This recipe calls for grilled fresh tuna, quail eggs, and an assortment of vegetables drizzled with a mustard vinaigrette. When choosing olives, make sure they are the imported black variety, not the canned type from California. Select tuna that has a rosy color and as little veining as possible; avoid fish with heavy veining and a dull, dark, or dry appearance. Quail eggs are usually beige with brown spots, can weigh less than half an ounce, and are usually served hard-boiled as a snack or garnish.
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