WARM TUNA & LENTIL NIçOISE SALAD
The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner
Provided by Esther Clark
Categories Lunch, Supper
Time 10m
Number Of Ingredients 4
Steps:
- Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.
Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
SALADE NIçOISE WITH FRESH TUNA
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
- Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
- Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
- Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
- Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
- No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
- When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
- To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams
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.
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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TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (67)Estimated Reading Time 5 minsServings 6-8
- 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.
WARM TUNA NIçOISE SALAD - SAVORING ITALY
From savoringitaly.com
Cuisine FrenchCategory Dinner, LunchServings 4Estimated Reading Time 8 mins
- Place all of the ingredients in a jar, seal with a lid, and shake until completely combined. Set aside. You could also put all the ingredients in a food processor (I have a mini one)and combine until smooth; set aside.
- Preheat oven to 425°F (200°C). Line a large rimmed sheet pan with foil or parchment paper; set aside.
WARM TUNA SALAD NIçOISE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Tuna Steak RecipesCalories 446 per servingTotal Time 40 mins
- Place potatoes in a steamer basket over boiling water. Cover and steam until tender, 10 to 15 minutes. Transfer to a serving bowl, reserving steaming water. Add 1 tablespoon vinegar and 1 tablespoon oil and toss gently. Season with salt and pepper and set aside. Place green beans in the steamer basket, cover and steam until tender, 5 to 6 minutes. Remove from the steamer and set aside.
- Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat. Add tuna and saute until the flesh is opaque, 3 to 5 minutes. Spoon tuna over potato mixture. Add the remaining 1 1/2 teaspoons oil to the pan. Add garlic and anchovies and cook, stirring, for 30 seconds. Add remaining 3 tablespoons vinegar and broth. Bring to a boil, stirring, and boil for 1 to 2 minutes. Stir in mustard. Spoon over the potato mixture. Add green beans, red peppers, capers and lemon juice and toss gently. Taste and adjust seasonings.
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