A tasty Tuna Niçoise Salad ala Michelin Chef Gordon Ramsay. The Crazy Chef

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier alternative and mackerel is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is more budget-friendly.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Green olives offer a similar taste with fewer calories, while kalamata olives are often less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: parsley

Dried basil is a good substitute for flavor, and parsley is often cheaper.

Prepare the dressing using a mortar and pestle.

Add 1 tablespoon of Dijon mustard to the mortar.

Add half a tin of anchovies (about 2 fillets) to the mortar.

Add 3 teaspoons of capers to the mortar.

Grind the mustard, anchovies, and capers together until well mixed.

Add 3 cloves of garlic to the mortar and grind them in with black pepper.

Add 2 tablespoons of red wine vinegar to the mixture and stir it up.

Add olive oil and chopped flat parsley to the mixture and grind it all together until thick and rich.

Taste the dressing and adjust if necessary.

Boil baby potatoes and green beans in separate pots.

Boil 3 eggs for 8 minutes, then transfer them to cold water to stop cooking.

Prepare the salad by placing little gem lettuce leaves on the plate without cutting them.

Add the seasoned potatoes (with olive oil, black pepper, and sea salt) to the plate.

Add the green beans to the plate.

Shell the cooled eggs in the cold water for easier peeling, then slice them.

Add the sliced eggs to the salad.

Add freshly drained tuna (in olive oil) to the salad.

Drizzle the remaining dressing over the salad.

Cut cherry tomatoes in half and add them to the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens