Fresh Tuna Nicoise

Heart.Foods's picture

Dec. 22, 2010


New potatoes 12
Olive oil 4 Tablespoon
Freshly ground black pepper To Taste
Garlic 2 Clove (10 gm) , crushed
Whole garlic clove 1 Small
French beans 30
Quail eggs 8
Canned pitted black olives 225 Gram , drained (1 Tin)
Lemon juice 3 Tablespoon
Dijon mustard 2 Teaspoon
Fresh tuna tail 1 , enough to be cut into 3 x 5 cm slices per person (Tail End)


Preheat the oven to 190°C/375°F/gas mark 5.

Put the new potatoes in an ovenproof dish and add a little of the olive oil, plenty of black pepper and the crushed garlic.

Mix well, then put in the oven and cook for 20-30 minutes, stirring occasionally.

Put the French beans in a pan of boiling water and boil for 15 minutes.

Drain, then run them immediately under cold water to keep their colour.

Set aside.

Put the quails' eggs in a pan of boiling water and boil for a few minutes.

Drain, peel, set aside.

Put the olives, half of the lemon juice and the small garlic clove in a blender and whizz to a lumpy paste. (May be done with a handheld blender.)

Mix the remaining olive oil, the Dijon mustard and the remaining lemon juice in a dish to make a dressing.

Set aside.

Heat a tiny amount of olive oil in a pan (just enough to prevent sticking) and, when it is hot, add the tuna end in one piece.

Fry on a high heat for about 15 seconds on each side and remove from the pan.

Slice the tuna into 5 cm wheels, putting 3 on each plate.

Add the potatoes, followed by the beans.

Using spoons, make a quenelle of (what is now) the olive tapenade and add to the plates.

Drizzle the dressing over the beans.

Halve the quails' eggs, add to each salad and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 3358Calories from Fat 1110

 % Daily Value*

Total Fat 124 g190.8%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 2410 mg100.42%

Total Carbohydrates 52 g17.3%

Dietary Fiber 8 g32%

Sugars 1 g

Protein 474 g948%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet