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Salade Nicoise with Seared Tuna

May 18, 2011

I love to try this salad at any and all restaurants that serve it, as they are all just a bit different.  It is great for a luncheon date and sometimes I make it for dinner, especially when I have a great piece of fresh tuna.  This particular one was made when I had the fresh tuna but I have made it with canned tuna (in oil) many times and always love it either way.

Salade Nicoise with Seared Tuna

Ingredients

  • 2 lbs. Fresh Tuna
  • 1 lb. Red Potatoes (washed and cut)
  • 6 Lg. Eggs
  • 1/2 lb. Green Beans (stems trimmed)
  • 1 Pint Juliette Tomatoes
  • 1 C. Nicoise Olives (could not find them, may substitute other green olives)
  • 12 Anchovy Fillets
  • 1-2 T. Capers
  • 2 T. Extra Virgin Olive Oil
  • Sea Salt
  • Freshly Ground Pepper
  • Handful of Fresh Chives (snipped)
  • Fresh Parsley Leaves (for garnish)

Preparation

  1. Make the vinaigrette first and set aside (see below)
  2. Cook the potatoes, eggs and green beans in the same pot to save time;
  3. Boil the potatoes over medium heat; simmer for about 12 minutes; add the eggs
  4. Put a steamer basket or colander on top of the simmering water and add the green beans; cover and steam for about 5 minutes until crisp tender
  5. When potatoes are fork tender drain out the water and put potatoes, eggs, and green beans in a colander and rinse quickly under cold water
  6. Peel the eggs; cut lengthwise; put potatoes, beans and eggs in separate bowls and chill until ready to serve
  7. Rub tuna with olive oil and a bit to the vinaigrette; season with salt and pepper
  8. Cook tuna in a large skillet on medium high for about 2 minutes on each side; remove to a cutting board and cut in slices
  9. Assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers and chives in a large mixing bowl; mix the vinaigrette thoroughly and add enough to fully moisten
  10. Toss the salad very gently (careful not to bruise the vegetables); season with salt and pepper
  11. Put the tossed salad on a chilled plate and arrange the tuna across the top
  12. Garnish with the eggs and drizzle the remaining vinaigrette on the salad

 

(Serves 4-6)

Adapted from “Food Network”,  from Tyler Florence

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2 Comments leave one →
  1. May 20, 2011 10:07

    That is seriously one of the best looking salads I’ve ever seen.

    • May 20, 2011 16:53

      Thanks, this is a delicious salad/a little different each time (I am always missing one ingredient)!

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