Greek Style Nicoise Salad

Greek Style Nicoise Salad


300 g Sashimi grade tuna
200 g sesame seeds, toasted
1 punnet yellow cherry tomatoes
1 punnet red cherry tomatoes
4 shallots, peeled and finely diced
3 cloves garlic, peeled and finely sliced
50 ml Sherry vinegar
200 g Green beans, topped and tailed
80 g Kalamata olives
4 free range eggs
200 g thick Greek yoghurt, hung for 24 hours (yoghurt strained and left to hang through cheesecloth)
1 cucumber, peeled, de seeded and grated
¼ bunch dill, finely chopped
2 lemons for zesting
GC extra virgin olive oil


Pre heat the oven to 220 degrees C.

Clean up tuna of all blood lines and cut into a log/barrel shape. Season well and seal in a very hot fry pan, to just change the colour of the surface all around the tuna. Drizzle in olive oil and roll in sesame seeds then reserve until required to slice.

Place cherry tomatoes in a fry pan that fits your oven. Add shallots, garlic, seasoning and olive oil and roast for 3 mins in the oven. Finish with sherry vinegar, stir and allow to cool.

Blanch beans in boiling, salted water for 2-3 mins, to assure they stay crunchy. Refresh into ice water, and then cut into 1 inch pieces whilst being cut on an angle. Refrigerate until required.

To poach the eggs, bring the boil to a simmer in a medium saucepan. Line a small mixing bowl with a large sheet of plastic film (roughly 30cm x 45 cm), leaving a lip. Crack an egg into each bowl and top with a tiny drizzle of olive oil. Gently twist the end of the plastic film close to the egg, ensuring no air pockets are evident and quickly tie a knot. Gently place in the simmering water for 4-5 mins. Remove the plastic film with scissors just before serving.

In a medium sized mixing bowl combine yoghurt, cucumber, dill, salt, olive oil and lemon zest for the tzatziki. Refrigerate until required.

Slice the tuna into the desired pieces with a sharp knife. Arrange on a plate with the quenelles of tzatziki, scatter of green beans, olives, poached eggs, and the burst tomatoes with the pan juices scattered over the top. Serve immediately.

Credits: George Calombaris for Essential Eggs

Photo Credits: Sam Karanikos

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