This is my take on the traditional salad nicoise. I make it with seared tuna, quinoa instead of potatoes and I take the anchovies out of the salad and incorporate them into the dressing by making a parsley-anchovy vinaigrette. This is one of my go-to salads when I feel like something healthy but also filling. And now that summer is in full swing, a nice salad is very welcome. Especially one that won’t have me going through to the candy drawer (Yes, I have a deliciously filled candy and savory snacks drawer in my living room) 30 minutes later because I’m still hungry.
This recipe serves 3.
½ cup of quinoa
100gr of Kalamata olives
A big handful of green beans
8 tomatoes, sliced (I used a mix)
3 soft boiled eggs
300gr of fresh tuna
Lemon pepper (optional)
For the anchovy-parsley vinaigrette:
5 tablespoons of chopped parsley
8 anchovies, chopped
Zest of 1 lemon
Juice of 1 lemon
1/3 cup of extra virgin olive oil
1/3 cup white vinegar
Cook the quinoa first. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.
Then start making the vinaigrette. You can place all of the ingredients in the food processor and just pulse until you get your desired consistency. Or you can just chop the parsley and anchovies together. Then place them in a jar with the rest of the ingredients, cover with a lid and shake it until it emulsifies. Set aside until ready to use.
Sautee the green beans in a pan with some olive oil, garlic powder, lemon pepper, salt and black pepper. Do this until they become tender- crisp.
Place the eggs in a pot with boiling water and boil them for 7 minutes.
To sear the tuna, just season it with salt, pepper and a bit of cayenne. Pour a bit of olive oil in a pan, over medium high heat. Once the pan is hot; just place the tuna and sear it for a few seconds on each side. This is where you want to be quick turning it, because it cooks pretty fast (Unless you want it well done).
Once the tuna is seared, transfer it to a cutting board and thinly slice it.
To plate up, divide the quinoa into 3 plates. Add the green beans, black olives and tomatoes. Then add the soft boiled eggs sliced in half, the tuna and finish by drizzling some of the vinaigrette.