If you are a true niçoise Salad lover, I’m going to apologize now. For people who want to try an authentic niçoise salad, this isn’t it. Apparently a true niçoise salad should never have boiled potatoes at all, nor seared tuna steak (canned tuna or anchovies in a jar are preferred) and the salad? I’m sure that mixed greens are what is recommended. But did this salad taste good? It sure did and even my Mother whose infinity for raw fish is to shudder, even ate and enjoyed it.
This is one of these dishes that came to be by doing a cruise through the grocery store without a list. Did I hear a gasp? That’s right Heather went to the grocery store without a list, I’m such a daredevil.
I’ve never cooked a tuna steak before but I couldn’t resist the 30% off eat today price tag. Plus I needed to use up the potatoes and tomatoes from our CSA box – I instantly thought of creating a niçoise salad and the spinach from our gigantic Popeye’s bag was perfect.
The onions marinated in vinegar and Dijon were the same from this potato salad and added a nice tang to compliment the olive oil and garden cilantro as the dressing. This is such a “throw-what-you-have” salad that’s incredibly nice for the hot late summer day we had. The one complaint I had, was I realized I should cook the potatoes, marinate the onion, and hard boil the eggs a tad too late and one at a time. Oops!
- tuna steak
- 1 tbsp soya sauce
- ½ tbsp mirin
- 1 tbsp sesame oil
- 2 eggs
- 2 potatoes
- red onion
- 1 tbsp dijon mustard
- 1 tbsp red vinegar
- cherry tomatoes
- olive oil
- Mix the soya sauce, mirin, and sesame oil together in a container. Place the tuna steak in, close the lid, shake and marinate till the rest of the ingredients are ready and it’s time to sear the tuna.
- Julienne the red onions, mix them, dijon mustard, and red vinegar in a container and set in the fridge.
- Hard boil the eggs, take the shell off. Boil the potatoes. Drain and place both the eggs and potatoes in the fridge.
- Heat up a pan. Once heated, sear each side of the tuna for about 30 seconds.
- Half the tomatoes, dice the potatos in chunks, quarter the eggs, and mince or rip the cilantro. Dice the cucumber. By this time the tuna should have cooled down for you to dice or slice to your preference.
- Get a large container to make the salad in. Mix all ingredients together and serve.
If you make this, let me see! Tag your photo with #teawithmeblog on Instagram.