Nicoise Salad with Seared Ahi Tuna
"The Nicoise Salad as a classic French salad, originating from the city of Nice. Served as a composed salad, or mise en place, this is the perfect opportunity to put your plating skills to the test and present your companions with a beautiful salad. Typically made with green beans, hard boiled eggs, potatoes, capers, and canned tuna, this variation of Nicoise Salad features fresh, sustainably sourced Ahi tuna, seared and grilled. It is topped with a dijon mustard vinaigrette. "
NotesFor the full recipe, visit MK Library
Serves4 people
Preparation Time1 hr 15 min
Cooking Time25 min
Cooking MethodGrilling
Ingredients
- 1 (1-pound) Red new potatoes, Medium size, scrubbed and sliced
- 4 Eggs Large, hard boiled
- 1 pound Haricots verts Also known as thin French green beans, stems trimmed
- 2 pound Tuna Fresh, sushi quality Ahi
- 1 pint Cherry tomatoes halved
- 1 cup Nicoise olives Pitted
- 1 bunch Frisée Substitute: Arugula
- Sea salt To taste
- Black pepper Freshly ground, to taste
- 2 tablespoon Extra virgin olive oil
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Hard-boil the eggs, peel, and refrigerate until salad assembly.
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Slice the red potatoes into 1/4 inch pieces and cook 4 to 5 minutes or until cooked through in a 4-6 quart pot. Don't overcook or the potatoes will fall apart. Strain, rinse with cold water, and sprinkle apple cider vinegar on them. Cover and store in the refrigerator.
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For the green beans, cut off the ends, cut to size, and boil in salted water for 3-5 minutes or done to taste, closer to al dente. Strain and store in the fridge.