Salade Nicoise with Fresh Tuna Pressure Cooker Recipe

Recipe Category: Tuna


Salade Nicoise With Fresh Tuna Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure


  • 2 cups water
  • 1/3 cup cider vinegar
  • 1 slice onion
  • 4 black peppercorns
  • 1 bay leaf
  • fresh parsley stems (optional)
  • sea salt and freshly ground black pepper


  • ¾ to 1 pound fresh tuna steaks
  • 2 to 3 tablespoons olive oil
  • 1 cup Nicoise Vinaigrette (recipe follows)
  • assorted salad greens, such as butter lettuce, leaf lettuces, watercress, endive.
  • assorted seasonal vegetables, such as sliced beets, cauliflower and/or broccoli florets, or asparagus, blanched or steamed until crisp-tender.
  • 1 pound fresh green beans, trimmed, blanched until crisp-tender, refreshed in cold water, and drained
  • 3 ripe Roma tomatoes, quartered
  • 8 small red new potatoes, steamed or boiled just until tender
  • marinated artichoke hearts or roasted red bell peppers.
  • 4 oil-packed anchovy fillets, drained just before serving and split in half lengthwise
  • 2 hard-boiled eggs, quartered
  • ¼ cup Nicoise black olives
  • 1 tablespoon nonpareil capers, rinsed
  • freshly ground black pepper


  1. Place the water, vinegar, onion slice, peppercorns, bay leaf, and parsley stems if using in a 5- to 7-quart pressure cooker
  2. Bring to a simmer
  3. Lower the tuna steaks into the hot liquid
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 3 minutes
  8. Open the cooker with the Natural Release method; let stand for 10 minutes
  9. Quick Release any remaining pressure
  10. Be careful of the steam as you remove the lid
  11. Use a spatula to transfer the tuna to a plate
  12. Let cool a bit, then rub with the olive oil
  13. Cover with plastic wrap and refrigerate up to 24 hours
  14. Prepare the Nicoise Vinaigrette
  15. Shortly before serving, line a large, wide-rimmed salad bowl or a roomy platter with salad greens, drizzle a little olive oil on them, and sprinkle with salt
  16. One at a time, toss the vegetables in some vinaigrette
  17. Arrange the vegetables in piles on the lettuce
  18. Drape the anchovy fillets over the potatoes
  19. Drizzle a spoonful or two of the dressing over the tomatoes
  20. Break the tuna into bite-sized pieces and toss with a little dressing; pile in the center
  21. Ring the salad with the eggs
  22. Spoon a little more vinaigrette over all; scatter on the olives and capers
  23. Give a few turns of the pepper grinder over the whole salad
  24. Serve as soon as possible

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