Salad Nicoise Recipe - With Wine Match

Try a light, fresh white with this classic salad - the tuna works well with crisp, easy-drinking styles such as Sauvignon Blanc.
Ingredients
350G NEW POTATOES

125G GREEN BEANS, TRIMMED

500G TUNA. PREFERABLY FRESH TUNA STEAK

1 TBSP EXTRA VIRGIN OLIVE OIL (for tuna)

4 RIPE TOMATOES, QUARTERED

4 FREE-RANGE EGGS

50G SMALL BLACK OLIVES
4 ANCHOVIES IN OIL, DRAINED, CHOPPED

2 TBSP BABY CAPERS, DRAINED, RINSED

1 TBSP FRESH BASIL LEAVES

1 TBSP FRESH FLAT LEAF PARSLEY, STALKS REMOVED

80ML EXTRA VIRGIN OLIVE OIL

1 TBSP RED WINE VINEGAR

Recipe Method

1. In a pan bring the potatoes to the boil. Cook for approximately 12 minutes, adding the beans for the last 5 minutes of cooking. Drain. Halve potatoes.


2. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil. Then simmer for 7 minutes. Refresh in a bowl of cold water. Peel and quarter the eggs.


3. If using tinned tuna, just drain. If using fresh tuna, drizzle with oil and season. Heat a non-stick frying pan over high heat. Cook the tuna, turning, for 2 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 2 minutes, then coarsely chop.


4. Place potatoes, beans, tuna, tomato, olives, anchovy, capers and herbs in a bowl.


5.Whisk the dressing ingredients in a separate bowl, season, then pour over the salad. Toss to combine. Serve the salad topped with the egg.



Wine Match

This light salad recipe would pair very well with light and crisp whites such as Sauvignon Blanc.


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