TUNA SALAD NICOISE
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
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.
TUNA SALAD NICOISE FOR TWO
This bistro-style Tuna Salad Nicoise for Two is one of the more elegant ways to split a can of tuna and a hard-cooked egg!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 2 servings.
Number Of Ingredients 9
Steps:
- Spoon tuna onto 2 spinach-covered plates; surround with eggs, beans, onions, potatoes and tomatoes.
- Sprinkle with cheese.
- Top with dressing just before serving.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g
MY TUNA SALAD NICOISE
Steps:
- Position a rack in the middle of the oven and preheat to 400 degrees.
- Wrap the beets tightly in a packet of aluminum foil. Set directly on the oven rack and bake until very tender, 1 hour to 1 hour and 15 minutes. Remove from the oven and cool the beets in the foil to room temperature. The beets can be prepared to this point up to 1 day in advance. Refrigerate them in their foil, returning them to room temperature before proceeding. Peel the beets and cut them into eighths.
- On a sheet pan, toss the potatoes with the oil. Season lightly with salt and pepper. Toss the potatoes, stirring them occasionally, until they are tender and well browned, 30 to 40 minutes. Remove from the oven and cool.
- Bring a medium pan of water to a boil. Add the artichokes and 2 teaspoons salt and cook uncovered, stirring occasionally, until tender when pierced with a fork, about 15 minutes. Drain well and cool. Quarter the artichokes vertically.
- Bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Cook until just tender, 2 to 3 minutes after the water returns to a boil. Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool. Drain well.
- Prepare a hot charcoal fire or preheat a gas grill to medium high. When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6-inches above the heat.
- Spread one side of the tuna with half the tapenade. When the fire is hot, lay the fish on the rack, tapenade side down. Cover and grill for 4 minutes. Spread the upper side of the tuna with the remaining tapenade. Turn the fish and grill another 3 to 5 minutes for medium rare, or until done to your liking. Transfer to a cutting board and cool slightly. Remove and discard the skin and cut the tuna into slices that are 2-inches long and about 1/2-inch thick. Season generously with freshly ground pepper.
- In a medium bowl, toss the artichokes with 1 tablespoon of the vinaigrette. In a second bowl, toss the potatoes with 2 tablespoons of the vinaigrette. In a third bowl, toss the beets and red onions with 2 tablespoons of the vinaigrette. In a fourth bowl, toss the tomatoes with 2 tablespoons of the of the vinaigrette. Season each vegetable to taste with salt and pepper and marinate for 30 minutes.
- Mound the mesclun in the center of a large platter. Spoon the marinated artichokes, potatoes, beets, and tomatoes around, not on, the mesclun. Add the hard cooked egg wedges to the platter and drizzle them with a tablespoon or two of vinaigrette. Arrange the tuna slices over the mesclun and drizzle the fish with 3 tablespoons of vinaigrette. Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately. Pass the remaining vinaigrette at the table.
- In a medium bowl whisk together the vingar, mustard, shallot, hot pepper sauce and salt. Continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste and adjust the seasoning. Use within an hour or so of completion.
SALAD NICOISE WITH SEARED TUNA
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.
TUNA NIçOISE SALAD
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
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
GRILLED TUNA SALADE NIçOISE
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
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.
TUNA SALAD FOR TWO
This time, Tuna Salad for Two comes from Sharon Balzer of Phoenix, Arizona. "We have long, hot summers here in the dessert Southwest, so I try to get creative with salads and come up with cool dinners for my husband Roger, and me," explains Sharon. "I've been serving this tasty, refreshing dish for at least 5 years. We think it's simply scrumptious!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- On two salad plates, arrange the first 10 ingredients in order listed. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Pour over salads and serve immediately.
Nutrition Facts :
SALAD NICOISE
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
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
FRESH-TUNA NICOISE SALAD
This is a popular salad at some restaurants, with the tuna usually served pink.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Brush grill lightly with oil. Heat grill to medium-hot. Rub tuna with oil. Sprinkle with salt and pepper. Sear tuna until just pink in center, 3 to 3 1/2 minutes per side. Slice across into 1/4-inch strips.
- Toss tuna, tomatoes, scallions, watercress, capers, olives, and anchovies with vinaigrette. Serve at room temperature.
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- Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
- Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
- Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
- To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
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