classic with tuna

Description

Perfect for an everyday table. Although I consider this recipe classic, there are many variations of "Niçoise." Instead of fresh tuna, canned tuna is often used, and ingredients like boiled beans, onions, salad leaves, bell peppers, and capers are added. I think these are excellent options, as long as the basic ingredients and the delicious sauce remain unchanged. Garnish as desired and serve.

Instructions

1. 1

   Step 1

   First, prepare the dressing. Press the garlic, chop the parsley, then mix all the ingredients in a jar, close it and shake well. Let it sit to infuse.

2. 2

   Step 2

   Boil the asparagus, potatoes, and eggs.

3. 3

   Step 3

   Cut the eggs in half lengthwise into 4 pieces. Cut the potatoes into large pieces.

4. 4

   Step 4

   On a well-heated skillet, sear the tuna in olive oil. Cook the fish for 2–4 minutes on each side until it turns white. Then slice it into pieces on a cutting board.

5. 5

   Step 5

   In a bowl, combine the potatoes, asparagus, halved cherry tomatoes, olives, lightly drizzle with dressing, and mix.

6. 6

   Step 6

   Then arrange the eggs, anchovies, and tuna slices attractively. Drizzle the remaining dressing over the entire salad.