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Niçoise-Salat mit gegrilltem Thunfisch, Wachteleiern, grünen Bohnen und Kapern auf weißem Teller, daneben ein Glas Rosé von Claymore Wines aus dem Clare Valley, Australien

Niçoise Salad with Grilled Tuna & Quail Eggs

A fresh take on the classic Salade Niçoise: grilled tuna steak, quail eggs, green beans, cherry tomatoes, Niçoise olives, capers, and a lemon dressing on a bed of fresh leaf lettuce—paired with the Claymore “Birdhouse in Your Soul” Rosé from the Clare Valley. This Australian wine proves that a bone-dry rosé with citrus freshness and herbal notes is the perfect pairing for this Provençal classic.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Provençal
Servings 2 people
Calories 580 kcal

Equipment

  • 1 Grillpfanne oder Außengrill
  • 1 Kleiner Topf zum Kochen der Wachteleier
  • 1 Großer Topf zum Blanchieren der Bohnen
  • 1 Schneidebrett und scharfes Messer
  • 1 Salatschüssel oder zwei flache Teller zum Anrichten
  • 1 Kleines Schraubglas für das Dressing

Ingredients
  

FOR THE TUNA:

  • 2 Tuna steaks approx. 150–180 g, sushi-grade, at least 2 cm thick
  • 1 Tablespoon of olive oil
  • Fleur de Sel black pepper
  • 1 teaspoon of lemon zest Bio

FOR THE QUAIL EGGS:

  • 8 Quail eggs
  • Ice water for cooling off

FOR THE SALAD:

  • 150 g green beans cleaned
  • 200 g cherry tomatoes halved
  • 80 g Niçoise Olives or black olives
  • 2 tablespoon of capers drained
  • 4 Anchovy fillets in oil optional
  • 1 A handful of lamb's lettuce or romaine lettuce
  • 4 medium-sized potatoes firm-cooking, precooked

FOR THE LEMON DRESSING:

  • 4 Tablespoon of olive oil extra virgin
  • 2 Tablespoon of lemon juice freshly squeezed
  • 1 Tablespoon of Dijon mustard
  • 1 teaspoon of honey
  • 1 small clove of garlic grated
  • Salt black pepper

Instructions
 

PREPARATION:

  • Cook the potatoes in salted water, let them cool, and slice them.
  • Cook the quail eggs in boiling water for 3 minutes, rinse them under cold water, and peel them carefully.
  • Blanch the green beans in boiling salted water for 3–4 minutes, then plunge them into ice water and pat them dry.
  • To make the dressing, shake all the ingredients together in a screw-top jar and season to taste.
  • Rub the tuna steaks with olive oil and season with lemon zest, salt, and pepper.

COOKING STEPS:

  • Heat the grill pan over high heat until it smokes slightly.
  • Grill the tuna steaks for 1.5–2 minutes per side—they should have a dark crust on the outside and still be pink on the inside.
  • Remove from the heat and let it rest briefly.
  • Cut the quail eggs in half lengthwise.

SERVE:

  • Arrange the lamb's lettuce or romaine lettuce as a base on two shallow plates or a large platter.
  • Arrange the potato slices, blanched green beans, and cherry tomatoes loosely on top.
  • Sprinkle in the olives, capers, and anchovy fillets.
  • Place the tuna steaks, cut diagonally, on top of the salad.
  • Arrange the quail egg halves around the tuna.
  • Drizzle the lemon dressing over the entire salad.
  • Finish with Fleur de Sel and freshly ground pepper.

SIDE DISHES:

  • Fresh baguette with butter
  • Tapenade with Slices of Bread
  • Serve with ice-cold rosé in a wine glass

Nutrition

Calories: 580kcalCarbohydrates: 28gProtein: 48gFat: 28g
Keyword Claymore Rosé Clare Valley, Grilled Tuna Salad, Niçoise Salad Recipe, Quail Egg Salad, Rosé Wine Pairings with Fish, Salade Niçoise, Summer Recipe from France, Wine from Australia
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