As a meal or an entrée, the Niçoise salad accompanied by pan seared fresh red tuna is a winner.
Originating in the southern French Mediterranean city of Nice, the Niçoise salad is a rounded meal with protein, carbohydrates, greens and vegetables. Many foodies call it the ‘ultimate’ summer salad.
Simple to prepare, visually attractive and always enjoyable.
Ingredients:
- Fresh red tuna
- Egg
- Potato (peeled, cubed medium size, roasted or boiled)
- Cherry tomatoes
- Lettuce
- Rocket
- Lebanese cucumber
- Kalamata olives (pitted)
- Red pepper
- Green bean sprouts
- Ground smoked paprika
- Coarsely ground black pepper
- Table salt
- Canola oil
- Olive oil and lemon or salad dressing of choice
Method:
Make an attractive mixed salad using the above greens and vegetables. Roast or boil the potato and set aside. Bring water to a boil and make seven-minute eggs so the yolk is still moist and bright yellow, peel while hot and set aside.
Plate the salad on individual plates for either entree or main.
Take the fresh red tuna, remove skin and any flesh affected by the blood line, and slice the tuna into rectangular blocks of 4–5 cm x 2–3 cm. Sprinkle a good pinch of black pepper into a container containing the ground smoked paprika.
Roll the tuna in the paprika until all sides are well coated. Heat a non-stick pan with a splash of canola oil to medium high and sear all four sides, leaving the middle uncooked. Slice and arrange three or four 1 cm thick slices on the salad, add potato and quarter eggs, and voila! Drizzle dressing over the top.
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