Nicoise Salad À La Novelli

Wash the lettuce and spin dry. Peel the cucumber, cut in half, remove the seeds, slice and lightly salt. Quarter the onion and cut into thin slices. Blanch the tomatoes (briefly scald them), peel off the skin, remove the seeds and cut them into quarters. Boil the quail eggs for 4-5 minutes, rinse in cold water and peel. Boil the kenya beans in salted water for a few minutes until tender, rinse and pull apart. Cut the fresh tuna into 4 equal slices, season with salt and freshly ground pepper and sear briefly on both sides in olive oil. For the dressing, mix vegetable stock, mustard and red wine vinegar. Slowly stir in the olive oil, add the finely chopped garlic and mix in the chopped basil leaves. Season with salt and pepper.First marinate the leaf lettuces with a little dressing and place each on a plate. Gradually marinate all the other vegetables and ingredients one by one, seasoning if necessary and arrange. Arrange the quail eggs and olives on top. Slice the pink seared tuna, place on top and drizzle with a little dressing. If canned tuna is used, drain it well and marinate with a little dressing as well.

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