Salad Nicoise

Niçoise Salad with Grilled Tuna

This falls into the category of No-Fail Recipes you can prepare again and again!

I originally found this recipe in the Williams-Sonoma cookbook, Casual Outdoor Dining. It is a traditional recipe from Nice, on the French Riviera, and it has become a staple in our recipe repertoire.  You cannot go wrong if you have some fresh tuna available. Serve at room temperature. I use the Lemon Vinaigrette from the Ina Garten Family cookbook.

For six people:

1 lb. boiling potatoes

8 whole anchovies packed in olive oil (optional)

¾ tsp salt

1 lb. thin green beans

2 cups mixed lettuces

5 tomatoes, sliced

1 English cucumber, thinly sliced, optional

4 hard-boiled eggs, peeled and thinly sliced

1 lb green beans, steamed until tender

½ cup black Kalamata olives (packed in oil)

1 T capers (optional)

Dressing:

½ cup olive oil

¼ cup red wine vinegar

1 clove garlic, minced

½ tsp sale

½ tsp pepper

1-1/3 lb. tuna fillet about ½ inch thick

¼ tsp salt

¼ tsp pepper

Combine water with potatoes to cover by 2-3 inches. Add ½ tsp salt. Bring to a boil, reduce heat, cook 20 minutes. Drain rinse under cold water.

Prepare the dressing and reserve.  Plate all ingredients before you grill the fish: lettuce, potatoes, tomatoes, eggs, green beans, eggs, olives.

Cut tuna into 6 serving pieces. Sprinkle with salt and pepper. Place on grill… do not overcook. The fish should be a bit pink. Place fish on plate and pour dressing over.