Fresh Tuna Nicoise Salad
with Dijon Vinaigrette
Capturing the flavors of the Côte d'Azur, this bright salad brings together fresh seared tuna steaks, with crisp veggies, and a zesty dressing in a true Mediterranean classic.
Cals 565 · Prot 56 · Carbs 47 · Fat 18
Chef's choice
Global Eats
35 min
Capturing the flavors of the Côte d'Azur, this bright salad brings together fresh seared tuna steaks, with crisp veggies, and a zesty dressing in a true Mediterranean classic.
Cals 565 · Prot 56 · Carbs 47 · Fat 18
Chef's choice
Global Eats
Ingredients
Salad
Tuna steaks
300 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Olive oil
0.5 Tbsp
Green beans
150 Grams
Potatoes
300 Grams
Organic Eggs
5*
2 Piece
Olive oil
0.5 Tbsp
Cherry tomatoes
150 Grams
Kalamata olives
40 Grams
Crispy bionda lettuce
100 Grams
Dressing
Garlic cloves
1 Piece
Dijon mustard
13*
12 Grams
Olive oil
3 Tbsp
White balsamic vinegar
14*
22 ML
Mayonnaise
5*9*13*
16 Grams
Capers
20 Grams
Shallots
1 Piece
Lemon
1 Piece
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Allergens
*5 Eggs, *13 Mustard, *14 Sulphur Dioxide, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2363 / 565 |
| Fats (g) | 17.9 |
| of which saturated (g) | 2.8 |
| Carbohydrates (g) | 47 |
| of which sugars (g) | 15.2 |
| Fibers (g) | 11.5 |
| Proteins (g) | 56.4 |
| Salt (g) | 3.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil green beans
- Remove the tuna steaks from the fridge and allow it to reach room temperature before cooking.
- Bring a pot of salted water to the boil.
- Trim the green beans, add to the pot, and cook for 3-4 min until tender.
- Use tongs or a strainer to remove them from the water.
- Set aside to cool in the fridge.
- Reserve the water to boil the potatoes.
2 Boil potatoes
- Meanwhile, peel and slice the potatoes into bite-sized pieces.
- Add them to the pot. Cook for 18-20 min or until softened.
- Drain, rinse with cold water and set aside.
- Reserve the pot to boil the eggs.
3 Fry tuna
- Meanwhile, season the tuna steaks with a pinch of salt on each side.
- Heat a large non-stick pan over medium heat with a good drizzle of oil.
- Add the tuna steaks and fry for 3-4 min on each side (for a medium or pink center).
- Transfer the tuna steaks to a plate to rest until cooled and ready to serve.
Tip! Prefer a more well done tuna? Cook it for an extra minute on each side.
4 Boil eggs
- Meanwhile, bring the reserved pot of water to a boil.
- Add the eggs and boil for for 5-7 min (for a jammy consistency), or until cooked to your liking.
- Drain, run under cold water and peel once cooled.
- Slice the eggs in half or quarters.
5 Prep salad
- Meanwhile, halve the cherry tomatoes.
- Peel and finely chop the shallots.
- Peel and finely chop the garlic.
- Slice the lemon in quarters.
- Roughly chop the capers.
- Slice the olives in half.
6 Make dressing
- In a small bowl, whisk together the garlic (to taste), olive oil, Dijon mustard, white balsamic vinegar, mayonnaise, a pinch of salt and pepper, and a squeeze of lemon.
- Add the capers and half the shallots (to taste), and stir through.
- Thinly slice the Tuna Steaks and serve over the Crispy Lettuce and Vegetables, and drizzle over the Dijon Vinaigrette.
Tip! Sensitive to raw garlic? Go easy, or leave it out of the dressing.
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