Recipe Nicoise salad with aioli : Practical and Delicious

Recipe Nicoise salad with aioli : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Nicoise salad with aioli. You are currently reading Recipe Nicoise salad with aioli : Practical and Delicious. This recipe is the creation of the chef Amanda Kelly. Recipe Nicoise salad with aioli requires 15m, cook 10m and serve 4. Caution: allergy Contains fish and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

(+ 5 mins resting time)

Ingredients:

18 Ingredients

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  150g green beans, topped, cut in half
  
  
  


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  2 (about 250g each) tuna steaks
  
  
  


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  1 tbsp olive oil
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  1 x 250g punnet cherry tomatoes, halved
  
  
  


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  60g baby rocket leaves
  
  
  


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  85g (1/2 cup) drained stuffed green olives, sliced
  
  
  


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  1/2 cup loosely packed torn fresh basil
  
  
  


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  1 red onion, halved, thinly sliced
  
  
  


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  3 hard-boiled eggs, peeled, quartered
  
  
  


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  2 tbsp drained capers
  
  
  



• Aioli



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  1 egg yolk
  
  
  


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  3 tsp Dijon mustard
  
  
  


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  1 tbsp fresh lemon juice
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  125ml (1/2 cup) olive oil
  
  
  


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  2 tbsp warm water
  
  
  


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  Pinch of salt
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  To make the aioli, place the egg yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down side of bowl, until aioli is thick and pale. Add the water and process until combined. Taste and season with salt.
  
  
  


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  Step 2
  
  
  
  
  Cook beans in a medium saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  
  
  


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  Step 3
  
  
  
  
  Preheat a chargrill on high. Brush both sides of tuna with oil and season with salt. Cook on preheated grill for 2 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest. Cut into 2cm cubes.
  
  
  


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  Step 4
  
  
  
  
  Combine beans, tomato, rocket, olives, basil and onion in a large bowl. Divide rocket mixture among shallow bowls. Top with tuna and egg, and sprinkle with capers. Drizzle with aioli, season with pepper and serve immediately.
  
  
  

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