SALAD NIÇOISE
A Gordon Ramsay classic made simple. This salad niçoise is a fresh-tasting summer meal
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Starter, Supper
Time 55m
Number Of Ingredients 16
Steps:
- First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
- Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan of water and cook the eggs until cooked to your liking, about 6 mins for a soft yolk and 7½ mins for a harder yolk.
- Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
- To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.
- To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.
SALADE NIçOISE WITH FRESH TUNA
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
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
GRIDDLED TUNA KINDA NIçOISE SALAD
This is my take on the classic salad niçoise, looks really impressive and takes just 15 minutes.
Provided by Jamie Oliver
Categories Mains Jamie's 15-Minute Meals Tuna Bread Quick fixes
Time 15m
Yield 4
Number Of Ingredients 17
Steps:
- Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer
- START COOKING
- Line the beans up and cut off the stalks, put them into the pan with a pinch of sea salt, then cover with boiling water and the lid.
- Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden.
- Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a splash of water.
- Pour about 40% of the dressing on to a nice serving platter and put aside. Rub 10% into the tuna and season with salt and black pepper.
- Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together.
- Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together.
- Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle.
- Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce. Scatter the dressed beans, olives and tomatoes over the top.
- Tear each tuna steak in half and add to the dressing platter. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.
Nutrition Facts : Calories 491 calories, Fat 20.9 g fat, SaturatedFat 4.5 g saturated fat, Protein 33.8 g protein, Carbohydrate 37.7 g carbohydrate, Sugar 8.5 g sugar, Sodium 2.0 g salt, Fiber 7.2 g fibre
GRILLED TUNA SALADE NIçOISE
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
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.
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.
SEARED TUNA SALAD WITH ASIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
- Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
- Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.
More about "salad nicoise with seared tuna food"
BEST AHI TUNA NICOISE SALAD RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
Reviews 2Category SaladCuisine FrenchTotal Time 14 mins
- Heat 1/2 tablespoon of olive oil in a pan over high heat. Season the tuna steaks to taste with salt and pepper.
- In a small bowl whisk together the dijon mustard, 1 tablespoon of olive oil, lemon juice, red wine vinegar, and thyme. Season to taste with salt and pepper.
NICOISE SALAD (TUNA NIçOISE) - NICOISE SALAD RECIPE ...
From chefdehome.com
Cuisine MediterraneanCategory Salad, Main CourseServings 2-6Total Time 30 mins
- Nicoise Salad Dressing: To prepare Nicoise Salad Dressing. In a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt. Whisk well to emulsify. Mix in chopped capers. Set aside.
- In a bowl, add halved cherry tomatoes with generous pinch of salt, black pepper, and a drizzle of 1 tbsp olive oil. Toss to combine. Set aside.
- Cook Tuna Steaks: Heat a medium skillet with a tbsp olive oil. Season tuna with generous pinch of salt and black pepper. Press with hand to adhere black pepper on tuna surface as much as possible. Place tuna in pan with hot oil. Let cook undisturbed for 1-2 minutes, flip and then cook other side until tuna is cooked from both sides but still pink in middle. Remove from pan and set aside in a plate.
- Assemble and Serve Nicoise Salad: To assemble salad, layer greens on a salad platter. Top with sliced veggies - radish, scallion, cucumber, cherry tomato in layers along with sliced cooked tuna. Spoon dressing on the top. Garnish with fresh chopped parsley. Serve and enjoy!
NICOISE SALAD WITH SEARED TUNA - MK LIBRARY
From mklibrary.com
5/5 (2)Total Time 1 hr 25 minsCategory Salad, SideCalories 747 per serving
- Combine all ingredients in a pourable container. Stir to thoroughly emulsify. Set the dressing for several hours before preparing the salad so the flavors can marry. Can be prepared up to 48 hours in advance.
- Coat the tuna with grapeseed oil and then rub with a spicy tuna rub - one of many varieties found at the grocery store. I used the Tom Douglas Spicy Tokyo Rub product.Heat grill to 600 degrees to properly sear the tuna steak. Sear each of the four sides of the tuna for 2-3 minutes, or even less depending on how rare you prefer your tuna. Remove from heat and let rest for five minutes. Slice into 1/2 thick pieces.
- To assemble the salad, combine the greens, potatoes, green beans, tomatoes, olives, and verts in a large mixing bowl.
SEARED-TUNA NIçOISE SALAD WITH SESAME-MISO ... - FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- Put the eggs in a saucepan with cold water and bring to a boil. Cover and let stand off the heat for 10 minutes. Drain and shake the eggs to crack the shells. Fill the pot with cold water and ice; let cool. Peel the eggs and transfer to a plastic bag. Add the mirin and soy sauce and refrigerate for 30 minutes or overnight.
- Bring a large pot of salted water to a boil and fill a bowl with ice water. Boil the green beans until crisp-tender, 3 minutes. Using a slotted spoon, transfer the beans to the ice water, then drain and pat dry. Add the potatoes to the boiling water and cook until tender, about 12 minutes. Drain and add the potatoes to the ice water to cool slightly. Peel the potatoes and slice 1/3 inch thick.
- Preheat a grill pan. Season the tuna with salt; rub with the sesame oil. Grill the tuna over high heat for 3 minutes, turning once, for medium-rare. Let stand for 5 minutes, then slice the tuna.
- In a mini food processor, combine the miso, vinegar and mayonnaise. Slowly add the vegetable oil and process the dressing until creamy.
SALADE NIçOISE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Tomatoes, tuna or …Place of origin FranceType SaladRegion or state Nice
NICOISE SALAD WITH SESAME SEARED TUNA - HEATHER CHRISTO
From heatherchristo.com
Estimated Reading Time 5 mins
SEARED TUNA NIçOISE SALAD - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
Cuisine FrenchTotal Time 30 minsCategory SaladCalories 511 per serving
- Rub the tuna steaks with oilve oil. Combine the salts and pepper and rub onto both sides of the tuna.
- Whisk together all the ingredients except the olive oil. Add the olive oil in a slow, steady stream while continually whisking. (Alternatively blend in a mini prep food processor until emulsified.)
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
5/5 (8)Servings 4Cuisine FrenchCategory Salad Meal
- Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
SEARED TUNA SALAD NIçOISE - FEED YOUR SOLE
From feed-your-sole.com
Cuisine FrenchTotal Time 35 minsCategory SaladCalories 500 per serving
- Add the egg(s) to a small pan of cold water. Bring to the boil and start to time once the water reaches boiling point. Cook for 5 minutes if you like the yolks very lightly set (as I do, see pictures), or 7 minutes if you prefer firm.
- Once the egg(s) is cooked remove from the pan with a slotted spoon and place in a bowl of cold water. Once it's cooled enough then peel and slice into quarters.
- Make the dressing. Combine the olive oil, mustard, and apple cider vinegar and whisk together well.
SEARED TUNA NIçOISE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 311 per servingServings 4
- Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.
- Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.
- Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.
- Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.
SEARED TUNA SALAD (NICOISE SALAD ... - LAKESIDE TABLE
From lakesidetable.com
5/5 (1)Total Time 28 minsCategory SaladCalories 381 per serving
- Whisk together all the ingredients except for the olive oil in a bowl. Continue whisking while slowly drizzling olive oil to create an emulsion.
- Steam the potatoes and haricot vert until fork tender and boil the eggs. Carefully lower eggs into boiling water and boil for 7-10 minutes. Shock the eggs, potatoes and beans in ice water to stop them from cooking. Peal the eggs and slice.
SEARED TUNA NICOISE SALAD RECIPE | TUNA RECIPES - FULTON ...
From fultonfishmarket.com
- Make the dressing: In a small bowl, whisk garlic, mustard, vinegar, and salt and pepper to taste. Slowly drizzle the olive oil, whisking until the dressing thickens. Store in the refrigerator until ready to use. You can also place all the ingredients in a Mason jar and shake vigorously for 1-2 minutes until well combined and thickened.
- In a medium-large pot, boil the potatoes in salted water until just tender (be sure to stop cooking them before they become fall-apart soft), about 8 minutes. 2 minutes before they’re ready, add the beans. Drain.
- Season the tuna on both sides with salt and pepper. Heat a skillet over medium-high heat, add a little olive oil and sear the tuna, 1 minute on each side. The outside will be lightly brown and inside rare. Remove from the heat, then slice against the grain in half-inch slices.
- Arrange the salad, starting with salad leaves, and layering the rest of the ingredients. Scatter chives over the top and drizzle with the dressing.
NICOISE SALAD WITH FRESH TUNA - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
5/5 (36)Total Time 40 minsCategory Main Course, SaladCalories 422 per serving
CLASSIC NIçOISE SALAD WITH SEARED TUNA - JANEARIELKATZ
From janearielkatz.com
Cuisine FrenchTotal Time 45 minsCategory SaladsCalories 364 per serving
SEARED RARE NIçOISE TUNA LETTUCE CUPS RECIPE
From seriouseats.com
Cuisine FrenchCategory SaladsServings 4Total Time 10 mins
SALAD NICOISE WITH SEARED AHI TUNA | KOSHER RECIPES
From leahcookskosher.com
Kosher Status ParveNumber of servings 4 large saladsMain Ingredient (s) Tuna-Fresh and Canned, Lettuce-Boston BibbPreparation Time 00
SEARED TUNA WITH NIçOISE VEGETABLES AND GARLIC BUTTER RECIPE
From seriouseats.com
5/5 (1)Category Mains, SaladsCuisine FrenchTotal Time 30 mins
SEARED TUNA NICOISE SALAD | FOODTALK
From foodtalkdaily.com
Servings 6-8Total Time 1 hr
CLASSIC NICOISE SALAD WITH SEARED TUNA ~ MACHEESMO
From macheesmo.com
5/5 (1)Category EntreeCuisine FrenchTotal Time 45 mins
TUNA NIÇOISE SALAD RECIPE - TOM KERRIDGE
From tomkerridge.com
Estimated Reading Time 3 mins
SEARED TUNA STEAKS AND NICOISE SALAD - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (1)Total Time 25 minsCategory Healthy Salad RecipesCalories 516 per serving
SALAD NICOISE RECIPE SEARED TUNA | SALAD NICOISE WITH ...
From freekeyworddifficultytool.com
SALAD NICOISE WITH SEARED TUNA – RECIPES NETWORK
From recipenet.org
NICOISE SALAD WITH SEARED TUNA, GREEN BEANS, AND SOFT ...
From sunbasket.com
SALAD NICOISE WITH SEARED TUNA RECIPES | FOOD NETWORK ...
From pinterest.ca
NICOISE SALAD WITH TUNA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SALAD NICOISE WITH SEARED TUNA RECIPE
From crecipe.com
SALAD NICOISE WITH SEARED TUNA - MEDITERRANEAN RECIPES
From fooddiez.com
SALAD NICOISE WITH SEARED TUNA - SHREDDED SPROUT
From shreddedsprout.com
SEARED TUNA STEAK SALAD RECIPE – DOMESTIC SEAFOOD
From domesticseafood.com
SEARED TUNA NICOISE SALAD RECIPES
From tfrecipes.com
7 PROTEIN-PACKED SEAFOOD SALAD RECIPES | CHATELAINE
From chatelaine.com
TUNA STEAK RECIPES EASY - MY FOOD RECIPES
From myfoodrecipes.info
PAN SEARED TUNA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SALAD NICOISE WITH SEARED TUNA RECIPE TYLER FLORENCE FOOD ...
From delipair.com
TUNA SALAD NIçOISE RECIPE - FOOD NEWS
From foodnewsnews.com
TUNA NICOISE SALAD RECIPES
From tfrecipes.com
SALAD NICOISE WITH SEARED TUNA RECIPE - FOOD NEWS
From foodnewsnews.com
SALAD NICOISE WITH SEARED TUNA RECIPE | TYLER FLORENCE ...
From mastercook.com
SALAD NICOISE WITH SEARED TUNA - BUTCHERBOX.CA
From butcherbox.ca
TUNA NICOISE SALAD - MEDITERRANEAN RECIPES
From fooddiez.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