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Tuna Niçoise Salad by Jan Hendrik van der Westhuizen

45 Minutes
4 Servings
18 Ingredients

Description

Few things compare to this Tuna Niçoise Salad recipe by Jan Hendrik van der Westhuizen. It’s an absolute showstopper and features our exclusive Forage and Feast Yellowfin Tuna. 

Directions

For the Confit Tuna
1.Defrost the tuna steaks according to the instructions on the packaging.

2.Carefully remove the tuna steaks from the packaging and pat dry with a kitchen towel. Place the tuna steaks into a saucepan, wide enough for all of the tuna steaks to cover the surface without overlapping.

3. Pour the olive oil into the saucepan over the tuna steaks and add in the garlic clove and thyme. 

4. Place over a low heat. Leave the tuna steaks to slowly cook in the oil for about 20 minutes.

5. Remove the steaks from the pan and squeeze lemon juice over them. Season with salt and pepper.

For the Dressing:

1. Place the white balsamic vinegar, honey, Dijon mustard, parsley and lemon juice zest into a jug.

2. Mix or shake the jug

3. Season with salt and pepper.

For the Niçoise Salad & Assembly

1.  Dip the potatoes into the confit olive oil and crust them with fresh thyme.

2. Slice the olives into circles and place onto quartered potatoes.

3. Gently blanche the green beans for a couple minutes and then add 2 cubes of butter.

4. Cut medium boiled eggs in half and place them on the plate.

5.  Place the cooked beans onto the plate.

6. Place broken-apart or sliced portion of the confit tuna onto the plate. 

7. Sprinkle the capers and add a few slices of tomato

8. Drizzle the dressing over the salad to finish off the dish.

Ingredients

For the Confit Tuna:

  • 500 g Forage and Feast Yellowfin Tuna Portions
  • 500 ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • 2 garlic cloves; cracked and peeled
  • 1 sprig of Living Herbs thyme

For the Dressing:

  • 50 ml Forage and Feast Prosecco Balsamic Vinegar
  •  5 ml Forage and Feast Cape Fynbos and Wildflower Honey
  •  2.5 ml Dijon mustard
  • 10 g parsley; fresh
  • 1 Lemon; thinly sliced
  •  200 ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • Salt and freshly ground white pepper

For the Niçoise Salad:

  • 500 g baby potatoes; cooked, peeled and cut into quarters
  • 200 g fine green beans; blanched
  • 4 eggs; soft boiled
  •  100 g pitted black olives
  • 100 g rosa tomatoes; cut in half
  • Salt and black pepper