Seared Bluefin Tuna Salad Niçoise

Seared Bluefin Tuna Salad Niçoise

A simple take on the famous French salad, this Southern Bluefin Tuna salad niçoise recipe is light, fresh and delicious!

Serves: 4 PRINT THIS

Salad

  • 225g small red potatoes
  • 4 large eggs
  • Large handful mixed lettuce
  • 400g Dinko Southern Bluefin Tuna
  • 200g cherry tomatoes
  • ½ cup niçoise olives
  • Salt and pepper

Dressing

  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp Dijon mustard

Method

1 Place olive oil, red wine vinegar and Dijon mustard into a glass jar and shake.

2 Place eggs in a large saucepan and cover with water. Once water reaches a running boil, turn off the burner and let stand for 10-15 minutes. Strain the water from the saucepan then fill with cold water and allow to sit.

3 Peel and quarter potatoes, place in saucepan, then cover with water. Bring to the boil, then reduce heat and simmer for 12 minutes.

4 Heat a large cast-iron skillet over medium-high heat, then lightly coat the skillet with cooking spray.

5 Coat Dinko Southern Bluefin Tuna steaks with salt and pepper, then place tuna in the skillet. Sear tuna for 2 minutes on each side. Place to one side and allow to cool.

6 Remove eggs from water; peel and cut in half lengthwise.

7 Thinly slice tuna steaks across the grain.

8 In a large bowl, combine tomatoes, olives, mixed lettuce and potatoes. Mix gently.

9 Divide salad mix among four plates; top with tuna slices and eggs.

10 Drizzle with dressing and serve.

ENJOY OUR PREMIUM SOUTHERN BLUEFIN TUNA AT HOME

Bluefin Tuna steak

Dinko Bluefin Tuna steak portions will be cut at your request or can be purchased in pack sizes of 150-200g. The fish is frozen and fresh, so it is available to you any time of the year.

Bluefin Tuna loin

Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin. And because we use our innovative super freezing technology to lock in their ocean fresh flavour and quality, you can get this product all year round.

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