salad niçoise with seared tuna
(1)
No Image
Salad Niçoise is an elegant dish of French origin. It can be tossed or composed (in which ingredients are arranged or layered in a pattern), and both make an equally impressive presentation. This version is based on Jacques Pepin's recipe but with significant changes in seasonings. But also, this version eliminates extra steps of blanching or peeling some of the vegetables. The salad already takes a lot of time to make anyway, so time-saving cuts were incorporated where possible (which not only reduces effort but also helps to retain the taste and nutritional value of the fresh vegetables).
(1)
yield
6 serving(s)
prep time
55 Min
cook time
5 Min
method
Saute
Ingredients For salad niçoise with seared tuna
- SALAD
-
3/4 lbbaby red potatoes
-
water (for boiling vegetables)
-
3/4 lbfresh green beans, tips timmed off
-
1 mdyellow bell pepper (or orange bell pepper)
-
2 mdtomatoes
-
1red onion, peeled
-
1 cupnicoise olives or oil-cured black olives
-
1 lbfresh tuna
-
1 tspcanola oil
-
1/2 tspsalt
-
1 tspblack pepper
-
1 dozenwhole lettuce leaves, hard stems trimmed
-
1/4 cupfresh basil leaves, roughly chopped
- DRESSING
-
1 1/2 Tbspdijon mustard
-
5 clovegarlic, chopped (to produce about 1 1/2 tablespoons)
-
1 1/2 Tbspred wine vinegar
-
7 Tbspolive oil
-
1/2 tspsalt
-
1 tspblack pepper
How To Make salad niçoise with seared tuna
-
1For the dressing, whisk together the mustard, garlic, vinegar, oil, salt and pepper; set aside.
-
2Place potatoes into a large saucepan and add enough water to cover potatoes. Bring water to a boil over high heat. Cover pan, reduce heat to low, and boil gently for 25 minutes or until potatoes are tender but still somewhat firm (so they don't "mash" or crumble easily when tossed), Drain water, and set potatoes aside until cool enough to handle.
-
3Once cooled, cut potatoes into 1/2-inch slices, and toss with the dressing.
-
4Bring 1 1/2 cups water to a boil in a saucepan. Add beans, cover pan, and bring back to a brisk boil, and boil for 2 to 3 minutes, just until tender but still slightly firm. Drain water and run beans under cool running water to stop cooking and to preserve the deep green color of the beans. Cut beans in half.
-
5Slice the yellow pepper into half, remove seeds, then cut each half into paper-thin julienned strips (should be about 1 1/2 cups).
-
6Cut tomatoes in half, then cut each half into 1/2-inch thick slices. Cut onion in half, then cut each half into thin half-rings. To this point, the steps above can be done in advance and stored in refrigerator until ready to assemble the salad.
-
7No more than 1 hour prior to serving the salad, add potatoes, beans, yellow pepper, onion slices, tomatoes and black olives to a large salad bowl. Toss well.
-
8Just prior to serving, heat a heavy-duty (or cast-iron) skillet for 2 minutes or until very hot. Roll tuna in the canola oil, then season with salt and pepper. Place tuna in hot skillet and sear over high heat for about 2 minutes. Turn tuna and sear other side for 2 minutes more or until outside is lightly browned but still pink inside. Cut tuna into 1/2-inch thick slices.
-
9To serve, line a large platter with the lettuce leaves. Arrange the Salad Nicoise over the lettuce leaves. Arrange tuna slices over the salad. Garnish with chopped basil, and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT