Burger in the spirit of the Niçoise salad, seared tuna and homemade green sauce with Mediterranean notes.

Main ingredients

• Homemade bun with black olives & olive oil
  Round bread inspired by traditional pan bagnat, made from wheat and rye flour, with chopped black olives from Nice and olive oil. Soft and dense, it absorbs juices without getting soggy.

• Seared fresh tuna
  Fresh tuna steak quickly seared on high heat. Pearly pink inside, tender and flavorful.

• Mild cheese from the South (optional)
  A light addition for those who want a creamy note:

  • Sheep’s brousse cheese

  • Fresh goat cheese

  • Mild cow’s milk cheese (depending on availability)

Toppings – Inspired by the codified Niçoise salad

• Ripe beefheart tomatoes, thinly sliced

• Raw green peppers, thinly sliced and marinated in olive oil and salt

• Fresh spring onions, thinly sliced

• Black olives from Nice, whole or chopped

• Fresh basil leaves

Homemade Green Sauce
Inspired by Niçoise tradition and Italian salsa verde, without capers or mustard.

Ingredients:

• Flat-leaf parsley (leaves only)

• Fresh basil

• Mild garlic

• Chopped black olives from Nice

• Hard-boiled egg yolk (to bind)

• Extra virgin olive oil

• Red wine vinegar or lemon juice

• Salt and pepper

Preparation:
Blend or crush herbs, garlic, olives, and egg yolk. Add olive oil gradually to achieve a creamy texture. Adjust with vinegar or lemon, salt and pepper.

Side dish
Panisse fries (chickpea flour) or small roasted potatoes with olive oil. Crispy outside, tender inside. A local alternative to classic fries.

Spirit of the dish
This burger pays tribute to pan bagnat and the codified Niçoise salad. It respects local products and the Mediterranean spirit: olive oil, fresh vegetables, tuna, aromatic herbs. The green sauce complements the dish with finesse and freshness, without overpowering the flavors.