Nicoise Salad with Grilled Tuna Recipe
Ingredients
| Red potatoes | 1 Pound | |
| Salt | 3/4 Teaspoon | |
| Green beans | 1 Pound | |
| Whole anchovies packed in salt - 8 or 16 anchovy fillets in olive oil | ||
| Lettuces | 2 Cup (16 tbs), mixed | |
| Tomatoes | 5 | |
| Cucumber | 1 | |
| Hard-boiled eggs - 4, peeled and thinly sliced | ||
| Extra-virgin olive oil - 1/2 cup (4 fl oz/125 ml) | ||
| Red wine vinegar | 1/4 Cup (16 tbs) (FOR THE DRESSING) | |
| Garlic | 1 Clove (5gm), minced (FOR THE DRESSING) | |
| Salt | 1/2 Teaspoon (FOR THE DRESSING) | |
| Ground pepper | 1/2 Teaspoon (FOR THE DRESSING) | |
| Fillet | 1 1/3 Pound (FOR THE TUNA) | |
| Salt | 1/4 Teaspoon (FOR THE TUNA) | |
| Ground pepper | 1/4 Teaspoon (FOR THE TUNA) | |
| Mediterranean-style oil-packed black olives - 1/2 cup (2 1/2 oz/75 g) | ||
| Capers | 1 Tablespoon (FOR THE TUNA) | |
Directions
MAKING
1.In a saucepan, mix together potatoes , water to cover by 2-3 inches and 1/2 teaspoon salt.
2. Bring water to a boil, and cook for 20 minutes over medium-low heat.
3.Drain and wash in cold running water.
4.Peel and cut into 1/2-inch (12-mm) cubes. Keep aside.
5.Bring a saucepan 3/4 filled with water to boil.
6.Add in 1/4 teaspoon salt and green beans.
7.Cook beans for 5 to 7 minutes until tender.
8.Drain and wash with cold water until cool. Drain and keep aside.
9.Light the fire in the grill.
10.Rinse and pat dry slated anchovies.
11.Cut lengthwise to pull away the bone.
12.Throw away the backbone, head, and tail.
13. For oil-packed anchovies, jsut drain well.
14. Now cut tuna into 6 pieces.
15.Rub both sides with salt and pepper.
16.When the coals are hot, place tuna on grill rack.
17.Alternatively, preheat a broiler (griller) and broil tuna under the broiler about 6 inches from heat source.
18.Cook for 2 to 3 minutes on each side ,turning once. 2-3 minutes on each side for rare done and 6 minutes for well done.
FINALIZING
19.Take out serving platters and place the lettuce on it.
20.Add in potatoes, green beans, tomatoes, cucumber, and eggs a separate mounds on the lettuces.
21. Place the anchovy fillets on top.
22.Make a dressing , in a small bowl mix together olive oil, vinegar, garlic, salt, and pepper.
23.Pour dressing over salad.
SERVING
24.On serving platter place the tuna and garnish with olives.
25. Serve immediately.
1.In a saucepan, mix together potatoes , water to cover by 2-3 inches and 1/2 teaspoon salt.
2. Bring water to a boil, and cook for 20 minutes over medium-low heat.
3.Drain and wash in cold running water.
4.Peel and cut into 1/2-inch (12-mm) cubes. Keep aside.
5.Bring a saucepan 3/4 filled with water to boil.
6.Add in 1/4 teaspoon salt and green beans.
7.Cook beans for 5 to 7 minutes until tender.
8.Drain and wash with cold water until cool. Drain and keep aside.
9.Light the fire in the grill.
10.Rinse and pat dry slated anchovies.
11.Cut lengthwise to pull away the bone.
12.Throw away the backbone, head, and tail.
13. For oil-packed anchovies, jsut drain well.
14. Now cut tuna into 6 pieces.
15.Rub both sides with salt and pepper.
16.When the coals are hot, place tuna on grill rack.
17.Alternatively, preheat a broiler (griller) and broil tuna under the broiler about 6 inches from heat source.
18.Cook for 2 to 3 minutes on each side ,turning once. 2-3 minutes on each side for rare done and 6 minutes for well done.
FINALIZING
19.Take out serving platters and place the lettuce on it.
20.Add in potatoes, green beans, tomatoes, cucumber, and eggs a separate mounds on the lettuces.
21. Place the anchovy fillets on top.
22.Make a dressing , in a small bowl mix together olive oil, vinegar, garlic, salt, and pepper.
23.Pour dressing over salad.
SERVING
24.On serving platter place the tuna and garnish with olives.
25. Serve immediately.
Chef
