Ruby Red Tuna Niçoise Salad




  • 1/3 Cup Red Wine Vinegar

  • 1/2 Cup Olive Oil

  • 2TSP Dijon Mustard

  • 3TB Finely Minced Shallot

  • 2TB Finely Minced Basil

  • 1TB Finely Minced Tarragon

  • Salt and Pepper to taste



  • 1 Ruby Red Tuna Cube

  • 2 Thyme Sprigs

  • 3 Garlic Cloves

  • 1/2 Cup Olive Oil

  • 6 Hard Boiled Eggs

  • 1 Lbs Potatoes

  • 2 Butter Lettuce

  • 1/2 Red Onion Pickled

  • 1/2 Lbs Green Beans

  • 1/4 Cup Nicoise Olives

Cooking time: 50Min                          Servings: 6



1- Whisk vinegar, olive oil, mustard, shallots, basil, tarragon, salt, and pepper together.

2- Boil potatoes for 10-12 minutes. Boil eggs for 12 minutes peel and cut in half. Boil green beans for 4 minutes.

3- Seared tuna saku or cubes in olive oil, thyme, garlic, set aside to cool and drain out of oil.

4- Toss cooked potatoes, sliced onions, cooked green beans, and confit tuna in dressing to season.

5- On a bed of cut butter lettuce, wedged tomatoes, olives, arrange hard boiled eggs and then add seasoned potatoes, onions, green beans, and tuna. Add extra dressing to taste and garnish with capers and an extra dash of salt.


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Taiwan Seafood & Fish Corp 733 Gladys Ave. Los Angeles, CA 90021 Cell:626.215.2264 Tel: 213.624.2927 Fax: 213.624.0822