Cart 0 items: $0.00

Raidis Estate

Raidis Estate
28 October 2021 | Raidis Estate, Raidis Recipes | Raidis Estate

Nicoise Salad with fresh Tuna

If you want to be transported to France, then this is the salad for you. It is the perfect spring companion for lunch or dinner.


Nicoise Salad is made with potato, beans, tomato, lettuce and olives, and finished with a lemon dressing.


Hefty and exciting enough for lunch, but not so heavy, it loses its summery personality. Though mind you, we'd happily serve this year-round!


It pairs perfectly with our The Kid Riesling.


What you’ll need:



2 garlic cloves, minced

1 teaspoon Dijon mustard

3 tablespoons red wine vinegar

1/2 lemon, juiced

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons minced fresh tarragon

Sea salt and freshly ground black pepper

1/2 cup extra-virgin olive oil



500gms small red new potatoes, scrubbed and halved

8 large eggs

250gms of green beans stems trimmed

1kg of fresh sushi-quality tuna

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

1 punnet of teardrop or cherry tomatoes, halved

1 cup niçoise olives

16 anchovy fillets

16 caper berries with stems

1/2 bunch fresh chives, snipped




To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavours can marry.


Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat.


Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork-tender.


Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.


Place a large pan over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the Tuna to a cutting board and slice.


To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine.


Drizzle the salad with enough vinaigrette to thoroughly moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity.


Put the tossed salad down the centre of a serving platter and lay the seared Tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.




Commenting has been turned off.