Tuna Nicoise Recipe
Ingredients
2 medium potatoes cut in eighths
2 cups green beans, cut in 1-inch pieces
1/4 cup lemon juice
2 tablespoons balsamic vinegar
2 tablespoons water
3/4 teaspoon prepared mustard, spicy or dijon
1 tablespoon honey
2 teaspoons dried parsley flakes
1/8 teaspoon white pepper (optional)
6-8 canned artichoke hearts rinsed and drained (14-ounce can)
small head of boston or red leaf lettuce washed
1 can (6 1/2 ounces) chunk light tuna, packed in water, drained
1 tomato, cut in wedges
4 thin red onion slices, cut in half
Directions
Place potatoes in vegetable steamer and steam 15 minutes.
Add green beans and steam 10 minutes longer, until potatoes and beans are just tender.
Remove from steamer immediately. If desired, place potatoes and beans in refrigerator or freezer for fast cooling.
Prepare dressing in blender or food processor by pureeing together lemon juice, balsamic vinegar, water, mus-tard, honey, parsley, white pepper and 2 of the artichokes.
Line large serving bowl with large lettuce leaves, tear remaining lettuce into smaller pieces and place in bowl.
On top of lettuce add tuna separated into chunks, potatoes, green beans, tomato, onion and remaining artichoke hearts cut into quarters.
Pour dressing over all and mix gently but thoroughly.
Add green beans and steam 10 minutes longer, until potatoes and beans are just tender.
Remove from steamer immediately. If desired, place potatoes and beans in refrigerator or freezer for fast cooling.
Prepare dressing in blender or food processor by pureeing together lemon juice, balsamic vinegar, water, mus-tard, honey, parsley, white pepper and 2 of the artichokes.
Line large serving bowl with large lettuce leaves, tear remaining lettuce into smaller pieces and place in bowl.
On top of lettuce add tuna separated into chunks, potatoes, green beans, tomato, onion and remaining artichoke hearts cut into quarters.
Pour dressing over all and mix gently but thoroughly.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
