French 20 min

Salade Niçoise

Name: Salade Niçoise
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 tuna steaks (6 oz each) or 2 cans high-quality oil-packed tuna; 1 lb small Yukon Gold potatoes; ½ lb haricots verts, trimmed; 4 large eggs; 2 cups cherry tomatoes, halved; 1 cup Niçoise olives; ½ red onion, thinly sliced; 6 anchovy fillets; 1 tablespoon Dijon mustard; ¼ cup red wine vinegar; ⅔ cup extra virgin olive oil; 1 tablespoon fresh tarragon, chopped; Salt and black pepper to taste

seafoodhealthygluten-free

Ingredientsfor 2

490

Cal

42g

Protein

22g

Carbs

28g

Fat

14 tuna steaks (6 oz each) or 2 cans high-quality oil-packed tuna
21 lb small Yukon Gold potatoes
3½ lb haricots verts, trimmed
44 large eggs
52 cups cherry tomatoes, halved
61 cup Niçoise olives
7½ red onion, thinly sliced
86 anchovy fillets
91 tablespoon Dijon mustard
10¼ cup red wine vinegar
11⅔ cup extra virgin olive oil
121 tablespoon fresh tarragon, chopped
13Salt and black pepper to taste

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Instructions

1
Boil potatoes in salted water until just tender, about 15 minutes. Drain and slice while still warm. Blanch haricots verts in boiling salted water for 3 minutes until bright green and crisp-tender, then shock in ice water. Cook eggs in boiling water for 7 minutes (jammy centers), shock in ice water, peel, and halve.
2
If using fresh tuna, season with salt and pepper. Sear in a very hot, oiled skillet for 1–2 minutes per side until the outside is deeply browned but the center is still pink. Slice thickly.
3
Make the dressing: whisk Dijon with red wine vinegar, then slowly whisk in olive oil until emulsified. Add tarragon, salt, and pepper.
4
Dress the warm potatoes with some of the vinaigrette first. Arrange all components on a large platter or individual plates in separate mounds: potatoes, haricots verts, tomatoes, olives, red onion, eggs, and tuna. Drape anchovy fillets over. Drizzle remaining dressing over the entire salad and serve immediately.