looye-tomaten

Niçoise salad with fresh tuna

Cooking time45 minutes

This classic salad, named after the French city of Nice, is easy to prepare. A real treat with delicious Looye JOYN and Looye Honeytomatoes that very healthy to boot, with lots of protein and few carbohydrates. Bon appétit!

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looye-tomaten
  • METHOD DRESSING

    1. Whisk the red wine vinegar and mustard in a bowl. Add a little olive oil and keep whisking until the vinaigrette binds.

    2. Finely chop the curled parsley and add to the vinaigrette. Taste the vinaigrette and season to taste with a little freshly ground pepper and a pinch of coarse sea salt.

  • PREPARATION

    1. Boil the potatoes for about 12 - 14 minutes until tender, drain and leave to cool.

    2. In a second pan, boil the haricots verts until al dente in about 3 to 4 minutes. Taste to check if they’re ready. Once done, immediately rinse the beans in cold water and leave to drain.

    3. Boil the eggs for 8 minutes and plunge them into cold water. Peel the eggs and cut into quarters.

    4. Cut the Looye JOYN tomatoes into 8 equal segments.

    5. Peel the shallot and cut into wafer-thin rings.

    6. Cut the baby potatoes in half.

  • METHOD SALAD

    1. Pre-heat the oven to 180°C.

    2. Put the Looye Honeytomatoes in an ovenproof dish or plate and sprinkle with olive oil, salt and pepper. Cook in the oven for a few minutes, until the tomatoes start to shrivel up.

    3. Mix the haricots verts, potatoes and Looye JOYN tomato wedges in a bowl. Mix with ¾ of the dressing.

    4. Place some rocket on the plates and arrange the mixed vegetables on top.

    5. Top with a few shallot rings.

    6. Remove the tuna from the fridge and gently season with some freshly ground pepper and a pinch of salt.

    7. Heat a frying pan over high heat and add some olive oil. Wait until the oil is smoking hot.

    8. Sear the fresh tuna for only 15 to 20 seconds per side. Avoid overcooking the fish to preserve its subtle texture and flavour.

    9. Slice the seared tuna in half or into wide strips and divide between the plates.

    10. Top with the roasted Looye Honeytomatoes.

    11. Divide the egg, anchovy fillets, olives and basil leaves between the plates.

    12. Finish the plates with a little freshly ground pepper, a pinch of coarse sea salt and the remaining dressing.

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