Not-So-Classic Nicoise

The Nicoise salad is named after the city of Nice in France. The Salad that is both delicious and colorful is high in protein and minerals and filling enough to serve as a meal on its own. If you’re looking for a salad with contrasting textures, powerful flavours, and with a variety of vegetables, this is the recipe for you. Now let’s get started!


  • 100g tuna loin
  • 3 baby potatoes (blanched)
  • 5 pieces of sweet pea (blanched)
  • 15g cut black olives  
  • 6 red cherry tomato
  • 1 hardboiled egg (sliced into half)
  • 15g lemon vinaigrette
  • 100g mesclun salad


1. Using salt and black pepper, season the tuna loin. 4 sides of the tuna loin should be pan-seared. Place it to the side and leave it to cool. Cut it into 1cm slices.

2. Ready a pot of salt water to blanch baby potatoes and sweet peas. Blanch the baby potatoes for 5 to 6 minutes and the sweet peas for 1 minute. Soak it in ice water after blanching.

3. Assemble salad on a platter with the mesclun salad, sweet pea, red cherry tomatoes, black olives, baby potatoes, hardboiled egg and tuna. Drizzle with the lemon vinaigrette and serve!

Jr Sous Chef Lau

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