A stunning Niçoise Salad Platter that’s made for sharing. Packed with tuna, eggs, potatoes and crisp veggies, it’s a fresh and satisfying dish for lunch, dinner or entertaining.
Green Goddess Mayonnaise
Ingredients
1 small ripe avocado, peeled, chopped
2 spring onions, chopped
¼ cup flat leaf parsley leaves
2 tbsp lemon juice
⅔ cup buttermilk
¼ cup extra virgin olive oil
1 tsp Dijon mustard
1 hard-boiled egg, peeled
Method
Combine all ingredients in a blender or food processor. Blend until smooth.
Season with pepper. Set aside.
Salad
Ingredients
800g baby white potatoes (see tip)
400g green beans, trimmed
400g asparagus, trimmed
400g fresh tuna steaks
1 tbsp olive oil
200g baby grape tomatoes, halved
1 cup whole marinated Kalamata olives
6 semi-hard boiled eggs, halved
6 small radish, halved
1 tbsp drained baby capers
Method
Cook potatoes in the microwave or in a pot of boiling salted water until just tender when pierced with a skewer. Drain and cool under cold water. Drain again and allow to dry. Use a lightly oiled knife to cut into quarters.
Cook beans and asparagus in boiling water for about 1 minute until changed colour but still crisp. Drain and immerse in iced water to keep crisp.
Meanwhile, heat a chargrill or frying pan over a high heat. Brush tuna with oil. Sear for 1 - 2 minutes on each side (depending on thickness) for medium rare. Rest for 5 minutes before slicing.
To assemble salad, arrange potatoes, beans, asparagus, sliced tuna, tomatoes, olives, eggs and radish on a large serving platter in sections. Serve drizzled with some of the dressing and sprinkle with capers.
Tips & Hints
Dressing will last in the fridge for 3 days. You can add some fresh parsley leaves or baby spinach and blend again to freshen it up. Add a teaspoon of warm water to loosen if required.
You can use a good-quality large can of tuna in springwater as an alternative to fresh. Flake drained tuna into large pieces.
Use Low Gi/Low Carb potatoes for a heart healthy option.
