Seared Skipjack Tuna Salad with Green Beans, Baby Potatoes & Mustard Vinaigrette

The versatility of an elegant rosé is one of the reasons this style of wine is so popular. Enjoy the 2021 La Motte Vin de Joie Rosé as a glass on its own, pour generous glasses with informal Mediterranean-style platters, leafy salads, seafood paella and finely sliced Charcuterie or make Chef Eric's delicious Salade niçoise-inspired recipe for a beautiful starter or delicious alfresco lunch.

Seared Skipjack Tuna Salad with Green Beans, Baby Potatoes & Mustard Vinaigrette

Serves 6


1 whole tuna fish (2 to 3kg)

Ask your fish monger to fillet and skin the Skipjack for you or if not available you can substitute with yellowfin Tuna.


100 g medium coarse sea salt (not ionized)

100 g white sugar

2 small sheets dried kombu

Lightly toast the kombu in a warm oven and allow to cool. Blend into a coarse grind and mix with the salt and sugar.

Sprinkle on all sides of the fish and cure for 20 to 30 minutes.

Rinse and pat dry with a kitchen towel.

Allow to rest uncovered for about an hour in the fridge.


500 g green beans

6 radishes

4 baby onions

48 baby potatoes (as small as possible)

20 g dill

20 g parsley

2 lemons

6 free range eggs

Trim the stalks of the beans. Blanch the green beans in salted water for 2 minutes and refresh in ice water. Remove from the water and dry on kitchen towels.

Boil the baby potatoes till soft and reserve.

Soft boil the eggs for six and a half minutes.

Peel and reserve for final assembly.

Wash your herbs in cold water and pick of the stalks.

Slice the onions and radishes into fine rings.

Zest the lemons as you are about to assemble the salad.


1 Tbs whole grain mustard

150 ml olive oil

50 ml apple cider vinegar

A good pinch of salt and sugar

Juice of the two lemons after zesting them.

Place in a glass mixing bowl and whisk together.

Adjust the seasoning to your liking.

To serve

Heat a heavy based pan on high. Place the tuna in a metal tray and coat with canola oil. Now, gently place into the hot pan and sear to a nice medium rare. Rest for 2 minutes and slice.

Place the salad ingredients (except the eggs) in a large bowl and dress with the vinaigrette. Divide into 6 bowls and place the tuna and eggs on top. 

Serve with La Motte’s Vin de Joie Rosé!