Whenever you order a salad Nicoise at the French riviera you will get a salad with canned tuna. The salad Nicoise has its origins here, so actually that’s the way it was meant to be. But as the French riviera lies along the same Mediterranean shores as countries like Greece and Lebanon, where they prefer to grill there fish, I thought to take a more Mediterranean approach to this classic recipe.
The ingredients for the salad (2 persons):
- 1 crop of lettuce, you can experiment with different kinds
- 2 tomatoes
- 1 bell pepper or sweet pepper
- 2 tuna steaks
- 2 hard boiled eggs
- a few canned artichoke hearts
- a few cournichons (small pickles)
- anchovy filets (preferably in olive oil)
- 4 spoons of yoghurt
- 2 spoons of mayonnaise
- 1 spoon of capers
- 1 small glass of dry white wine
- some olive oil (extra vergine)
Let’s start with the dressing. Take a bowl and add the yoghurt, olive oil, mayonnaise and wine. As for the wine, we prefer drink a few glasses of Gewürztraminer with the salad Nicoise, so you could use a glass of that. Stir it all together till you get a homogeneous sauce. Chop the anchovy fillets and the capers in small pieces and mix them with the sauce. Bring it to taste with some pepper, the use of salt is unnessecary because of the anchovy.
Chop the lettuce and divide it over two plates. Cut the hard boiled eggs and tomatoes in wedges and arrange them on the plates around the lettuce. Chop the artichoke wedges in pieces and put them on the lettuce. Put the dressing on the salad. Garnish with the cournichons.
Put some oil, pepper and salt on both sides of the tuna steaks. Grill them for just a few minutes on both sides. Be sure that your grill is really hot, otherwise your Tuna won’t let loose of the grill till it’s well done and dried out. When done, put the tuna steaks on top of the salad and serve.