Salad Niçoise

Name: Salad Niçoise
Cuisine: french
Ingredients: 200 g fresh tuna steak; 200 g green beans, trimmed; 200 g small potatoes, boiled and sliced; 100 g cherry tomatoes, halved; 1 small red onion, thinly sliced; 100 g Niçoise black olives; 2 hard‑boiled eggs, quartered; 4 anchovy fillets; 2 tbsp extra‑virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; Salt and freshly ground black pepper, to taste

Salade Niçoise

Ingredients

200 g fresh tuna steak
200 g green beans, trimmed
200 g small potatoes, boiled and sliced
100 g cherry tomatoes, halved
1 small red onion, thinly sliced
100 g Niçoise black olives
2 hard‑boiled eggs, quartered
4 anchovy fillets
2 tbsp extra‑virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste

Instructions

11. Season the tuna with salt and pepper, then sear in a hot pan with 1 tbsp olive oil for 2‑3 minutes per side; let rest and slice thinly.
22. Blanch the green beans in boiling salted water for 3 minutes, then shock in ice water and drain.
33. Boil the potatoes until tender, cool, peel if desired, and slice into quarters.
44. In a large bowl combine potatoes, green beans, tomatoes, red onion, olives, anchovies, and egg quarters.
55. Whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt and pepper to make the vinaigrette.
66. Drizzle the vinaigrette over the salad, toss gently, and arrange the sliced tuna on top before serving.

Source: llm-generated