Tuna Niçoise Salad with Goat Cheese and Pear Tartine

Indulge in a French culinary classic with a modern twist, inspired by the esteemed Gordon Ramsay. This Tuna Niçoise Salad combines the traditional elements of the salad with a robust anchovy-based dressing. Paired beautifully with a goat cheese and pear tartine, this dish promises to elevate your dining experience and impress guests as a delightful entrée.

Ingredients

For the Salad:
🥔 200g baby potatoes
🍃 100g green beans
🥚 2 eggs
🥬 1 head baby gem lettuce
🐟 200g canned tuna in olive oil, drained
🍅 150g baby plum tomatoes
🫒 50g Niçoise olives or black olives

For the Dressing:
🎣 3 anchovy fillets
🥄 1 tablespoon Dijon mustard
🧄 1 clove garlic
🍷 2 tablespoons red wine vinegar
🫒 4 tablespoons olive oil
🌿 Handful of flat-leaf parsley
🧂 Black pepper to taste

For the Tartine:
🥖 1 baguette
🍐 1 pear
🧀 150g fresh goat cheese
🌰 50g walnuts, crumbled
🫒 Olive oil for grilling

Instructions

1- Prepare the Dressing:

• In a pestle and mortar, grind the anchovy fillets into a paste.
• Add Dijon mustard and garlic. Season generously with black pepper.
• Stir in red wine vinegar and olive oil until well combined.
• Add chopped parsley for freshness. Set aside.

2- Boil the Ingredients:

• Bring a pot of water to a rolling boil. Add the baby potatoes and cook for 12 minutes or until fork-tender.
• Add green beans to the pot with the potatoes in the last 3 minutes.
• Remove both vegetables using a slotted spoon and place them in a bowl.
• Season while warm with a touch of olive oil, salt, and pepper.

3- Cook the Eggs:

• In the same boiling water, add eggs and cook for 7.5 to 8 minutes.
• Transfer eggs to a bowl of ice water—they will peel easily once cooled.

4- Prepare the Tartine:

• Slice the baguette and lightly oil a griddle pan.
• Grill baguette slices until they are golden and crispy.
• Slice the pear into finger-width pieces.
• Spread goat cheese onto each baguette slice, layer with pear, and top with crumbled walnuts.
• Grill tartines under a hot grill for a few minutes until warmed and slightly browned.

5- Assemble the Salad:

• On a large plate, start with a base of baby gem lettuce leaves.
• Arrange the seasoned potatoes, green beans, and drained tuna.
• Add the halved baby plum tomatoes and halved peeled eggs.
• Sprinkle olives throughout the salad.

6- Finish with Dressing:

• Generously drizzle prepared dressing over the salad.
• Serve with the tartines on the side, still warm.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Pestle and mortar, pot, slotted spoon, griddle pan

Cooking Tips:

• Use fresh ingredients for the best flavor.
• Make sure tuna is well-drained to avoid a soggy salad.
• Adjust seasoning throughout to match your taste preference.

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Gordon Ramsay Inspired Tuna Niçoise Salad with Goat Cheese and Pear Tartine