StovetopFrench
Salade niçoise
Tuna, egg, potato, green bean, tomato, olive. A composed plate. French, not a side.
Made it?
40 min · 30 min hands-on · pull 120°F · rest 4 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- tuna steaks, or 2 cans oil-packed tuna2 lb
- small potatoes8 oz
- green beans8 oz
- eggs4
- ripe tomatoes4
- Niçoise or Kalamata olives1/2 cup
- little gem or butter lettuce1 head
- olive oil3 tbsp
- red wine vinegar1 tbsp
Method
- 1
Potatoes in salted water until tender. Beans in the same pot 4 minutes. Eggs 8 minutes, ice.
- 2
Fresh tuna: hard pan, 1–2 minutes a side, 115–120°F. Or drain good canned tuna.
- 3
Arrange: lettuce, potato, bean, tomato, egg, tuna, olives. Oil, vinegar, salt. Do not toss it into slaw.
Same cut
Salad for dinner
The greens are the plate. Meat on top.