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Description
This is a dish I’ll have many times in the garden this summer. It’s a play on the classic ‘salade niçoise’ from the region of Nice in France. There’s no real skill to it. It’s just an assembly of good ingredients that work very well together. There’s no recipe for this dish, so if you don’t like black olives, leave them out. If you don’t have capers that doesn’t mean you can’t make the dish. As I always say, cooking is a philosophy, not a recipe.
Ingredients
US|METRIC
4 SERVINGS
- 200 grams tuna steaks
- 1 Knorr Fish Stock Cube
- 200 grams cherry tomatoes
- 100 grams green olives
- 100 grams black olives
- 2 Tbsp. capers
- 7 Tbsp. olive oil
- 2 Tbsp. lemon juice
- herbs (Fresh, to garnish, e.g. parsley, coriander, basil, optional)
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Directions
- Cut the olives into ‘petals’, about three per olive. Put them in a large bowl with the capers. Slice the cherry tomatoes in half and add them to the bowl. Make this ‘niçoise’ garnish an hour before if you can, just to take the chill out of the tomatoes if they have been refrigerated.
- Combine the garnish with a dressing made up of one part lemon to three parts olive oil.
- Pre-heat the griddle pan. The secret to grilling at home is to make sure the pan is very hot as the last thing you want is your steak sticking to the pan. While it heats up, season the tuna steak with a paste made of a tablespoon of olive oil combined with one Knorr Fish Stock Cube. Massage it into each tuna steak on both sides.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium760mg32% |
| Potassium270mg8% |
| Protein13g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A35% |
| Vitamin C15% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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