Salad niçoise with grilled tuna
Recipe
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40 minutes
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60 minutes
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100 minutes
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4-6 persons
Do you know how to make a salad niçoise even more delicious? Using your Big Green Egg, of course! In this recipe, we grill a tuna steak, new potatoes and cherry tomatoes on this kamado, giving them even more flavour. And you can taste that delicious flavour in this French classic.
INGREDIENTS
Salad
- 500 g new potatoes
- 250 g haricots verts
- 4 eggs
- 1 butterhead lettuce
- 2 red onions
- 2 tbsp extra virgin olive oil
- 200 g cherry tomatoes
- 8 anchovy fillets
- 25 pitted black olives
- 3 tbsp capers
Vinaigrette
- 1 clove of garlic
- 2 tbsp white wine vinegar
- 1 tsp French mustard
- 1 tsp lemon juice
- 125 ml extra virgin olive oil
Herb mix
- 2 tbsp rosemary
- 2 tbsp freshly ground black pepper
- 1 tbsp sea salt
- 1 tsp sugar
Tuna
- 1 tuna steak weighing approximately 500 g
- 75 ml mild olive oil
IN ADVANCE
- Peel the new potatoes and bring them to the boil in a pan with lightly salted water. Turn down the heat and cook them al dente for about 8 minutes. Meanwhile, top and tail the haricots verts. Bring them to the boil in a pan with lightly salted water, turn down the heat and cook them al dente for about 3 minutes. Bring the eggs to the boil in a pan with water. Turn down the heat and cook them hard for about 6 minutes.
- Drain the haricots verts and rinse with cold water. Let them drain. Drain the new potatoes and let them cool. Drain the eggs and cool them in cold water.
- Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 250°C.
- Meanwhile, pick the leaves from the butterhead lettuce. Peel the red onions and cut them into strips.
- For the vinaigrette, peel the garlic and press the clove. Put all the ingredients for the vinaigrette in a mixing bowl and mix with a hand blender until smooth.
- For the herb mix, strip the needles from the rosemary sprigs and chop them finely. Mix all the ingredients for the herb mix and sprinkle on a plate.
- Mix the extra virgin olive oil into the cooled new potatoes. Arrange the lettuce in a large bowl. Peel the eggs and cut them into wedges.
METHOD
- Place the new potatoes on the grid, close the lid of the EGG and grill them for about 1½ minutes. Turn the new potatoes over and grill them for another 1½ minutes. Spoon the new potatoes into a bowl. Place the cherry tomatoes on the grid, close the EGG lid and grill them for about 1 minute. Turn the tomatoes and grill them for another 1 minute. Spoon the tomatoes into a bowl.
- Cut the tuna steak into slices around 3 centimetres thick. Pour the olive oil onto a plate and place it next to the seasoning mix. Dip both sides of the tuna slices in the olive oil and then in the seasoning mix. Press down gently on the seasoning mix.
- Place the tuna on the grid and close the EGG lid. Grill them for around 1 minute, turn the slices a quarter and grill for another 1 minute. Turn the tuna slices over and grill twice more for 1 minute; close the EGG lid after each action.
- Remove the tuna from the EGG and place them on a cutting board. Mix the haricots verts, new potatoes, tomatoes, red onion, anchovy fillets, olives, capers and egg wedges into the salad. Slice the tuna slices into smaller pieces and distribute them over the salad. Lastly, drizzle with the vinaigrette.
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