Tuna Nicoise Salad_DSC7751 (2)

Recipe by Lury Budde @ kitchen Budde

 

Tuna Nicoise Salad is filled with warm crispy potatoes, perfectly cooked tuna, hard boiled eggs, fresh green beans, Nicosie or Kalamata olives and salty little capers over a cold bed of lettuce drizzled with a white balsamic vinaigrette makes this a family favorite.

 

Yield: 4 Servings
Ingredients

  • 1 pound red new potatoes thickly sliced into thirds
  • 1 pound Baby Mixed Salad Greens, Washed and Dried
  • 4 whole Hard Boiled Eggs, Sliced
  • 1 pound garden fresh Tomatoes
  • 1/4 whole Red Onion, Sliced Thin
  • 1 cucumber sliced
  • 1/2 cup Nicoise or Kalamata Olives, Drained

 

White balsamic vinaigrette

 

  • 1/2 teaspoon Dill
  • 1/4 teaspoon fresh chives (freeze dried work well too)
  • 1/3 cup White Balsamic Vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Salt or to taste
  • 1/2 teaspoon Pepper, Fresh Ground
  • 1 cup Extra Virgin Olive Oil

 

Directions
White Balsamic Vinaigrette combine white balsamic vinegar, shallot, 1/2 teaspoon dill, chopped chives, 1/2 teaspoon salt and pepper in a container with a tight-fitting lid. Shake until well combined.

  1. Preheat grill press to 450 degrees.
  2. Parboil the potatoes and green beans until just tender. Drain and set the beans aside. Mix potatoes with 3 tablespoons olive oil until potatoes are toss to coat.
  3. Place potatoes on the grill for 6 to 10 minutes or until scored and golden brown and tender on the inside.
  4. Meanwhile on a large bowl spread lettuce and top with hard-boiled eggs, tomatoes, red onion, olives and green beans.
  5. salt and pepper tuna steaks
  6. Heat a panini or indoor grill (or heavy duty pan like a cast iron skillet until hot over medium-high heat). Add olive oil and place tuna steak cook for about 4 minutes until skin is lightly brown. (if using a skillet flip tuna steaks over and cook an additional 3-4 minutes until tuna is cooked through and releases easily from pan). Be careful not to overcook tuna steaks.
  7. Slice the tuna steak at a diagonal into long strips. Place tuna over a bed of lettuce.
  8.  Drizzle with White Balsamic Vinaigrette.

 

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