Yellowfin Tuna niçoise salad

30 minshere
Cooking method: Grill

Yellowfin Tuna niçoise salad

30 mins
Cooking method: Grill



  • 800g fresh tuna
  • 400g new season baby potatoes
  • 240g green beans
  • 4 ripe tomatoes, quartered
  • 200g olives
  • 1 medium-size red onion, sliced
  • 4 eggs (soft boiled)
  • 4 anchovy fillets
  • salt and pepper


  • 1 tsp sea salt
  • 1 clove garlic, peeled and crushed
  • 1 tsp dried mustard powder
  • 1 tbspn balsamic vinegar 6 tablespoons olive oil
  • 2 tbspn fresh herbs (basil, parsley or tarragon)

Seafood used

Cooking method

  1. Boil the baby potatoes until just cooked, then refresh under cold water and cut into quarters. Bring a pot of water to the boil, add the green beans and blanch for 3 to 4 minutes, then refresh under cold water.

  2. To make the vinaigrette, whisk all the ingredients together in the order above.

  3. In a large bowl mix the potatoes, green beans, tomatoes, olives, red onion and toss with the vinaigrette.

  4. Sear the Tuna steaks on a hot chargrill or griddle pan for 3 minutes on each side. Season the Tuna with salt and pepper.

  5. Serve on four plates, place the Tuna on the salad and garnish with the soft-boiled egg, anchovies and a drizzle of vinaigrette over the Tuna.

Variation: This is a very easy, quick, tasty and colourful dish. Instead of Tuna try another fish fillet, chicken thighs or even lamb fillet or eat the salad as is.

Courtesy Seafood NZ