CHRISTMAS OFFER Subscribe to EDP Norfolk today CLICK HERE

A nearly Norfolk Nicoise

PUBLISHED: 06:10 23 June 2014

Mary Kemp recipes for 
Nearly Nurfolk Tuna Niscoise
Photo:Sonya Duncan

Mary Kemp recipes for Nearly Nurfolk Tuna Niscoise Photo:Sonya Duncan


Traditionally a salad Nicoise, originally from the south of France, is made with fresh tuna seared in a griddle pan. Each Nicoise salad is unique to the cook or chef who makes it, with favourite/seasonal ingredients added.This is a lovely recipe to serve in the summer as local salad ingredients come into season. If using fresh tuna, be careful not to overcook it or it will become dry and unpalatable – you can of course use good quality tinned tuna. I like to serve it as a complete meal so I add leaves, croutons and radishes, which give more colour and provide a lot more to go around. Many years ago in a cookery book I saw a picture of a salad Nicoise where all of the ingredients were arranged individually rather than tossed together – a brilliant way of serving a salad with so many ingredients, as it does mean your guests can choose their favourite off the platter.


12 x Quail eggs

175g green beans, trimmed

450g small new potatoes

2 large tins or 3-4 fresh tuna steaks

A large bowl of salad leaves

10 cherry tomatoes, halved

1 small tin anchovies

A handful of radishes, topped and tailed then halved

Black olives, pitted

1 tbsp capers (optional)


6 tbsp olive oil

2 garlic cloves

1 tsp Dijon mustard

2 tbsp red wine vinegar

Salt and pepper

1 Boil the quail eggs for 2½ minutes, then allow to cool in cold water. Once cold, peel.

2 Cook the green beans in salted boiling water for three minutes so they’ve still got some bite and blanch under cold water to stop the cooking process.

3 Cook the new potatoes in boiling water until just cooked, toss in olive oil and season then leave to cool in the pan with the lid on – this really helps keep in the flavour.

4 To cook the tuna, heat a griddle or heavy based frying pan. Brush the steaks with oil and season and cook for approximately two minutes per side. Once cooked, rest for five minutes and break into chunks.

5 To assemble, cover a large dish or platter with salad leaves. Lay each of the other ingredients in individual segments over the salad leaves.

6 To make the dressing, combine all of the ingredients in a jam jar, screw on the lid and shake well to combine.Taste and season with salt and freshly ground pepper.

7 Just before serving, drizzle some of the dressing over the platter and put the rest in a jug to serve individually.


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other EDP Norfolk Magazine visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by EDP Norfolk Magazine staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique EDP Norfolk Magazine account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More From Food & Drink

Wed, 10:24

Award-winning distiller Bullards has unveiled a new gin and a new look that harks back to its Norwich heritage

Read more
October 2018
Tuesday, October 9, 2018

Peach, pear, plum, quince, jostaberry and medlar too; we take a tour of our fruitful county

Read more
Friday, October 5, 2018

Enjoy our scrummy ‘Halloween’ themed afternoon tea in relaxed, comfy and funky surroundings.

Read more

A small Norfolk village is home to a thriving bakery that is bringing back traditional, old-fashioned methods to bread-making

Read more
September 2018
Tuesday, September 25, 2018

We’ve created the ultimate guide to eating and drinking in Norwich. From brunch spots to cocktail bars, you’ll want to bookmark this page

Read more
Tuesday, September 25, 2018

It can sometimes be hard to find a good meal as a vegan or even a vegetarian, but Norwich has embraced the plant-based way of life and offers a plethora of vegetarian and vegan eateries to choose from. We have chosen ten places to eat in Norwich for herbivores

Read more
Friday, September 14, 2018

Nothing is more British than the fish and chip shop. Whether you prefer enjoying them by the seafront or slouching on your sofa, Norfolk has got you covered

Read more
Friday, September 14, 2018

Norwich always seems to be welcoming a new addition to its eclectic list of great places to eat out. We pick some of the city’s best restaurants that you need to visit

Read more
Tuesday, September 11, 2018

Cooking high quality beef isn’t that hard, says Andrew Jones, if you follow these steps

Read more
September 2018
Tuesday, September 11, 2018

Congratulations to all finalists and those nominated. After the glittering ceremony, we can now reveal our 13 winners

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory

Like us on Facebook

Local Business Directory

Search For a Car In Your Area

Property Search