Niçoise Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 74.16 g | (76 %) | ||
| Fat | 27.28 g | (24 %) | ||
| Carbohydrates | 37.36 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.53 g | (15 %) |
| Vitamin A | 263.78 mg | (32,973 %) | ||
| Vitamin D | 5.76 μg | (29 %) | ||
| Vitamin E | 7.23 mg | (60 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 58.37 mg | (486 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 68.91 μg | (23 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 5.88 μg | (196 %) | ||
| Vitamin C | 27.65 mg | (29 %) | ||
| Potassium | 1,755.18 mg | (44 %) | ||
| Calcium | 128.19 mg | (13 %) | ||
| Magnesium | 119.76 mg | (40 %) | ||
| Iron | 6.17 mg | (41 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 1.59 mg | (20 %) | ||
| Saturated fatty acids | 4.44 g | |||
| Cholesterol | 255.5 mg |
Ingredients
- Ingredients
- 1 handful mixed Fresh herbs (such as basil, chives, parsley)
- 1 shallot
- 1 garlic clove
- 60 milliliters white balsamic vinegar
- 40 milliliters olive oil
- salt
- peppers
- 400 grams new potatoes
- 4 eggs
- 300 grams green Beans
- 200 grams Cherry tomatoes
- 200 grams black Olives (pitted)
- 2 Tbsps Caper
- 50 grams Anchovy fillet (in oil)
- 800 grams Tuna steak
- 2 Tbsps vegetable oil
Preparation steps
Rinse herbs and shake dry, pluck off leaves and chop finely. Peel shallot and garlic. Chop shallot finely and squeeze garlic into vinegar. Add shallot and whisk with oil, season with salt and pepper.
Scrub potatoes and cook for about 15 minutes in salted water. Cook eggs for about 10 minutes or until hard-boiled. Rinse beans and cut into 5 cm long pieces (approximately 2 inches). Blanch beans in boiling salted water for about 8 minutes. Rinse potatoes, eggs and beans with cold water. Cool potatoes and cut into pieces. Peel eggs and cut into quarters.
Rinse and halve tomatoes. Drain olives,capers and anchovies.
Combine all salad ingredients and toss with the dressing. Let stand for 20 minutes.
Rinse tuna and pat dry. Heat oil in a pan and cook tuna for about 1 minute per side (or longer, if desired). Season with salt and pepper. Remove from the pan, cool briefly and cut into strips. Top salad with tuna and serve.
