Mini salad nicoise

Must Try

Delicious amuse-bouche for the holidays with various vegetables and a piece of grilled tuna on an amuse-bouche


12 green beans
2 medium-boiling potatoes
6 black olives
4 sun-dried tomatoes
½ red onion
1 tuna fillet
teaspoon mustard
0.5 dl white wine vinegar
1.5 dl olive oil
Salt and pepper


Clean the green beans, cook them for 5 minutes until al dente and set aside. Peel the potatoes and cut them first into fine sticks (julienne) and then into small cubes (brunoise). Boil the potato cubes for about 5 minutes (time depends on the size). Don’t rinse the potatoes and let them cool on a plate. Cut the green beans and olives into rings, finely chop the red onion and sun-dried tomatoes and mix everything into a salad.
Mini salad nicoise

Make a dressing from the mustard, white wine vinegar and olive oil. Season the dressing with salt and pepper. Heat a grill pan, brush the tuna fillet with olive oil and grill the tuna on both sides for about 3 minutes (if desired grill a diamond pattern by turning the fillet after 1.5 minutes). Season with salt and pepper.
Mix the dressing with the salad and place on an amuse-bouche. Cut the tuna fillet into cubes and place on the salad.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


- Advertisement -spot_img


Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img