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Recipe:Oil-Poached Tuna Niçoise Salad

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

This salad rivals any you'll find in its native France, with a delicate yellowfin tuna poached in olive oil and accompanied by tender potatoes and fresh greenbeans. Serves 2 - .

Ingredients

Serving Size
  • SKINLESS YELLOWFIN TUNA, thawed

    0.375 LB
    Qty 2 Fillets
    $3.37
  • Light Olive Oil

    Qty 2 Cups
  • Garlic Cloves, crushed

    Qty 2 Cloves
  • Baby New Potatoes

    Qty 1 1/4 Cup
  • ORGANIC GREEN BEANS - CASCADIAN FARMS

    1 Lb
    Qty 3/4 Cup
    $2.03
  • Large Cooked Eggs, semi-hard boiled

    Qty 2
  • Cherry Tomatoes, washed

    Qty 3/4 Cup
  • Niçoise or Black Picholine Olives

    Qty 1/2 Cup
  • Butter Lettuce, washed

    Qty 3/4 Cup
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Dressing:

  • Lemon Juice

    Qty 2 Tbsp.
  • Garlic Clove, minced

    Qty 1 Clove
  • Sugar

    Qty ½ tsp.
  • Shallots, minced

    Qty 2
  • Dijon Mustard

    Qty 1 Tbsp.
  • Extra Virgin Olive Oil

    Qty 1/3 Cup
  • Freshly Ground Black Peppercorns, to taste

    1 bottle
    Qty
    $5.78

Cooking
Instructions

  1. Boil the potatoes in water and salt until tender. Drain and set aside in a small bowl to cool.
  2. Cook green beans in water and salt for 2-3 minutes. Drain and transfer to a bowl of ice water.
  3. Keeping them in separate bowls, cut the potatoes, the green beans (if using fresh), tomatoes and eggs in half. Set aside.
  4. Remove tuna from package. Pat dry using paper towels. Season with salt and pepper.
  5. Pour olive oil into medium sauce pan over medium-low heat. Bring oil to a low simmer, add garlic and tuna. (Small bubbles will appear when tuna is added). Cook for 3-4 minutes per side.* Transfer tuna steaks into a bowl to cool. Once cooled, break into pieces, drizzle some poaching oil over the tuna and set aside.
  6. Prepare the dressing. Place shallots in a bowl. Add lemon juice, garlic, sugar, Dijon mustard and mix. Using a whisk, add olive oil in a stream. Season with salt and pepper.
  7. Divide the lettuce among plates, arrange potatoes, green beans, olives, tuna and tomatoes in small piles on lettuce. Place eggs in the center and drizzle with salad dressing.
    *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.

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