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Rezeptidee Wein zum Essen

Salade Niçoise with fresh tuna & beans

A modern interpretation of the classic Salade Niçoise with tender tuna, crunchy beans, olives and egg - served with aromatic olive oil and lemon vinaigrette. Light, fresh and perfect for hot summer days
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Cold starter
Cuisine French, Mediterranean
Servings 2 People
Calories 420 kcal

Cooking utensils

  • 1 Schneidebrett
  • 1 Scharfes Messer
  • 1 Kleine Schüssel für das Dressing
  • 1 Großer flacher Teller zum Anrichten
  • 1 Kochtopf zum Blanchieren der Bohnen
  • 1 Schaumkelle oder Sieb
  • 1 Timer oder Küchenuhr

Ingredients
  

For the salad:

  • 200 g fresh tuna Sushi quality, diced
  • 150 g green beans blanched
  • 2 Eggs hard-boiled and quartered
  • 10 Black olives Niçoise or Kalamata
  • 8 Cherry tomatoes halved
  • 1 small red onion in fine rings
  • 2 Tbsp capers

For the dressing:

  • 4 Tbsp extra virgin olive oil
  • 2 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt & black pepper to taste

Preparation
 

Prepare the tuna:

  • Dice the tuna and season with a little salt and pepper.

Prepare the vegetables:

  • Blanch the beans, leave to cool.
  • Prepare the eggs, tomatoes, onion and olives.

Mix the dressing:

  • Mix the olive oil, lemon juice and mustard, season with salt and pepper.

Serve the salad:

  • Arrange the tuna, beans, eggs, tomatoes, onions, capers and olives on plates.
  • Drizzle over the dressing and garnish with fresh basil.

Serve:

  • Serve immediately - preferably cold or room temperature.

Recommended side dishes

  • Freshly baked baguette
  • Small mixed leaf salad with mustard vinaigrette
  • Potato salad with green herbs (without mayo)

Nutritional values per portion

Calories: 420kcalCarbohydrates: 10gProtein: 35gFat: 28g
Keyword Provençal, Rosé, Salade Niçoise, Summer, Tuna
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