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
WARM TUNA & LENTIL NIçOISE SALAD
The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner
Provided by Esther Clark
Categories Lunch, Supper
Time 10m
Number Of Ingredients 4
Steps:
- Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.
Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
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.
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
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.
More about "warm tuna lentil niçoise salad food"
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (70)Author Anna StockwellServings 6-8Estimated Reading Time 5 mins
- Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
- Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
- Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
- To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
WARM TUNA NIçOISE SALAD - SAVORING ITALY
From savoringitaly.com
Cuisine FrenchCategory Dinner, LunchServings 4Estimated Reading Time 3 mins
- Place all of the ingredients in a jar, seal with a lid, and shake until completely combined. Set aside. You could also put all the ingredients in a food processor (I have a mini one)and combine until smooth; set aside.
- Preheat oven to 425°F (200°C). Line a large rimmed sheet pan with foil or parchment paper; set aside.
WARM TUNA NIçOISE | TESCO REAL FOOD
From realfood.tesco.com
HOT NIçOISE SALAD RECIPE - GWYNETH PALTROW | FOOD & WINE
From foodandwine.com
TUNA NIçOISE IN LETTUCE CUPS | AMERICAN HEART …
From recipes.heart.org
LENTIL NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
TUNA NICOISE SALAD | GORDON RAMSAY'S RECIPES
From chefesrecipes.com
WARM SALMON SALAD NICOISE - THE WOKS OF LIFE
From thewoksoflife.com
TUNA NIÇOISE SALAD RECIPE - TOM KERRIDGE
From tomkerridge.com
TUNA NICOISE SALAD RECIPE - REAL FOOD TRAVELER
From realfoodtraveler.com
LENTIL NIçOISE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SALADE NIçOISE WITH PAN-SEARED TUNA - MYGOURMETCONNECTION
From mygourmetconnection.com
NICOISE SALAD WITH GRILLED TUNA - EVERYDAY GOOD THINKING
From everydaygoodthinking.ca
SEARED TUNA SALAD NIçOISE - FEED YOUR SOLE
From feed-your-sole.com
BEST SALAD NICOISE WITH SEARED TUNA RECIPES - FOOD …
From foodnetwork.ca
EASY NICOISE TUNA SALAD WITH VINAIGRETTE| THE MEDITERRANEAN DISH
From themediterraneandish.com
GRILLED TUNA SALAD NIçOISE RECIPE | MYRECIPES
From myrecipes.com
WARM TUNA & LENTIL NIçOISE SALAD – COOKER APP
From cookerapp.com
GRIDDLED TUNA STEAK NIçOISE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
HOT NIçOISE SALAD RECIPE - DELISH.COM
From delish.com
GRILLED TUNA SALAD NICOISE IS A HEALTHY AND LIGHT SUMMER DISH.
From acadianatable.com
TUNA NIçOISE SALAD - CLOVER LEAF
From cloverleaf.ca
TUNA NIçOISE SALAD PLATTER RECIPE - THE TELEGRAPH
From telegraph.co.uk
SEARED TUNA WITH NIçOISE VEGETABLES AND GARLIC BUTTER RECIPE
From seriouseats.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
NICOISE SALAD WITH TUNA, POTATO AND EGG (FRANCE)
From mediterraneanliving.com
SALAD NIçOISE (FRENCH SALAD RECIPE WITH TUNA)
From thedevilwearssalad.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
SEARED TUNA NIçOISE SALAD - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
TUNA SALAD NICOISE RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
NIçOISE SALAD WITH TUNA | IGA RECIPE | JOSéE DI STASIO
From iga.net
GRIDDLED TUNA STEAK NIçOISE SALAD RECIPE - THE TELEGRAPH
From telegraph.co.uk
WARM TUNA LENTIL NICOISE SALAD - WATCHLIVEACTION
From watchliveaction.blogspot.com
VEGETARIAN NIçOISE SALAD RECIPE | EATINGWELL
From eatingwell.com
TUNA NICOISE SALAD (SALADE NIçOISE) - WHIP & WANDER
From whipandwander.com
BEAUTIFUL TUNA NIçOISE SALAD - CLEAN FOOD CRUSH
From cleanfoodcrush.com
CLASSIC NIçOISE SALAD WITH SEARED TUNA - JANEARIELKATZ
From janearielkatz.com
WARM TUNA & LENTIL NIçOISE SALAD | RECIPE | NICOISE SALAD, BBC …
From pinterest.co.uk
TUNA SALAD NIçOISE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
WARM TUNA & LENTIL NIçOISE SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.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