Name: Niçoise salad with albacore tuna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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

Niçoise salad with albacore tuna

Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.

Serves 4

Prep

30M

Cook

30M

Total

“I love the Niçoise salad at Stokehouse Brisbane. Would you ask for the recipe?”

Danielle West, Belmont, Qld

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Ingredients

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

Main

1.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.

2.Meanwhile, blanch green beans until tender (1 minute), then refresh and thinly slice crossways.

3.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.

4.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.

5.For mustard dressing, whisk ingredients in a small bowl and season to taste.

6.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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers-Hedrick

Styling by Nick Banbury