Gulf News 'Your Ramadan Table' food show: Nicoise salad

Gulf News 'Your Ramadan Table' food show: Nicoise salad

Try this vibrant, nutritious French recipe by Chef John Buenaventura for burst of flavour

Video Credit: Anas Thacharpadikkal/ Gulf News

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 2 to 3


350 gms Fresh tuna

30 gms Dehydrated black olives

250 gms Romaine lettuce

50 gms Cherry Tomato

50 gms Canned anchovies

100 gms Fingerling potatoes

50 gms Green beans

20 gms Red radish

3 tbsp Red vinegar

2 tbsp Dijon mustard

50 gms Shallots

Olive oil, as needed

2 tbsp Lemon juice

2 Eggs

Black pepper to taste

Salt to taste


Start by marinating the tuna with olive oil, salt, and black pepper, then refrigerate it.

Boil the potatoes in a pot, set them aside, and let them cool.

Blanch the green beans in a pot over a medium flame for a minute, then set them aside.

Make poached eggs.

For the salad dressing, finely chop shallots, then add a tablespoon of Dijon mustard, red grape vinegar, and olive oil to emulsify. Season with salt and add black pepper; mix it and then set it aside for 10 minutes.

Sear the tuna on both sides for 30 seconds each over a medium flame. To preserve its flavour, be careful not to overcook it.

Thinly slice the radishes, halve the cherry tomatoes, and deseed the black olives.

Roughly chop the canned anchovies, dice the shallots, and then set them aside. Cut the boiled potatoes in half.

To assemble the salad, take a salad bowl, add lettuce, drizzle one or two tablespoons of olive oil and a teaspoon of lemon juice, and lightly toss it. Then, arrange the lettuce on a serving plate to serve as a bed for the salad.

In the same salad bowl, add the boiled potatoes, cherry tomatoes, diced red onion, and sliced radish. Add the salad dressing, mix it, and serve it on top of the lettuce.

Mix the blanched green beans with the salad dressing and serve it along with the vegetables.

Now, slice the seared tuna and arrange it above the vegetables. Garnish with dehydrated olives, anchovies, and a poached egg. Grate some parmesan cheese and drizzle it with salad dressing. Enjoy.


You can use either fresh or canned tuna, depending on your preference.

As the canned anchovies are salted, adjust the salt accordingly.

You should either peel the potatoes or leave them unpeeled. It is optional.

One bite of this salad will leave you feeling refreshed and energised. This French salad calls for a boiled egg, but I have included a poached egg instead, as when you cut the egg, it will ooze all the goodness into the vegetables, making it even tastier.

- Chef John Buenaventura, Executive Chef and Host of Your Ramadan Table by Gulf News

Join us for the next recipe tomorrow!

Do you have a favourite Ramadan recipe to share? Write to us at

More From Cooking-Cuisines

This website stores cookies on your computer. These cookies are used to improve your experience and provide more personalized service to you. Both on your website and other media. To find out more about the cookies and data we use, please check out our Privacy Policy.