Salade Nicoise

Servings

Serving size

1 large salad / 4 ounces tuna

COOKING TIME

30 Minutes

CHILLING TIME

60 minutes

This recipe can easily be multiplied. Once assembled, this salad does not keep well, but the ingredients can be made the night before and assembled when ready to serve.

Ingredients

8 ounces Fresh tuna (in 2 4-ounce steaks)

1 to taste Black pepper

1 spray Spray olive oil

1/4 tsp.. Unsalted butter

4 ounces Red potatoes (small are best)

1 1/2 Tbsp. Red wine vinegar

1/2 Tbsp. Coarse ground mustard

1 Tbsp. Olive oil

1 Tbsp. Fresh parsley (minced)

1/2 Tbsp., drained Capers

1/4 tsp., leaves Dried oregano

1 anchovy Anchovies, canned (1 fillet)

1 clove Garlic, raw (minced)

6 cherry Grape or cherry tomatoes

8 ounces Green beans (steamed and chilled)

6 large Green olives

6 large black olives

3 cup shredded Romaine lettuce

1 large Egg(s) (hard boiled; quartered)

Instructions

Season the tuna with ground pepper.

Heat a large non-stick skillet over high heat until very hot (almost smoking) and spray with the olive oil. Add the tuna steaks seasoned side down. Cook over medium-high heat until seared and turn. Rare tuna will take about 4 minutes per side. Remove and let cool. Chill.

Place the red potatoes and butter in a roasting pan and place in the oven and reduce the heat to 400°F. Roast for about 20 - 25 minutes until tender. Remove and let cool. Chill.

Whisk together the vinegar, mustard, olive oil, parsley and oregano. Using a fork, mash the anchovy filet into the dressing until it is smooth and then whisk into the dressing with the garlic. Add the capers. Chill well.

To assemble the salad, divide the lettuce between 4 chilled plates. Place the green beans, potatoes and tomatoes in the vinaigrette and toss well. Place on top of the lettuce arranging each vegetable opposite each other. Place a tuna steak on each plate along with one half of a hard boiled egg and three olives for each salad.