Nicoise Salad With Grilled Tuna Food

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GRILLED TUNA SALADE NIçOISE



Grilled Tuna Salade Niçoise image

Grilled Tuna Salade Niçoise

Categories     Salad     Fish     Leafy Green     Potato     Picnic     Lunch     Salad Dressing     Tuna     Summer     Capers     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 20

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
  • Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
  • Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
  • Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

NICOISE SALAD WITH GRILLED TUNA



Nicoise Salad With Grilled Tuna image

This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.

Provided by dianegrapegrower

Categories     Tuna

Time 45m

Yield 2 serving(s)

Number Of Ingredients 20

8 -10 ounces tuna
olive oil
lemon juice, and
pepper
4 cups lettuce, your choice
4 green onions, chopped
8 ounces small red potatoes, quartered
4 ounces green beans, cut in 2 lengths
2 hardboiled egg, sliced
1 cup cherry tomatoes, quartered
1 avocado, sliced
1/4 cup olive, halved or left whole (optional)
1/3-1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon finely chopped herbs, your choice. Parsley and chives are good
1/2 tablespoon seasoning salt
1 teaspoon seasoned pepper
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese
2 tablespoons water

Steps:

  • Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
  • Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
  • Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
  • Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
  • Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.

GRILLED AHI TUNA NICOISE SALAD



Grilled Ahi Tuna Nicoise Salad image

Provided by Food Network

Time 2h55m

Yield 2 servings

Number Of Ingredients 40

4 ounces haricots verts
6 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
Fresh thyme leaves, minced
1 medium onion, peeled, trimmed, and sliced
1 red bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips
1 yellow bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips
3/4 cup Nicoise Salad Dressing, recipe follows
6 ounces fingerling potatoes, boiled and peeled
1 cup red and yellow pear and Sweet 100 cherry tomatoes, cut in halves
2 slices bread, preferably sourdough
1/2 garlic clove, peeled
2 tablespoons Herbed Goat Cheese, recipe follows
2 teaspoons Black and Green Olive Tapenade, recipe follows
2 (6-ounce) center-cut Ahi tuna fillets, seasoned with freshly cracked coriander seeds, cracked black pepper, and kosher salt, to taste
4 cups mixed baby lettuces, washed and dried
6 tablespoons pitted Nigoise olives
3 quail eggs, boiled, peeled, and halved
6 anchovy fillets
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced garlic
2 tablespoons minced shallots
1 1/2 cups extra virgin olive oil
Kosher salt
Freshly ground white pepper
Sugar
1 cup Nigoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 clove garlic
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil

Steps:

  • Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.
  • Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.
  • In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.
  • Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.
  • In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.
  • To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.
  • In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
  • To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
  • In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.
  • Yield: 2 1/2 cups
  • Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 .
  • In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Yield: 1 heaping cup
  • Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
  • Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
  • Yield: 1 log
  • Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Yield: 1 1/4 cups

GRILLED TUNA SALAD NICOISE



Grilled Tuna Salad Nicoise image

Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top

Provided by chef blade

Categories     Tuna

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 (8 ounce) tuna steaks
3 medium new potatoes, unpeeled,boiled and cubed
1/2 lb cooked and blanched green beans (2 inch cuts)
1 small red onion, sliced into very thin rings
1 vine ripened tomatoes, 1/2 inch cubes
1 cup ripe olives
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon thyme

Steps:

  • Whisk together oil, liquids, and seasonings.
  • In large bowl, pour over tomato, olives, beans, onion and potatoes.
  • Refrigerate.
  • Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
  • Gently break up with fingers and lightly toss with veggies.

SALAD NICOISE WITH SEARED TUNA



Salad Nicoise with Seared Tuna image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 19

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2

Steps:

  • 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.
  • 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. Place a steamer basket or colander on top of the simmering water. 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. 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.
  • 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. 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. Transfer the tuna to a cutting board and slice.
  • 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. 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. 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. Drizzle with the remaining vinaigrette and serve.

NICOISE SALAD WITH GRILLED TUNA



Nicoise Salad with Grilled Tuna image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 medium red onion, diced
4 fresh tuna steaks, about 6 ounces each
1 tablespoon pure olive oil
Kosher salt and freshly ground black pepper to taste
2 cups arugula, washed and dried
1-1/4 cups basil vinaigrette (recipe follows)
6 ounces cooked green beans
1-1/2 cups marinated baby artichokes, drained
8 ounces small red potatoes, diced and cooked
1 pound vine-ripened tomatoes, cored and diced
1 large fennel bulb, very thinly sliced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup prepared basil oil
3/4 cup extra-virgin olive oil

Steps:

  • Heat a grill or grill-pan to medium.
  • In a small bowl soak the onions in cold water to cover for 10 minutes. Drain.
  • Brush the tuna with olive oil and season with salt and pepper. Grill the fish, turning once, about 5 minutes per side. Set aside.
  • In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates. In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel. Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper. Place vegetables on the greens and top the salad with the tuna steaks. Drizzle a little dressing over the tuna and serve. Pass the remaining dressing at the table.
  • In a small bowl, whisk the mustard, vinegar, salt, and pepper together. Combine the oils in a cup with a spout. Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing.

GRILLED SEAFOOD SALAD NICOISE



Grilled Seafood Salad Nicoise image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 20

1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, smashed to a paste
1 teaspoon finely chopped fresh thyme
1/2 cup olive oil
Salt and freshly ground pepper
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper
2 red bell peppers, quartered
1 yellow squash, cut into 1/4-inch thick slices
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound haricots verts, cooked al dente
Red leaf lettuce
1/2 cup Nicoise olives, pitted

Steps:

  • Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
  • Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
  • Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
  • Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
  • Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA



Nicoise Salad With Grilled, Olive-Oil- Marinated Tuna image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 12-ounce tuna steak, about 1 inches thick
Kosher salt and freshly ground black pepper to taste
3/4 cup olive oil
4 cloves garlic, thinly sliced
1 pound small Yukon Gold potatoes, scrubbed
1/2 pound green beans or wax beans, ends trimmed
1 tablespoon lemon juice
1 clove minced garlic
1 large tomato, seeded and chopped
1/2 cup chopped parsley
1/3 cup nicoise or other black olives, pitted and sliced

Steps:

  • Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
  • Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
  • Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
  • Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 837 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED TUNA NICOISE PLATTER



Grilled Tuna Nicoise Platter image

Courtesy of "The Barefoot Contessa Cookbook," copyright 1999. I usually make this when my close friends come to spend the afternoon, and we either play cards or scrabble. I must say that I have tweaked it here and there adjusting it to our personal preferences. This recipe reminds me of Ina Garten, because it is simple, elegant, done with class and in excellent taste.

Provided by Manami

Categories     Tuna

Time 2h20m

Yield 1 large platter, 8 serving(s)

Number Of Ingredients 30

8 (1/2 lb) tuna steaks, 1-inch thick (about 4 lbs)
olive oil
kosher salt
fresh ground black pepper
3/4 lb French haricots vert, stems removed and blanched (french string beans)
2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 lb good black nicoise olive, pitted
1 bunch watercress or 1 bunch arugula
1 (2 ounce) can anchovies (I use King Oscars Flat Fillets packed in good olive oil - 10-12 anchovies)
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 teaspoons olive oil
1 lb small white potatoes
1 lb small red potato
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
10 tablespoons olive oil
1/2 cup minced scallion (white & green parts)
3 teaspoons garlic powder (optional)
2 teaspoons capers, well drained (optional)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 teaspoons italian seasoning or 2 tablespoons julienned fresh basil leaves

Steps:

  • MAKE THE FRENCH POTATO SALAD:.
  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through.
  • Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes.
  • AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl.
  • Toss gently with the wine and chicken stock.
  • Allow the liquids to soak into the warm potatoes before proceeding.
  • MAKE THE VINAIGRETTE:.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
  • Add vinaigrette to potatoes.
  • Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
  • Serve warm or at room temperature.
  • GRILL THE TUNA AND PREPARE THE PLATTER:.
  • To grill the tuna, get a charcoal or stovetop cast iron grill very hot.
  • Brush the fish with olive oil, and sprinkle with salt and pepper.
  • Grill each side for only 1-1/2 to 2 minutes.
  • The center should be raw, like sushi, or the tuna will be tough and dry.
  • Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
  • MAKE THE VINAIGRETTE:.
  • Combine the vinegar, mustard, salt, and pepper.
  • Slowly whisk in the olive oil to make an emulsion.
  • Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
  • Bon Appetit!

Nutrition Facts : Calories 747.2, Fat 40.1, SaturatedFat 7.9, Cholesterol 304.4, Sodium 988.5, Carbohydrate 28.9, Fiber 5.6, Sugar 5.3, Protein 65.7

SALADE NIçOISE WITH FRESH TUNA



Salade Niçoise With Fresh Tuna image

In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.

Provided by Jacques Pepin

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 17

3/4 pound red potatoes
1 1/2 tablespoons Dijon mustard
5 cloves garlic, peeled, crushed and chopped (1 1/2 tablespoons)
1 1/2 tablespoons red-wine vinegar
7 tablespoons extra-virgin olive oil
2 teaspoons salt
3 teaspoons freshly ground pepper
1 1/2 cups water
3/4 pound string beans (preferably haricot verts), tips and strings snapped off
1 yellow pepper
2 very ripe medium-size tomatoes ( 3/4 pounds)
1 1/2 cups sliced red onions
1 cup nicoise or black oil-cured olives
1 pound fresh tuna
1 teaspoon canola oil
About 1 dozen red lettuce leaves
1 cup (loose) basil leaves, shredded into large pieces

Steps:

  • Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
  • Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
  • Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
  • Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
  • Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
  • No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
  • When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
  • To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED SEAFOOD SALAD NIçOISE



Grilled Seafood Salad Niçoise image

Categories     Salad     Leafy Green     Olive     Backyard BBQ     Lunch     Tuna     Scallop     Shrimp     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 16

For the dressing
3 tablespoons red-wine vinegar
1 tablespoon Dijon-styled mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak, cut into 6 pieces
1 large yellow squash, cut into 1/4-inch-thick slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination, trimmed and cut into 2-inch lengths
red-leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or a combination, quartered
1 cup drained Niçoise olives (available at specialty foods shops and some supermarkets)

Steps:

  • Make the dressing:
  • In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  • Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
  • On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.

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