Warm tuna Niçoise salad
Warm tuna Niçoise salad A fresh and simple classic recipe Servings 2 About this recipe Named after the French city of Nice, this salad was traditionally served
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Cooking tools:
- Griddle
- Steamer basket
- Pastry brush
- Skillet
- Whisk
- Mixing bowl
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 1 tbsp Dijon mustard
- 30ml white wine vinegar
- 150ml olive oil
- 1 lemon, juice only
- 100g fine beans, lightly steamed
- 2 handfuls fresh baby spinach
- 100g new potatoes, cooked
- 12 cherry tomatoes, halved
- 2 fresh tuna steaks, (about 200g each)
- 1 tbsp olive oil
- 2 hard-boiled eggs. sliced
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