Tuna Nicoise Salad
salad's name comes from Nice because when it first appeared on menus in both Nice and Paris, it was called Salade Niçoise (the French word for "Niçoise").
Ingredients
40ml Extra-Virgin Olive Oil
15ml Fresh lemon juice
2gm Dijon Mustard
2ml Honey
1gm Freshly ground black pepper
1gm Kosher salt
4pcs Quail eggs
25gm green beans
35gm baby potatoes
80gmFresh tuna
5pcsOlives
3gm Capers
3pcs anchovies
Preparation
STEP 1
Whisk ¾ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 tsp. honey, 1 tsp. freshly ground black pepper, and 1 tsp. kosher salt in a medium bowl; set niçoise salad dressing aside.
STEP 2
Bring a medium pot of salted water to a boil. Carefully add 6 large eggs and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill eggs until cold, about 5 minutes. Peel; set aside
STEP 3
Meanwhile, add 1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
STEP 4
To serve, slice eggs in half and arrange on a large platter with green beans and/or potatoes, 4 cups seedless cucumbers, thinly sliced on a diagonal, and 3 cups oil-packed tuna. Top with olives, capers, peperoncini, pickles, anchovies, or other pickled-briny things, drained well, sprinkle with flaky sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.