Nicoise Tuna Pockets Recipes

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TUNA SALAD NICOISE



Tuna Salad Nicoise image

This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 8

1 1/2 pounds small red new potatoes, quartered
2 tablespoons olive oil
coarse salt and ground pepper
2 pints grape tomatoes
2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
1/4 cup Lemon Vinaigrette
2 cans (6 ounces each) tuna in olive oil, drained
1/2 cup pitted Kalamata olives

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
  • In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

BIBLOS GRILLED TUNA NICOISE



Biblos Grilled Tuna Nicoise image

Provided by Sandra Lee

Categories     main-dish

Time 3h43m

Yield 4 servings

Number Of Ingredients 10

4 tuna steaks
1/4 cup olive tapenade
1 teaspoon crushed garlic (recommended: Christopher Ranch)
1 tablespoon capers, drained
1/2 cups Italian dressing (recommended: Newman's Own)
4 cups mixed salad greens (recommended: Fresh Express)
2 hard-boiled eggs, quartered
1 cup frozen French cut green beans, thawed
2 tomatoes, quartered
1 (15-ounce) can sliced potatoes

Steps:

  • Cut a pocket into the side of the tuna steaks; set aside.
  • In a bowl, combine olive tapenade, garlic, and capers. Stuff tuna steaks with olive mixture and secure opening with toothpicks. Place stuffed tuna steaks in a large resealable plastic bag with the salad dressing. Squeeze out air and seal bag. Place in second bag to prevent any leaking. Marinate in refrigerator 1 to 3 hours.
  • Remove tuna from marinade and let come to room temperature, about 20 minutes. Discard marinade.
  • Heat an oiled grill pan over medium-high heat. Place tuna in grill pan and cook 3 to 4 minutes per side or until done. Be careful not to cook past medium or tuna will dry out quickly. Remove from grill pan and set aside.
  • Place salad mix onto a large serving platter. Garnish with slices of boiled egg, green beans, tomato wedges, and sliced potatoes. Remove toothpicks from tuna and place on top of greens.

SALAD NICOISE WITH SEARED TUNA



Salad Nicoise with Seared Tuna image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 19

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2

Steps:

  • To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
  • Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
  • Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
  • To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

SALAD NICOISE



Salad Nicoise image

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Provided by Bob Cody

Categories     Salad     Seafood Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  • In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g

TUNA NIçOISE SALAD



Tuna Niçoise salad image

This colourful tuna Niçoise salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna.

Provided by Good Food team

Time 30m

Number Of Ingredients 9

450g waxy potatoes , unpeeled and thickly sliced
2 tbsp plus 2 tsp olive oil
4 eggs
1 tbsp red wine vinegar
2 tbsp caper , rinsed
50g SunBlush or sundried tomato in oil, finely chopped
½ red onion , thinly sliced
100g baby spinach
2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
  • Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
  • In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 1.35 milligram of sodium

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

TUNA NIçOISE CANAPES (NICOISE)



Tuna Niçoise Canapes (Nicoise) image

These great little canapes can be eaten for a light lunch or snack and are also nice enough to be served as am impressive hors d'oeuvres. Read through the recipe before making as there are a few hours of marinating time (combined) in a couple of the steps. The canapes can be refrigerated for up to 8 hours before serving.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 40m

Yield 2 Dozen Canapes

Number Of Ingredients 10

1/2 lb sushi-grade tuna steak, 1 inch thick
3 tablespoons soy sauce
1 tablespoon tapenade (black olive paste)
1/4 cup olive oil
6 nicoise olives, pitted and coarsely chopped
3 tablespoons drained capers
1/4 cup mayonnaise
1 lb small unpeeled red potatoes
24 French haricots vert or 24 thin green beans
2 small plum tomatoes, seeded and cut into 1/4-inch dice

Steps:

  • Slice the tuna into 1/2 -inch-thick strips going against the grain. Cut each strip into one inch strips - you should have 24 pieces of tuna.
  • Combine soy sauce and olive paste in a medium mixing bowl. Add the tuna pieces and softly toss to coat. Cover and place in refrigerator to marinate for at least 1 hour or up to 3 hours.
  • In a large thick skillet heat the olive oil. Remove tuna from marinade and pat dry with paper towels. Add 12 of the pieces to the skillet. Sear over high heat until well browned, turning once, about 15 seconds per side. Place cooked tuna on paper towels to drain. Repeat with remaining tuna pieces. Cool to room temperature, cover and refrigerate for at least 2 hours or up to 1 day.
  • Make a chunky olive paste by chopping the olives with 1 tablespoon of the capers. Transfer to a small bowl and mix with mayonnaise.
  • Slice the potatoes into 1/4 inch circles until you have 24 rounds. Put the slices in a bowl of ice water and let sit for 5 minutes. Drain, place in saucepan and bring to a boil over high heat. Lower the heat and boil until tender, 7 to 10 minutes. Remove potatoes from the pot with a slotted spoon and place on a paper towel to drain.
  • Bring the water back to a boil and add the haricots verts or thin green beans. Boil over moderately high heat until tender, about 1 minute. Drain, rinse with cold water and place on paper towels to drain. Cut 1 inch from both tips of each bean and reserve for the garnish.
  • Spoon 1/2 teaspoon of the olive mayonnaise mixture on each potato slice. Set a piece of tuna on top of the slice and garnish with 1/2 teaspoon of the diced tomatoes, a few capers and 2 haricot vert tips.

Nutrition Facts : Calories 745.9, Fat 44.4, SaturatedFat 6.9, Cholesterol 50.7, Sodium 2280, Carbohydrate 53.2, Fiber 7.9, Sugar 7.2, Protein 36

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