlextra virgin olive oil, for the dressing
- 60 mlred wine vinegar
- 1 tspDijon mustard
- 2 tspfresh thyme, minced, or marjoram or oregano
- to tastesalt and black pepper
- 1 headBoston lettuce, leaves separated, washed and dried
- 8 leavesradicchio, washed and dried
- 2tomatoes, cut into wedges
- 70 gblack olives, about 1/2 cup
- 4hard-boiled eggs, peeled and quartered
- 1bell pepper, cut into piecesoptional
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