Connoisseurs of appetizers prepared in French traditions will appreciate the Nicoise salad. The composition of the ingredients of such a dish can be slightly changed depending on taste preferences - it will "tolerate" the most daring culinary research! Below is the classic Nicoise recipe with tuna and its most interesting variations.

Nicoise salad dressing with tuna

Refueling gives a spicy snack delicate notes.

Preparing sauce for Nicoise from:

  • 100 ml of olive oil;
  • 7 ml of wine vinegar;
  • crushed clove of garlic;
  • 8 basil leaves;
  • 10 anchovy fillets;
  • a pinch of salt and ground pepper

To prepare a savory dressing, all of the above ingredients are combined and whipped with a blender until smooth. The delicate, creamy texture of the finished sauce is simply delicious, and its taste is unique!

Nicoise with canned tuna - a classic recipe

The classic salad recipe provides for:

  • 1 pack of lettuce;
  • 2 potatoes;
  • 200 g of green beans;
  • 6 to 8 cherry tomatoes;
  • 12 to 14 olives;
  • 8 to 10 capers;
  • 2 eggs;
  • 200 g canned tuna slices;
  • refueling.

Cooking Nicoise salad with tuna:

  1. At the bottom of the salad bowl, lettuce leaves soaked in cold water are laid out, which are lubricated with dressing.
  2. Eggs and potato tubers are boiled and cut into cubes, which are laid out on the greens immediately after cooling.
  3. Next, boiled green beans are placed and poured with sauce.
  4. Pieces of tuna, pitted olives and halves of cherry are nicely distributed on it.
  5. Capers appetizer garnished.

Before serving, the salad should be greased with the rest of the dressing.

Gordon Ramsay French Salad

Despite the fact that Gordon Ramsay is an eminent British chef, the menu of his restaurants has French cuisine with its bright dishes rather widely represented. In his book, a culinary specialist suggests cooking according to the following recipe.

Ingredients:

  • potatoes - 4 pcs.;
  • green beans - 50 g;
  • leaf lettuce - 100 g;
  • eggs - 2 pcs.;
  • olives - 10 pcs.;
  • cherry tomatoes - 5 pcs.;
  • 1 can of canned food (tuna);
  • refueling.

Sequencing:

  1. Potato tubers and eggs are boiled, and after peeling, cut into quarters.
  2. Beans are blanched for 2 minutes.
  3. Tomatoes are divided in half.
  4. Washed and dried lettuce leaves are torn and laid on the bottom of the salad bowl, where a little dressing has already been poured.
  5. Then spread the potato slices and beans.
  6. Then there are pieces of tuna, chopped eggs, halves of tomatoes and olives.
  7. The appetizer is decorated with capers and poured with signature dressing.

The British chef advises to boil the eggs to a slightly liquid consistency of the yolk.

With poached egg

An interesting variation of the French appetizer, the execution of which requires:

  • red onion;
  • 2 eggs;
  • potato;
  • 150 g of fresh tuna;
  • 5 cherry tomatoes;
  • 10 olives and olives;
  • some lettuce leaves;
  • 10 g of capers;
  • company dressing.

In the process of creation, we follow a simple algorithm:

  1. Eggs are driven one by one into a funnel of boiling water with vinegar. It is convenient to create it with a spoon.
  2. The fish is divided into pieces and slightly fried.
  3. Potatoes are boiled and diced.
  4. Tomatoes are divided in half.
  5. Thin rings are prepared from the onion.
  6. At the bottom of the salad bowl pour half the dressing, on which chopped onions and potatoes, halves of olives, olives and tomatoes, as well as capers are laid out right there.
  7. Everything is mixed up.
  8. At the end, arbitrarily torn lettuce leaves and the remaining sauce are sent to the salad bowl.
  9. The appetizer is decorated with pieces of tuna and poached eggs.

Olives and olives can be left whole if desired.

"Nicoise" with tuna from Andy Chef

Well-known blogger Andy Chef in his culinary diary also shares with his subscribers a recipe for a legendary snack.

According to him, to prepare the most delicious salad with tuna, you will need:

  • egg;
  • potato;
  • a can of canned tuna;
  • 2 to 3 cherry tomatoes;
  • some arugula;
  • 60 ml of dressing.

Cooking method:

  1. Egg and potato are boiled, peeled and cut into medium-sized cubes.
  2. Tuna is reclined into a colander and cut into pieces.
  3. Arugula is torn by hands.
  4. Tomatoes are divided into halves.
  5. In a salad bowl prepared components are combined.
  6. The sauce is prepared from 15 g of Dijon mustard, the same amount of lemon juice, 30 ml of olive oil, salt and pepper, mixed in a jar.

In this jar, according to Andy Chef, the secret of the sauce lies, which, thanks to the chaotic movements of the cook, acquires a uniform structure.

Cooking with Fresh Fish

Salad, the birthplace of which is considered the city of Nice, in Los Angeles restaurants is prepared exclusively from fresh tuna.

To prepare a snack in the American tradition, you will need:

  • 20 g of lettuce;
  • 3 cherry tomatoes;
  • 2 sun-dried tomatoes;
  • 5 olives;
  • 15 g of green beans;
  • small potato;
  • 10 ml of olive oil;
  • 2 times less lemon juice;
  • 80 g of tuna;
  • egg;
  • salt and pepper.

Stages of preparation:

  1. Potatoes and eggs are boiled, chopped.
  2. Beans are blanched.
  3. Tomatoes and olives are divided in half.
  4. Prepared ingredients are mixed in a bowl.
  5. The contents are sprayed with juice and oil.
  6. On top of the appetizer is laid out previously cut into pieces and fried tuna fillet.

Traditionally, capers with tails are used to decorate the salad.

Recipe from Julia Vysotskaya

According to Vysotskaya, the most successful Nisuaz appetizer is prepared from the following ingredients:

  • 300 g of green beans;
  • as much canned tuna;
  • 10 young (!) Potato tubers;
  • 250 g of cherry tomatoes;
  • 3 cucumbers;
  • 10 quail eggs;
  • quarters of red and yellow pepper;
  • a bunch of green onions;
  • 20 capers;
  • half a red onion;
  • olive oil;
  • dressing for the Nicoise appetizer.

Step-by-step cooking instructions:

  1. Potatoes are boiled and each tuber is divided into 4 parts. They are placed at the bottom of the salad bowl, where they are poured with olive oil.
  2. Feathers of onions are chopped and poured on top of the potatoes.
  3. The following are laid out: blanched beans, halves of tomatoes, cucumber straws, halves of eggs, capers, thin onion rings and cubes of pepper.
  4. Tuna slices are distributed from above, after which the appetizer is poured with dressing.

Using pepper of different colors allows you to make the appetizer more festive and vibrant.

Nicoise Salad is a classic of French cuisine that can be easily prepared at home. It is enough to buy fresh products, include your favorite French song and use one of the recipes described above. Try it yourself!

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