Tuna niçoise salad recipe

Tuna niçoise salad by chef Jason Staudt. Photo by Arianna Leggiero.


Tuna niçoise salad

Keyword Swordfish, tuna
Servings 4 people
Author Jason Staudt


  • 4 Eggs (700g size)
  • 200 g Green beans
  • 3 Each OX HEART tomatoes left at room temperature
  • 50 g Drained pipped olives
  • 1 Cos lettuce separated
  • 200 g Kipfler potatoes
  • 4 x 160g swordfish steaks
  • 20 ml Olive oil


Red wine vinegarette

  • 20 g Dijon
  • 150 ml Vegetable Oil
  • 50 ml Red wine vinegar
  • 1 teaspoon Caster sugar

Smoked swordfish mayo

  • 100 g Mayonnaise
  • 10 g Capers
  • 150 g Chopped shallot
  • 20 g Lemon oil
  • 100 g Hot smoked tuna
  • 1 Bunch chopped dill


  1. Remove tuna portions from the fridge and leave out to get to room temperature for around 30 minutes.
  2. For the smoked swordfish mayonnaise, add the smoked tuna, lemon oil, capers in a food processor and blend until smooth. Slowly add the lemon oil until all mixed.
  3. Remove mixture from blender and pour into a bowl and add the mayonnaise and chopped dill season well with salt and white pepper. Tip: For the mayo, we use the trim or the belly of the swordfish to make it smoking it for 15-20min at 150C till fully cooked, then cooled. If you can’t do this cooked pieces are fine.

  4. To make the red wine vinegar, in a bowl mix the red wine vinegar, caster sugar, dijon mustard and vegetable oil until well combined. Season with salt. Store in a container until needed.
  5. Next, put a pan of water on to boil and put the whole eggs in the boiling water and cook for 7 minutes. Once cooked, used a slotted spoon to remove from the hot water and put them into cold ice water and leave to cool. Once cool, peel the shells and keep in the fridge until needed.

  6. Wash the kipfler potatoes and put into a saucepan and cover with cold water and add a healthy amount of salt to the pot. Put on the heat and bring to a light boil until they are soft. Strain the potatoes and put in the fridge until cool.
  7. Take the stem of the cos lettuce and wash and dry on a piece of kitchen towel. Slice the olives and tomatoes in half and keep separate.
  8. If using charcoal or wood, start the fire early and get to the stage of a mature fire, where you are only cooking over coals. Otherwise preheat your BBQ to the highest heat. Season both sides of the tuna steaks. Cook on both sides for around 1 minute each side. If the pan is too hot turn down the heat.
  9. To plate, see photo.

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