Niçoise salad with albacore tuna

AT A GLANCE

  • Serves 4 people

"I love the Niçoise salad at Stokehouse Brisbane. Would you ask for the recipe?"
Danielle West, Belmont, Qld

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  • 200 gm small kipfler potatoes
  • 250 gm green beans, trimmed
  • 2 eggs
  • 2 tsp extra virgin olive oil
  • 2 (2cm thick, 300gm each) albacore tuna steaks (see note)
  • 300 gm heirloom cherry tomatoes, coarsely chopped
  • 100 gm (½ cup) mixed pitted olives
  • 2 cups (loosely packed) small mixed salad leaves, such as mesclun
  • 2 tsp capers in vinegar, drained
  • 2 radishes, cut into julienne
  • 2 anchovy fillets, finely chopped
  • 1 red shallot, thinly sliced
  • To serve: small or micro purple and green basil leaves
  •  
  • Mustard dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • ½ clove garlic, finely chopped
  • 2 tsp finely chopped flat leaf parsley
01   Cover potatoes in a saucepan with plenty of cold salted water and bring to the boil. Reduce heat and simmer until tender (15-20 minutes), then drain and cut into about 7mm-thick slices.
02   Meanwhile, blanch green beans until tender (1 minute), then refresh and thinly slice crossways.
03   Place eggs in a small saucepan, cover with cold water and bring to the boil, then simmer over medium heat until hard-boiled (7 minutes). Drain, refresh in an ice bath to cool completely (2-3 minutes), then peel and cut into small pieces.
04   Heat a barbecue or char-grill pan over high heat. Season potatoes and tuna to taste and gently toss each with 1 tsp olive oil to coat and grill until charred on all sides (4-5 minutes for potatoes and 3 minutes for tuna). Leave tuna to rest for 2 minutes, then cut into 2cm dice.
05   For mustard dressing, whisk ingredients in a small bowl and season to taste.
06   Combine tomatoes, olives, salad leaves, capers, radish, anchovies, shallot, potatoes, beans and egg in a bowl. Transfer to plates, drizzle with dressing, scatter with tuna and herbs and serve.

Note Order albacore tuna, a more sustainable variety with pale flesh, from your fishmonger.

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