Niçoise Salad

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  • 1 pound fillet ahi tuna, cut into 1-inch chunks
  • 1/2 pound small new potatoes, halved
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 pound haricots vert
  • Butter, red leaf or oak leaf lettuce to serve (or your favorite lettuce)
  • 1/2 pound cherry tomatoes, halved
  • 1/2 cup Niçoise olives
  • Your favorite prepared balsamic vinaigrette to taste
  • 4 hard cooked eggs, sliced into rounds


Preheat oven to 400°F. Remove tuna from refrigerator to warm on kitchen counter. Cut potatoes into halves or quarters, depending on size. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake until fork tender, about 20 minutes.
Wash haricots verts and toss with 1 tablespoon olive oil and a pinch of salt and pepper. Cook beans with potatoes in oven for last 5 minutes of baking.
While potatoes are baking, sprinkle tuna with salt and pepper. Heat remaining tablespoon oil in a pan over high heat. Cook 1-2 minutes per side, or to desired doneness. Remove from pan and set aside.
Arrange lettuce leaves on a platter. In a large bowl, mix together tuna, potatoes, green beans, tomatoes and olives. Gently toss salad with desired amount of dressing. Arrange on lettuce and garnish with eggs.

Recipe from Central Market Poulsbo - Culinary Resource Center
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