Lunch

By Sara Mae Danish | March 20, 2013

There are several interpretations of the ever-popular nicoise salad, but it would not be a true nicoise without tuna, hard-boiled eggs, olives, and green beans. I beefed up the proteins and carbs to add substance, which allow this nicoise to be served as a main course for a light lunch or dinner.

Deconstructed Salade Nicoise Recipe

Servings: 3-4
Calories: 450 per serving
Prep Time: 25 minutes
Total Time: 25 minutes

Ingredients

  • 1 pound sushi quality tuna
  • 1 tbsp black pepper, freshly cracked
  • 1/2 tsp kosher salt
  • 1/4 pound haircot verts
  • 1 pint baby tomatoes
  • 2 potatoes , thinly sliced
  • 1 can cannellini beans
  • 3 eggs
  • 2 cups mache
  • 2-3 tbsp black olives
  • 1 tbsp black pepper, freshly cracked
  • ½ tbsp salt
Salad Dressing
  • 1 garlic clove , minced
  • 1 tsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 1/2 lemon , juiced
  • 1 tsp Dijon mustard
  • 1/2 cup extra-virgin olive oil

Directions

1. Cut the potatoes into 1/2 inch thick slices and boil in salted water (you can boil your eggs with the potato to save time). When the potatoes are soft enough so that
they’re easily pierced with a knife, remove them with a slotted spoon and place them on a baking tray. Drizzle the potatoes with some extra virgin olive oil and broil on high for about 5 minutes or until they've browned. Reserve.

2. Keep cooking the egg until it's hardboiled (about 15 min). Remove the egg, peel and slice on a ½-inch bias and reserve.

3. Blanch the haricot vertes in boiling salted water and cook for three minutes or until just tender. Drain and reserve.

4. Place the tomatoes on a baking tray lined with tinfoil and broil on high for 5-10 minutes or until they brown and the skin crackles. Reserve.

5. Drain and wash the cannellini beans. Reserve.

6. Whisk the salad dressing ingredients together. Reserve.

7. On a clean cutting board, mix the salt and pepper. Pat the tuna down on all sides so it's coated.

8. Heat a pan and add enough canola oil so that the pan is lightly coated (about 1.5 teaspoons). Gently place the fish down. Do not touch it for 1 minute. Flip it over and cook for another minute. Now place it on its sides so the sides get seared (briefly, about 10 seconds). Remove the tuna and slice thinly on a bias; it should be nice and rare in the center.

9. Arrange all the ingredients on a large platter and serve with salad dressing.

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