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
-
SKINLESS YELLOWFIN TUNA, thawed
0.375 LBQty 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 LbQty 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 bottleQty 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 bottleQty$5.78
Cooking
Instructions
- Boil the potatoes in water and salt until tender. Drain and set aside in a small bowl to cool.
- Cook green beans in water and salt for 2-3 minutes. Drain and transfer to a bowl of ice water.
- Keeping them in separate bowls, cut the potatoes, the green beans (if using fresh), tomatoes and eggs in half. Set aside.
- Remove tuna from package. Pat dry using paper towels. Season with salt and pepper.
- 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.
- 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.
- 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.