This colourful nicoise salad bowl is a must-try. Made with fresh seared tuna, eggs, beans, tomatoes and served with a light anchovy dressing, it is simply delicious.
For the dressing
| 1 | Garlic clove |
| 2 | Anchovies |
| ½ tsp | Dijon mustard |
| 1 pinch | Salt, and pepper |
| ¼ cup | Olive oil |
| 2 Tbsp | Lemon juice |
For the salad
| 200 g | Tuna, fesh (Main) |
| 200 g | Green beans, blanched |
| ½ cup | Kalamata olives |
| 3 cups | Mixed tomatoes, fresh |
| 4 | Eggs, boiled |
| 1 cup | Basil leaves |
Directions
- Firstly make the dressing. In a mortar and pestle or small bowl, mash together the garlic, anchovies, mustard and salt and pepper. Whisk in the olive oil and lemon juice.
- Heat a frying pan to a high heat. Rub a little oil on the tuna and sear for 30 seconds each side. Remove and cool.
- In a large bowl combine the beans, tomatoes, olives, eggs and basil. Slice the tuna thinly and add. Season with salt and freshly ground pepper.
- Dress the salad and serve with crusty bread.