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Grilled Tuna Salade Niçoise

Recipe Date:
September 2, 2016
Serving Size:
6
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 3/4 lb Green beans (preferably Haricots Verts), trimmed
  • 1 1/2 lbs Small potatoes (preferably Yukon Gold)
  • 1 1/2 lbs Tuna steaks (1 inch thick)
  • Vegetable oil for brushing
  • 1/4 cup Capers, drained
  • 3/4 lb Boston lettuce (2 heads) leaves separated and large leaves torn into bite size pieces
  • 1 Small package (1 pint) cherry or grape tomatoes
  • 2/3 cup Niçoise or other small brine-cured black olives
  • 4 Hard-boiled eggs, quartered
  • 1 tbsp Fresh parsley and/or basil, chopped
  • 1/4 cup Red-wine vinegar
  • 2 1/2 tbsps Shallot, minced
  • 2 tsps Dijon mustard
  • 1 Garlic clove
  • 1/2 tsp Anchovy paste
  • 1 cup Olive oil
  • 1 1/2 tsps Fresh thyme
  • 1 1/2 tsps Fresh basil
Directions

Pairing Notes: This salad has so many great flavors that compliment the Riesling and bring out the citrus and honey notes.

Serena's Tips: I do a portion of the prep the day before - make the dressing and cook the potatoes and green beans. With the salad dressing, I use less oil then the recipe calls for and reduce the fresh herbs but that is a matter of personal taste. 

Recipe Link

Recipe courtesy of Epicurious Gourmet July 2003

Photo courtesy of Epicurious