Description
This Seared Tuna & Asparagus Niçoise is a vibrant, fresh take on the classic French salad featuring perfectly cooked new potatoes, crisp asparagus, tender seared tuna, and a zesty anchovy-garlic dressing. A delightful medley of flavors and textures makes it an elegant yet simple dish perfect for a light lunch or dinner.
Ingredients
Scale
Vegetables and Eggs
- 300g small new potatoes, halved
- 250g asparagus
- 3 eggs
- 3 large tomatoes, quartered
Seafood and Olives
- 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
- 50g pitted Kalamata olives, halved
- 10 caper berries
- 5 anchovy fillets
Dressing and Oils
- 1 tbsp olive oil (for searing tuna)
- 70ml extra virgin olive oil
- ½ small garlic clove, crushed
- ½ lemon, juiced
Instructions
- Cook the potatoes: Place the halved new potatoes in a pan of boiling salted water and cook for 12 minutes, or until a knife inserts easily. Use a slotted spoon to transfer the potatoes to a bowl and leave to steam dry.
- Cook the asparagus: Add the asparagus to the same boiling water and cook for 2 minutes. Immediately transfer to a bowl of ice-cold water to stop cooking and preserve color. Set aside.
- Cook the eggs: In another pan of boiling water over medium-high heat, gently cook the eggs for 7½ minutes. Drain and add the eggs to the bowl with the asparagus to cool.
- Prepare the dressing: Using a pestle and mortar, mash the anchovy fillets and crushed garlic until a smooth paste forms. Transfer to a bowl and whisk in the extra virgin olive oil and lemon juice. Season with salt and pepper to taste.
- Sear the tuna: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Sear the tuna for 1-2 minutes on each side until golden on the outside but still pink inside. Remove from heat and slice into thick pieces.
- Prepare the eggs: Peel the cooled eggs and cut them in half lengthwise.
- Assemble the salad: On a large serving platter, toss together the cooked new potatoes, asparagus, quartered tomatoes, Kalamata olives, caper berries, and the prepared dressing. Top with the sliced eggs and seared tuna.
- Final seasoning and serve: Season the assembled salad generously with salt and freshly ground black pepper. Serve immediately and enjoy.
Notes
- For best flavor, use sashimi-grade tuna or fresh tuna steaks.
- Boiling potatoes with the asparagus in stages helps retain texture and color.
- The anchovy and garlic in the dressing add umami depth but can be adjusted to taste.
- Serve the salad immediately after assembly for the freshest taste and texture.
- Leftovers can be stored separately in the refrigerator; reheat tuna lightly if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
Keywords: niçoise salad,seared tuna aspargus salad,french tuna salad,new potatoes niçoise,healthy tuna salad,anchovy dressing,summer salad
