Tuna Nicoise

This is a classic dish. When my sister and I traveled through Morocco some years ago we ate this for lunch many times. My friend, Deb, and I also enjoyed many fabulous variations on this recipe when as wild, young women we spent a month driving through the French countryside in our sky-blue deux chevaux. When we delivered our little deux chevaux back to Paris at the end of our adventure it did look a tad different thanks to a crazy Italian woman who rear-ended us in the South of France. The French Gendarme who arrived at the scene made quite an impression on us….Ah memories.  But, back to the Tuna Nicoise. This recipe is easy and always sure to impress!


  • 1lb (450g) sashimi grade tuna cut into 4 pieces
  • Olive oil
  • 1 large potato, diced
  • Handful of green bean, cut into 1inch/2.5cm lengths
  • 4 eggs
  • 1/2 red onion
  • Tablespoon smoked tomatoes
  • 1/4 cup olives, pitted
  • 12 pickled anchovies
  • 4 cloves pickled garlic, sliced (optional)


  • 1 pickled anchovy
  • 1 clove garlic
  • 1/4 teaspoon dijon mustard
  • 1 egg yolk
  • splash sherry vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper

Soft boil the eggs for 4-5 minutes. Peel once cold. Cook the potato in salted water until tender, rinse with cold water,drain and cool. Par-boil the green beans until just cooked (they should still have some ‘crunch’). Rinse with cold water, drain and cool.

In a bowl mix together the potatoes, beans, red onion, smoked tomatoes, olives, anchovies and garlic. Use a mortar and pestle to make the dressing, smash the anchoy and garlic, add the mustard, egg yolk and vinegar, mix together well, gradually drizzle in the olive oil to make and emulsion, season lightly.

Heat a little olive oil in a large non-stick pan. Sear the tuna loins quickly on all sides. Slice each into 5 or 6 slices. Dress and season the salad and lay the tuna slices on the salad. Drizzle some dressing over the tuna.      Makes 4 servings.

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