Tuna Nicoise Salad

Tuna Nicoise Salad

Tuna Nicoise Salad
Serve with whole grain bread- I love spring for the warmer weather and spring blossoms, and I am so ready for lighter food, such as salads. Tuna Nicoise is more a meal than a salad, but it is the perfect spring dinner, needing nothing more than a great loaf of fresh bread.
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 4 red potatoes, quartered
    • 1/2pound green beans, trimmed
    • 1 1/2teaspoon olive oil
    • 4 tuna steaks (4-6 ounces each)
    • sea salt and ground black pepper, to taste
    • 1 anchovy fillet or 1 teaspoon anchovy paste, optional*
    • Juice of 1 lemon
    • 2 garlic cloves, minced and mashed to a paste
    • 1/4teaspoon sea salt
    • 1/8teaspoon ground black pepper
    • 1 large organic egg*
    • 1/2teaspoon Dijon mustard
    • 1/2teaspoon Worcestershire sauce
    • 1/2cup extra-virgin olive oil
    • 4cup chopped romaine lettuce or 1 head romaine lettuce, chopped
    • 1 jar artichoke hearts, drained
    • 4 eggs, hard boiled and sliced (for instructions see THE WHOLE MEAL Suggests below)
    • 1cup kalamata black olives
    • 1/4cup green brined olives
    • 1cup red onion, thinly sliced
    • 3 plum tomatoes, quarter
    • 1 loaf whole grain bread
    Instructions
    1. Bring 2 pots water to boil. Add the quartered potatoes to one pot and cook until fork tender about 5-6 minutes. Drain in a colander, pat dry and transfer to a large bowl. Set aside. Add the green beans to the other pot and blanch until tender but still bright green, about 4-5 minutes. Drain, pat dry and add to the bowl with potatoes. Set aside.
    2. Heat oil in a large skillet over medium-high heat. Sprinkle both sides of the tuna steaks with salt and pepper. When oil is hot but not smoking, sear tuna steaks about 30 seconds- 1 minute each side (for medium-rare). Transfer tuna steaks to a cutting board and keep warm.
    3. Prepare the dressing: Mash the anchovy fillet with the back of a fork in a small bowl with the garlic, lemon juice, salt and pepper. Whisk in the egg until well blended. Add the Dijon mustard and Worcestershire sauce. Add the oil in a steady stream until emulsified. Cover and refrigerate.
    4. Add lettuce to a large bowl. Add enough dressing to coat (1/8 to ¼ cup). Gently toss potatoes and green beans with ¼ cup dressing. Divide the lettuce evenly amongst 4 plates. Divide the potatoes and green beans evenly on top of the lettuce. Arrange the artichoke hearts and remaining vegetables (through tomatoes) around the salad. Top with a tuna steak and drizzle dressing on raw vegetables, as needed. Serve with fresh bread.
    Recipe Notes

    You could easily substitute canned tuna for the tuna steaks. I am sure other meats would be delicious such as sirloin strips or chicken breasts. A great vegetarian substitute is white beans.

    *While the anchovy adds amazing and distinct flavor to the dressing that is typical of a Nicoise salad, you can leave this ingredient out. You could, likewise, leave out the raw egg from the dressing if you do not have access to high quality organic eggs or if you are squeamish about consuming raw eggs.

    Can you imagine this salad with a light red wine and a rustic Italian rosemary olive bread? Tres Bien!

    Fool-Proof Boiled Eggs:
    Place eggs in a pot of cold water (enough water to cover the eggs completely). Add enough salt to the water so it tastes salty (makes the eggs easier to peel). Cover and bring to a boil. As soon as the water boils, turn off the heat, and keep the lid on. Let the eggs sit in the warm water for 10-15 minutes. Chill the eggs by placing them in an ice bath for a few minutes. If using right away, peel them when they are cool enough to handle.

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