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Classic Tuna Nicoise Salad

  • 4servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Anchovy Dressing - yield 1 cup

  2. 1 anchovy fillet drained or 1 tsp of anchovy paste from tube

  3. tsp salt

  4. tsp ground black pepper

  5. 1/2 tsp chopped garlic

  6. 1 large egg(egg will be uncooked)

  7. 2 tsp lemon juice

  8. 1/2 tsp Dijon mustard

  9. 6 tbsp olive oil

  10. 2 tbsp extra virgin olive oil

  11. 1 1/2 tbsp minced shallot s

  12. 2 tsp caper s, drained and chopped

  13. 1/2 tsp Worcestershire sauce salad

  14. 1/2 lb small red potato es, washed and cut into 1/4 lb haricots verts or small thin green bean s, ends trimmed

  15. 2 lb yellowfin tuna, sushi grade if serving rare

  16. 1 tsp salt

  17. 1 tsp ground black pepper

  18. 2 tbsp olive oil

  19. 2 rosemary sprigs

  20. 1 large head bibb or romaine lettuce, washed and dried

  21. 2 tsp fresh parsley , chopped

  22. 1/2 tsp tarragon

  23. Anchovy dressing

  24. 1/2 lb roma plum tomatoes, cut into quarters

  25. 1/3 c brined kalamata or nicoise olive s, halved

  26. 1/2 c thinly sliced red onion

  27. 4 hard boiled egg s, peeled and sliced

  28. chopped fresh herbs for garnish

Instructions Jump to Ingredients ↑

  1. Dressing:

  2. In a medium bowl mash anchovy, salt, pepper, garlic, salt and pepper into a paste with the back of a fork. Add the egg and whisk well to blend. Add lemon juice and mustard, continuing to whisk. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add shallots, capers and worcestershire sauce, adjust seasoning to taste. Cover and refrigerate until ready to use.

  3. Assembly:

  4. Bring pot of salted water to a boil. Add potatoes for about 5 minutes, add beans for additional 3 minutes. Drain into a colander and run cold water over all to stop cooking and retain green color in beans.

  5. Cut tuna into individual steaks. Season w/ salt and pepper. Heat oil in skillet, add rosemary to flavor the oil and sear tuna steaks to desired doneness. Allow to cool, then slice.

  6. Tear lettuce into bite size pieces. Along with parsley and tarragon, toss greens in ½ c anchovy dressing. Arrange greens, potatoes and beans on each plate, add tomatoes, olives, onion slices and egg slices. Place a sliced tuna steak on each plate.

  7. Garnish with herbs and serve remaining dressing alongside to drizzle if desired.

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