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Salade Niçoise with Fresh Tuna Confit

Martha Holmberg

Servings: four.

The trick to helping each ingredient taste its best is to dress each one separately before arranging it on the plate or platter.


  • 4 large eggs
  • Salt
  • 1/2 lb. tender young salad greens (mesclun, butter lettuce, baby romaine), washed and thoroughly dried
  • 12 small new potatoes, boiled or roasted until tender, cut in half or quarters
  • 1/4 lb. haricots verts or other fresh green beans, cooked in boiling salted water until al dente
  • 2 medium tomatoes, cut into 8 wedges each (or 16 cherry tomatoes)
  • 1/2 lb. fresh Tuna Confit, drained and flaked into bite-size chunks (or use two 6-oz. cans light tuna in oil, drained)
  • 1 recipe Niçoise Vinaigrette
  • 8 anchovy fillets, rinsed under cold water and patted dried
  • 2 Tbs. capers, rinsed (or try caper berries)
  • 12 niçoise or other good-quality black olives
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 690
      Fat Calories (kcal): 460
      Fat (g): 51
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 35
      Cholesterol (mg): 240
      Sodium (mg): 1280
      Carbohydrates (g): 34
      Fiber (g): 6
      Protein (g): 26


  • Put the eggs in a saucepan, cover with cold salted water, and bring to a simmer for 10 minutes. Drain the water and shake the eggs in the pan to crack their shells. Put the eggs in a bowl of ice water until cool. Peel and cut in half (the yolks should still be slightly soft and orange in the center).
  • Keeping each ingredient separate, dress the greens, potatoes, green beans, tomatoes, and tuna with the vinaigrette. Arrange the greens, vegetables, tuna, and hard-cooked eggs on a platter or individual plates. Drape the anchovies over the tuna and scatter the salad with the capers and olives. Grind some black pepper on the salad and serve immediately.


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