• Tuna salad niçoise

    By j@jlooney.com On June 2, 2014
    Posted In Uncategorized

    This is a hearty salad, but it’s clean and refreshing flavors are perfect for a summer evening outside under the stars with a bottle of good wine. Some purists maintain that cooked vegetables have no place in this salad, but I really enjoy the roasted potatoes and blanched green beans.
    nicoise

    For the salad
    4 ounces haricots verts (French green beans) trimmed
    1 tablespoon extra-virgin olive oil
    12 ounces red potatoes, cut into wedges
    1 head Bibb lettuce, rinsed & leafed
    1 cup grape tomatoes, halved
    1/2 cup thinly sliced red onion
    1/4 cup pitted kalamata olives, halved lengthwise
    2 hard-boiled eggs, peeled and sliced
    2 (8-ounce) tuna steaks
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper

    For the dressing
    2 tablespoons fresh lemon juice
    1 tablespoon water
    1/2 teaspoon sugar
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1 garlic clove, minced
    3 1/2 tablespoons extra-virgin olive oil
    1 tablespoon capers
    1 tablespoon tahini
    1/2 teaspoon anchovy paste

    Method
    Pre-heat the oven to 400°.

    Toss the potatoes with salt, pepper, and a little olive oil. Spread them on a baking sheet, and bake for 20 minutes, or until golden brown. Set aside to cool.

    While the potatoes are roasting, bring a pot of water to a boil over high heat. Add the green beans, and cook for two minutes, then drain, and rinse immediately under cold water for 5 minutes. Drain, and set aside.

    Combine all the ingredients for the dressing in a small bowl and whisk together until combined, then set the dressing aside.

    Heat a skillet over high heat. Add a little olive oil to the pan, and swirl to coat it. Place the tuna steaks into the pan, and sprinkle with salt and pepper. Cook for 2 minutes on each side, then set aside to cool. Once cooled, slice each steak into thin strips.

    Building the salad
    Place the lettuce leaves into a bowl. Starting at the 12 o’clock position and moving around the plate clockwise, place the egg, potato, onion, olive, green beans, and tomatoes. Place the sliced tuna steak in the center, atop the other ingredients. Serve with the vinaigrette, and a hearty bread.

     

     

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