Nicoise salad with seared tuna

A pimped up version of an absolute classic!

Serves 4 people Yum
Nicoise salad with seared tuna


400g tuna steak

1 tbsp lemon zest

1 tbsp cracked pepper

2 tbsp Monte Rosso olive oil


8 quail eggs

4 small potatoes cut into quarters

½ cup of Monte Rosso olive oil

½ punnet of cherry tomatoes cut in half

1 cup of trimmed green beans


4 radishes thinly sliced

1 bag of baby lettuce leaves

½ red onion thinly sliced

2 tbsp capers drained

½ cup black olives



½ cup of Monte Rosso olive oil

1 tbsp wholegrain mustard

2 tbsp white wine vinegar

Salt & pepper



Set your oven to 180 degrees.

Line a baking tray with your potatoes and drizzle with ½ cup of Monte Rosso olive oil and sprinkle generously with salt. Place in the oven to bake. After 20 minutes turn your potatoes, add cherry tomatoes and bake for a further 15 minutes.

While your potatoes and tomatoes are baking take your tuna fillet and rub with Monte Rosso olive oil, lemon zest and cracked pepper, place in the fridge to marinate for 20 minutes.

To cook your quail eggs, bring a small pot of water to the boil, turn down to a simmer and carefully add the quails eggs. Cook the eggs for 3 minutes and quickly run under cold water till your able to handle them with out any discomfort to your hands. Peeling is tricky, you need to be gentle! Lightly tap the top and bottom of the egg on your chopping board and use your nails to get under the skin. Once your eggs are peeled slice in half length ways and set aside ready for your salad.

Blanch your trimmed green beans in hot water for 2 minutes, you want to keep these nice and crisp and bright by running them under cold water.

Once your potatoes are cooked through and tomatoes slightly cooked you want to leave them out of the oven to cool to room temperature (around 20 minutes).

Just before your ready to serve take your tuna out of the fridge, heat a frying pan with a good glug of your Monte Rosso on a high heat, when the pan starts to sizzle add your tuna, you only want to sear 2 minutes on each side.

Now time to construct. Evenly spread the lettuce, radish, red onion, capers & black olive to each plate. Top with your green beans, roast tomatoes, potatoes and quail eggs.  

Finley slice the tuna and place on top.

Mix all the dressing ingredients together and spoon over, ENJOY!