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Seared Tuna Salad (Salad Nicoise)


  • 2 fair trade sustaianble biodiverse ethnicly kind disabled access Tuna steaks!
  • 3-4 potatoes, cooked in their skins
  • 2 seriously ripe tomatoes
  • Handful of black olives
  • Handful of green or french beans
  • Tsp chopped fresh thyme
  • 1 clove of garlic
  • 2 large Cos or Romaine lettuce leaves per portion
  • Dressing (quick, cheating version) 1tbs french dressing, 1tbs mayo, 4 anchovy fillets, mashed, 1tbs lemon juice, 1 tsp honey (all of the above mixed together and seasoned generously)
Seared Tuna Salad (Salad Nicoise)


Tuna salad... as old and as predictable as a wet Irish summer! But it's not something most of us have all the time so, it is a lovely change once in a while.


  • Quarter the tomato, de seed and cut each quarter into 2-3 strips.
  • Rinse and split the olives.
  • Trim the beans and cut in half.
  • Cook in boiling water for 3 mins. Drain.
  • Season the tuna, rub all over with olive oil.
  • Fry the tuna on each side for 1 min roughly.
  • Place on a warm plate and cover with oil.
  • Add the diced spuds to the hot pan with some more oil.
  • Followed by the garlic.
  • Fry for 1 minute (you are just warming the spuds, not frying them)
  • Now add the green beans, tomato and thyme.
  • Stir a few times... it's not essential to get the contents really hot, in fact, you do not want them browned or too hot, it's a salad after all.
  • To serve, place the veg from the pan in to the lettuce leaves.
  • Carve the tuna in to 4-6mm slices and place on top of the veg and toms mix.
  • Season with plenty of black pepper.
  • Sprinkle over the olives.
  • Finally, pour over the dressing and serve with a nice crisp rose wine and warm focaccia bread.