Tuna Nicoise Salad

Recipe Date:
May 1, 2014
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 5 oz tuna filets, 3/4" thick
  • 1/2 tsp dried tarragon
  • 1/4 tsp salt
  • dash black pepper
  • 2 Red potatoes, small
  • 5 ozs Green beans, fresh, cut into 2 " pieces
  • 8 Romaine lettuce leaves
  • 2 plum tomatoes, quartered
  • 2 Hard-boiled eggs, quartered
  • 2 tsps Capers
  • Nicoise olives
  • Lemon Mustard Vinaigrette (ingredients below)
  • 1 tbsp Lemon juice, fresh squeezed
  • 2 tbsps White wine vinegar
  • 1 tbsp Dijon mustard
  • 1 1/2 tsps Lemon zest
  • 1/4 tsp Fresh tarragon, chopped
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 1 Garlic clove, crushed and finely chopped
  • 1/3 cup Olive oil, half light, half extra virgin
Directions

Salad

Using a large skillet, simmer tuna fillets, tarragon, salt, and pepper covered over medium-high heat in 1 inch of water for 8 minutes. Remove tuna to a plate, reserving liquid in skillet, and chill for at least 1 hour before serving.

Bring the water in skillet to a boil and add potatoes and green beans cover with a lid. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature

Assemble salad:

Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange tuna fillets, potatoes, green beans, tomatoes, eggs, olives, and capers on the beds of lettuce. Drizzle with vinaigrette and serve.

Lemon Mustard Vinaigrette

Put all ingredients in a glass jar, seal with a lid, and shake until ingredients are well incorporated. Refrigerate leftovers

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