SALAD NICOISE WITH SEARED TUNA
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.
TUNA NIçOISE SALAD
This colourful tuna Niçoise salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna.
Provided by Good Food team
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
- Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
- In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.
Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 1.35 milligram of sodium
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
NIçOISE TUNA SALAD WRAP
There's still time for a summer picnic. So pack a basket and prepare some simple sandwiches like this tuna wrap. The fish packs the right amount of protein, and subbing dressing for mayo eliminates unnecessary fat.
Provided by Huskergirl
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently break apart tuna in a bowl. Mix in salad dressing, tomatoes and olives.
- Put 1/4 of the tuna mixture, 1/4 of the greens and 1/4 of the egg slices on each tortilla.
- Tightly fold first third of tortilla over mixture; fold in ends; continue to roll over tightly. Slice each wrap in half.
- Place toothpick into each section, or place seam side down, to prevent unwrapping. Serve each wrap with 5 chips.
Nutrition Facts : Calories 375.1, Fat 16.6, SaturatedFat 3.8, Cholesterol 303, Sodium 869.1, Carbohydrate 30, Fiber 1.1, Sugar 2.2, Protein 25.5
NIçOISE TUNA SALAD WRAP
Steps:
- Gently break apart tuna in a bowl. Add salad dressing, tomatoes and olives. Put 1/4 tuna mixture, 1/4 greens and 1/4 of egg slices on each tortilla. Tightly fold first third of tortilla over mixture, fold in ends and continue to roll over tightly. Slice in half and serve. Place toothpick into each section or place seam-side down to prevent unwrapping. Serve each wrap with 5 chips.
More about "niçoise tuna salad wrap food"
TUNA WRAPS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 2Total Time 25 minsCategory Dinner, LunchCalories 379 per serving
TUNA NIçOISE WRAPS | RICARDO
From ricardocuisine.com
5/5 (1)Total Time 20 minsCategory Main Dishes
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
TUNA NIçOISE WRAP RECIPE - BBC FOOD
From bbc.co.uk
Servings 2Category Light Meals & Snacks
REPLACE MAYO WITH BRINE FOR A BETTER TUNA SALAD - LIFEHACKER
From lifehacker.com
NIçOISE SALAD WRAP - FLATOUTBREAD
From recipes.flatoutbread.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
TUNA NIçOISE SALAD - INQUIRING CHEF
From inquiringchef.com
TUNA NIçOISE SALAD - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
NICOISE SALAD WRAPS - GOOD CHEAP EATS
From goodcheapeats.com
NIçOISE SALAD WRAPS | GIANT FOOD
From recipecenter.giantfood.com
TUNA NICOISE SALAD WRAP | FOOD & HOME MAGAZINE
From foodandhome.co.za
NIçOISE TUNA SALAD WRAP RECIPE | SELF
From self.com
TUNA SALAD NIçOISE WRAPS | RECIPES | WW USA
From weightwatchers.com
TUNA NIçOISE WRAPS - ALIVE MAGAZINE
From alive.com
NIçOISE SALAD WRAPS | SAVORY
From savoryonline.com
REPLACE MAYONNAISE WITH BRINE FOR A BETTER TUNA SALAD
From lifehacker.com.au
SEASONALRECIPES ON TWITTER: "TUNA NIçOISE SALAD WITH GARLIC AND …
From twitter.com
NIçOISE SALAD (FRENCH SALAD WITH TUNA) - THE MEDITERRANEAN DISH
From themediterraneandish.com
TUNA NIçOISE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RANKING THE MOST POPULAR SALAD CHAINS IN LOS ... - LOS ANGELES TIMES
From latimes.com
NICOISE SALAD WRAP - PREVENTION
From prevention.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love