Thursday, April 19, 2012

Tuna Nicoise Salad

Time to reign it in a little.  Those mai tais sure do taste good in Hawaii.  They go down easily and leave a lasting impression.  Here's something light to help offset the effects of an excellent holiday.


The proportions are up to the individual, but here are the ingredients:


Haricot verts, or slender green beans
Baby potatoes
Heirloom tomato
Hardboiled eggs
Butter/Bibb lettuce
Nicoise Olives
Sushi quality Albacore or Ahi tuna


Boil the beans until they are tender, about 4 minutes, and shock in iced water.  Boil the potatoes until tender, about 7 minutes.  Cut each potato in half.
Cut tomato and eggs into wedges.  Wash, dry and roughly tear the butter lettuce into large pieces.
Salt and pepper the tuna.  Heat a large skillet over high heat.  Add a few drops of grape seed old.  Sear the tuna, about 30 seconds a side, depending on how thick the tuna is.  Slice the tuna into 3/8" pieces.


For the dressing:
1/3 Cup extra virgin olive oil
1 1/2 Tbsp champagne vinegar
2 tsp finely minced shallots
2 tsp finely chopped flat leave Italian parsley
1 tsp finely chopped fresh tarragon
1/2 tsp Dijon mustard
1/2 tsp sugar
1/8 tsp kosher salt
freshly ground pepper to taste
Mix all together.  Can be made several hours ahead and refrigerated.  Bring back to room temp before using.


Toss beans, potatoes, tomato, and olives with just enough dressing to coat.  
To serve, lay bib lettuce on the bottom of a plate.  Then top with some tuna slices.  Lay a few egg wedges around.  Drizzle with a bit of the dressing and then lay the beans, etc around the plate.  

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