Salad Nicoise with Seared Tuna

Name: Salad Nicoise with Seared Tuna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 16 fillets anchovy fillets; 16 caper berries with stems; 1 pint teardrop or cherry tomatoes, halved; 1 teaspoon Dijon mustard; 8 larges eggs; 1 bunches fresh chives, snipped in 1/2; 2 Tbsps chopped fresh flat-leaf parsley; 2 Tbsps minced fresh tarragon; 2 garlic cloves, minced; 227 grams haricots verts or French green beans, stems trimmed; 1 lemon, juiced; 454 grams red new potatoes, scrubbed and halved; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 237 milliliters nicoise olives; 3 Tbsps red wine vinegar; 8 servings Sea salt and freshly ground black pepper; 907 grams fresh sushi-quality tuna

Salad Nicoise with Seared Tunan is a main course that serves 8. One portion of this dish contains around 32g of protein, 15g of fat, and a total of 335 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. Many people really liked this Mediterranean dish. This recipe from Foodnetwork requires red wine vinegar, chives, new potatoes, and sushi-quality tuna. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Watch how to make this recipe.

To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

Ingredients you will need

Vinaigrette

Shake

Equipment you will use

Canning Jar

Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs.

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Green Beans

Potato

Water

Egg

Salt

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Sauce Pan

Pot

Place a steamer basket or colander on top of the simmering water.

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Water

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Steamer Basket

Colander

Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.

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Green Beans

Potato

Beans

Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

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Green Beans

Potato

Pasta Shells

Water

Egg

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Colander

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper.

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Salt And Pepper

Vinaigrette

Olive Oil

Tuna

Dry Seasoning Rub

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Frying Pan

Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter.

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Red Meat

Tuna

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Frying Pan

Transfer the tuna to a cutting board and slice.

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Tuna

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Cutting Board

To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine.

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Green Beans

Vinaigrette

Anchovies

Potato

Tomato

Capers

Chives

Olives

Shake

Equipment you will use

Mixing Bowl

Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity.

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Salt And Pepper

Vinaigrette

Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim.

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Egg

Tuna

Drizzle with the remaining vinaigrette and serve.

Ingredients you will need

Vinaigrette

Equipment

Ingredients

Servings:

16fillets

anchovy fillets 16

caper berries with stems 1pint

teardrop or cherry tomatoes, halved 1teaspoon

Dijon mustard 8larges

eggs 1bunches

fresh chives, snipped in 1/2 2Tbsps

chopped fresh flat-leaf parsley 2Tbsps

minced fresh tarragon 2

garlic cloves, minced 227grams

haricots verts or French green beans, stems trimmed 1

lemon, juiced 454grams

red new potatoes, scrubbed and halved 118milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 237milliliters

nicoise olives 3Tbsps

red wine vinegar 8servings

Sea salt and freshly ground black pepper 907grams

fresh sushi-quality tuna

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Kenwood Sonoma County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Kenwood Sonoma County Chardonnay

The majority of the fruit for this blend was sourced from Sonoma County's Russian River Valley renowned for its excellent Chardonnay. Bright fruity aromas of pear, apple, and lime are nicely balanced by complex notes of toasted vanilla and ginger. Full bodied with a lush mouthfeel and a crisp refreshing finish.