Recipe: Niçoise Salad with Seared Tuna

Refreshing and light Niçoise Salad for the warmer summer nights. Perfect with a glass (or two) of our Domaine De La Croix Cru Classé Irresistible Rosé, now with an extra 10% discount.

Niçoise Salad with tuna

Ingredients

  • 50g Dijon mustard
  • 50ml white wine vinegar
  • 25ml sherry vinegar
  • 1 small garlic clove, crushed
  • 300ml extra virgin olive oil
  • Salt and pepper
  • 200g small salad potatoes, cooked and quartered
  • 100g long French beans, trimmed and cooked al dente
  • 2 little gem lettuces, washed
  • 4 hard-boiled eggs cut into quarters
  • 8 anchovies, in oil, drained
  • 16 cherry tomatoes
  • ½ red onion, sliced thinly
  • 12 pitted black olives
  • 1 fennel bulb, sliced very thinly
  • 2 tsp chives, finely chopped.
  • 4 x 100g slices of tuna, the freshest you can get
  • 50ml olive oil


Method
First make the salad dressing. Whisk the mustard (Dijon is best) with the vinegars, garlic and seasoning until it’s all amalgamated. Gradually drizzle in the olive oil, whisking constantly until you achieve a thick vinaigrette. If you store this in an airtight jar in the fridge, you can just shake it when you want to use it to bring it back together.
Arrange the baby gem leaves in a serving dish, scatter over the other ingredients for the salad and then drizzle with the vinaigrette.
Get a frying pan really hot then add the oil. Fry the seasoned tuna until it reaches your preferred style – rare, medium or well done. It’s normal in the South of France to serve Tuna rare, seared on the outside but still pink in the middle and this, for us, is the best way to serve it. However many cafes down there serve this with tinned tuna instead.