Salade Nicoise

By The Canadian Living Test Kitchen

33 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
cal	0 serving:0serving: cal
pro	36 g36g pro
total fat	35 g35g total fat
sat. fat	6 g6g sat. fat
carb	30 g30g carb
fibre	5 g5g fibre
chol	189 mg189mg chol
sodium	947 mg947mg sodium
% RDI:	-
calcium	88 calcium
iron	2929 iron
vit A	8181 vit A
vit C	5050 vit C
folate	2626 folate

This composed whole meal salad is a classic from the city of Nice in the south of France. In this version, the tuna is grilled rare for a fresh update. However, you can use 3 cans (each 6 oz/170 g) solid white tuna instead. You can prepare all the cooked ingredients and dressing and hold, covered and refrigerated, for up to 1 hour.

Ingredients

5 5unpeeled new red potatonew red potatoes, 1-1/2 lb (750 g)
1 lb green beans , trimmed1 1lb lbgreen beangreen beans, trimmed
5 plum tomatoes 5 5plum tomatoplum tomatoes
1/2 small red onion 1/2 1/2small red onionred onions
4 hard-cooked eggs 4 4hard-cooked eggeggs
1-1/2 lb fresh tuna fillets 1-1/2 1-1/2lb lbfresh tuna filletfresh tuna fillets
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1/3 cup nicoise olives 1/3 1/3cup cupnicoise olives or black olives
Dressing:
1/4 cup red wine vinegar 1/4 1/4cup cupred wine vinegar
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tsp anchovy paste 2 2tsp tspanchovy paste
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup extra-virgin olive oil 1/2 1/2cup cupextra-virgin olive oil

Preparation

Dressing: In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper; gradually whisk in oil until blended. Set aside.

In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into quarters.

In same pan, cook green beans until tender-crisp, 5 to 7 minutes. Drain and cool in cold water; drain well.

Cut each tomato into 6 wedges. Slice red onion. Peel off eggshells; cut eggs into quarters.

Brush both sides of tuna with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until firm and pink outside yet still rare inside, 6 to 8 minutes. Cut into 1/4-inch (5 mm) thick slices.

Attractively arrange tuna on platter along with potatoes, beans, tomatoes, onion, eggs and olives; drizzle with dressing.