Salade Nicoise

Salade Nicoise

Bistro Le Coq

Bistro le Coq, in downtown Halifax, whips up some of the best traditional French fare in town and has just the right dish to pair with award-winning Gaspereau Tidal Bay. The ever so popular Salade Nicoise combines elements in the dish that makes it a slam-dunk paring for Gaspereau Tidal Bay. Fresh herbal greens, salty black olives, and tangy red onions are just a few components of the salad that make it work so well with this Tidal Bay. Both the food and wine play off each other, making them delightful as a duo, though both can stand on their own.



• Yellowfin tuna loins
• Sesame seeds
• Greens of your choice
• Olives
• Red onion, cut into small dice (to taste)
• Blanched green beans, cut (2 per salad)
• Boiled baby potatoes, chilled and quartered (1 per salad)
• Hard boiled egg (half per salad)
• Grape tomatoes, halved (3 per salad)
• Fresh parsley, chives and thyme, finely chopped (to taste)
• Lemon wedge for decoration
• Olive oil and lemon juice for dressing



Coat the tuna loins with sesame seeds.

In a pan with very hot oil, quickly sear all sides of the loins to get the sesame seeds to stick, but not long enough to burn them or to cook the tuna all the way through. This is a very quick step, so don’t take your eye off the tuna. 

Let it rest

In a bowl, mix your greens, olives, tomatoes, potatoes, beans, chopped egg, onions and herbs. Sprinkle with salt and pepper and add olive oil and lemon juice to taste. Mix all the ingredients and place on a plate. 

Slice the tuna into 1/3 inch slices and fan out showcasing the rare middle.

Garnish with lemon wedge.

Serve immediately.