Barefoot Contessa Tuna Nicoise Platter Recipes

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ROASTED SALMON NICOISE PLATTER



Roasted Salmon Nicoise Platter image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 18

4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Preheat the oven to 500 degrees F.
  • For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
  • Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
  • Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
  • Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
  • Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
  • For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

ANTIPASTO - HOMEMADE TUNA FISH WITH NICOISE SALAD



Antipasto - Homemade Tuna Fish With Nicoise Salad image

The basics of the Nicoise Salad are from Ina Garten, the Tuna recipe is from Emeril and the potatoes are from recipe #90822. The combination of the recipes is divine! I have changed the recipes a bit to fit our tastes. The homemade tuna really is the star of the show! Pls. note you have to go to recipe #90822 for instructions. Make the full recipe.

Provided by Karens Krazy Kitchen

Categories     One Dish Meal

Time 5h

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 lb fresh tuna fillet
salt and pepper
6 garlic cloves, smashed
2 -3 sprigs fresh oregano
2 -3 sprigs fresh marjoram
1/2 lb green beans, stems removed
1 1/2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
5 eggs, hard-boiled, peeled and cut in half
1 bunch fresh Baby Spinach
1/4 lb olive, pitted
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
2 lemons, juice and zest of
4 garlic cloves, minced
salt and pepper
1/2 cup olive oil, from the baked tuna

Steps:

  • Preheat the oven to 200 degrees F.
  • Place the tuna in a covered baking dish that is just large enough to hold it in one layer.
  • Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram.
  • Add enough olive oil to completely cover the tuna.
  • Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.
  • Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe).
  • For the Vinaigrette:.
  • Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified.
  • For the Salad Ingredients:.
  • Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside.
  • Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side.
  • Enjoy!

Nutrition Facts : Calories 380.9, Fat 25.4, SaturatedFat 4.3, Cholesterol 210.3, Sodium 314.7, Carbohydrate 13.8, Fiber 4.7, Sugar 4.5, Protein 26.8

GRILLED TUNA NICOISE PLATTER



Grilled Tuna Nicoise Platter image

Courtesy of "The Barefoot Contessa Cookbook," copyright 1999. I usually make this when my close friends come to spend the afternoon, and we either play cards or scrabble. I must say that I have tweaked it here and there adjusting it to our personal preferences. This recipe reminds me of Ina Garten, because it is simple, elegant, done with class and in excellent taste.

Provided by Manami

Categories     Tuna

Time 2h20m

Yield 1 large platter, 8 serving(s)

Number Of Ingredients 30

8 (1/2 lb) tuna steaks, 1-inch thick (about 4 lbs)
olive oil
kosher salt
fresh ground black pepper
3/4 lb French haricots vert, stems removed and blanched (french string beans)
2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 lb good black nicoise olive, pitted
1 bunch watercress or 1 bunch arugula
1 (2 ounce) can anchovies (I use King Oscars Flat Fillets packed in good olive oil - 10-12 anchovies)
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 teaspoons olive oil
1 lb small white potatoes
1 lb small red potato
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
10 tablespoons olive oil
1/2 cup minced scallion (white & green parts)
3 teaspoons garlic powder (optional)
2 teaspoons capers, well drained (optional)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 teaspoons italian seasoning or 2 tablespoons julienned fresh basil leaves

Steps:

  • MAKE THE FRENCH POTATO SALAD:.
  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through.
  • Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes.
  • AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl.
  • Toss gently with the wine and chicken stock.
  • Allow the liquids to soak into the warm potatoes before proceeding.
  • MAKE THE VINAIGRETTE:.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
  • Add vinaigrette to potatoes.
  • Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
  • Serve warm or at room temperature.
  • GRILL THE TUNA AND PREPARE THE PLATTER:.
  • To grill the tuna, get a charcoal or stovetop cast iron grill very hot.
  • Brush the fish with olive oil, and sprinkle with salt and pepper.
  • Grill each side for only 1-1/2 to 2 minutes.
  • The center should be raw, like sushi, or the tuna will be tough and dry.
  • Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
  • MAKE THE VINAIGRETTE:.
  • Combine the vinegar, mustard, salt, and pepper.
  • Slowly whisk in the olive oil to make an emulsion.
  • Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
  • Bon Appetit!

Nutrition Facts : Calories 747.2, Fat 40.1, SaturatedFat 7.9, Cholesterol 304.4, Sodium 988.5, Carbohydrate 28.9, Fiber 5.6, Sugar 5.3, Protein 65.7

TUNA NICOISE



Tuna Nicoise image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 13

4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight
2 tablespoons olive oil
8 sprigs fresh thyme or 1/2 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped green onions or scallions
1 tablespoon finely chopped stuffed olives
1 tablespoon finely chopped capers
2 tablespoons balsamic vinegar
Freshly ground pepper to taste
1 teaspoon finely chopped anchovy fillets or anchovy paste
1/3 cup olive oil
2 tablespoons finely chopped parsley

Steps:

  • Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
  • Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
  • As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
  • When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED TUNA SALADE NIçOISE



Grilled Tuna Salade Niçoise image

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

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

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.

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