Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Niçoise salad with albacore tuna


"I love the Niçoise salad at Stokehouse Brisbane. Would you ask for the recipe?"
Danielle West, Belmont, Qld

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

200 gm small kipfler potatoes 250 gm green beans, trimmed 2 eggs 2 tsp extra virgin olive oil 2 (2cm thick, 300gm each) albacore tuna steaks (see note) 300 gm heirloom cherry tomatoes, coarsely chopped 100 gm (½ cup) mixed pitted olives 2 cups (loosely packed) small mixed salad leaves, such as mesclun 2 tsp capers in vinegar, drained 2 radishes, cut into julienne 2 anchovy fillets, finely chopped 1 red shallot, thinly sliced To serve: small or micro purple and green basil leaves   Mustard dressing 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar 2 tsp Dijon mustard ½ clove garlic, finely chopped 2 tsp finely chopped flat leaf parsley

Method

  • 01
  • Cover potatoes in a saucepan with plenty of cold salted water and bring to the boil. Reduce heat and simmer until tender (15-20 minutes), then drain and cut into about 7mm-thick slices.
  • 02
  • Meanwhile, blanch green beans until tender (1 minute), then refresh and thinly slice crossways.
  • 03
  • Place eggs in a small saucepan, cover with cold water and bring to the boil, then simmer over medium heat until hard-boiled (7 minutes). Drain, refresh in an ice bath to cool completely (2-3 minutes), then peel and cut into small pieces.
  • 04
  • Heat a barbecue or char-grill pan over high heat. Season potatoes and tuna to taste and gently toss each with 1 tsp olive oil to coat and grill until charred on all sides (4-5 minutes for potatoes and 3 minutes for tuna). Leave tuna to rest for 2 minutes, then cut into 2cm dice.
  • 05
  • For mustard dressing, whisk ingredients in a small bowl and season to taste.
  • 06
  • Combine tomatoes, olives, salad leaves, capers, radish, anchovies, shallot, potatoes, beans and egg in a bowl. Transfer to plates, drizzle with dressing, scatter with tuna and herbs and serve.

Note Order albacore tuna, a more sustainable variety with pale flesh, from your fishmonger.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Oct 2015

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Recipes with scallops

recipes

Kingfish and scallop ceviche with tomato oil

Nine ways to dress oysters

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fresh chilli recipes

recipes

Indian-style prawn, turmeric and okra curry

Sri Lankan snapper curry with basmati rice and yoghurt

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×