TUNA SALAD NICOISE FOR TWO
This bistro-style Tuna Salad Nicoise for Two is one of the more elegant ways to split a can of tuna and a hard-cooked egg!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 2 servings.
Number Of Ingredients 9
Steps:
- Spoon tuna onto 2 spinach-covered plates; surround with eggs, beans, onions, potatoes and tomatoes.
- Sprinkle with cheese.
- Top with dressing just before serving.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g
TUNA SALAD NICOISE
Cancel the reservations at the French restaurant and dine in with our Tuna Salad Nicoise. Watch this video to make our Tuna Salad Nicoise today.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spoon tuna onto 4 spinach-covered plates; surround with eggs, beans and vegetables.
- Sprinkle with cheese.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 125 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
SALAD NICOISE WITH SEARED TUNA
Steps:
- To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
- Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
- Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
- To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
TUNA SALAD NICOISE
This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
- In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.
LOW CARBOHYDRATE SALAD NICOISE
This is a lovely adaptation of Nicoise Salad from a low carb recipe book I have.The recipe calls for 175g grilled tuna steak, however I used a tin of Ocean Rise Yellow Fin Tuna Slices in olive oil with chilli (sold by Aldi in OZ). Using a tuna in olive oil enables you to use the oil from the can to make a lovely spicy salad dressing. My DH and I both enjoyed this very much and it is so quick and easy to make and low carb to boot! Note: I made this again with other tinned tuna and I have to admit that the results are much better using the olive oil that the tuna has been canned in.
Provided by Good Looking Cooking
Categories < 30 Mins
Time 20m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk all ingredients for the dressing together and season to taste.
- Cook the beans in boiling water for 2 minutes, so they are just tender.
- Combine the salad leaves, sliced cucumber,tomatoes and beans in a bowl.
- Sprinkle the tuna slices, anchovies, eggs,radishes and olives over the salad.
- Pour over the dressing and toss to combine.
Nutrition Facts : Calories 198.9, Fat 9.9, SaturatedFat 2.5, Cholesterol 232.1, Sodium 685.8, Carbohydrate 10.6, Fiber 3.3, Sugar 4.9, Protein 17.9
NICOISE SALAD WITH GRILLED TUNA
This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.
Provided by dianegrapegrower
Categories Tuna
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
- Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
- Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
- Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
- Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.
TUNA NIçOISE SALAD
This colourful tuna Niçoise salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna.
Provided by Good Food team
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
- Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
- In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.
Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 1.35 milligram of sodium
MY TUNA SALAD NICOISE
Steps:
- Position a rack in the middle of the oven and preheat to 400 degrees.
- Wrap the beets tightly in a packet of aluminum foil. Set directly on the oven rack and bake until very tender, 1 hour to 1 hour and 15 minutes. Remove from the oven and cool the beets in the foil to room temperature. The beets can be prepared to this point up to 1 day in advance. Refrigerate them in their foil, returning them to room temperature before proceeding. Peel the beets and cut them into eighths.
- On a sheet pan, toss the potatoes with the oil. Season lightly with salt and pepper. Toss the potatoes, stirring them occasionally, until they are tender and well browned, 30 to 40 minutes. Remove from the oven and cool.
- Bring a medium pan of water to a boil. Add the artichokes and 2 teaspoons salt and cook uncovered, stirring occasionally, until tender when pierced with a fork, about 15 minutes. Drain well and cool. Quarter the artichokes vertically.
- Bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Cook until just tender, 2 to 3 minutes after the water returns to a boil. Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool. Drain well.
- Prepare a hot charcoal fire or preheat a gas grill to medium high. When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6-inches above the heat.
- Spread one side of the tuna with half the tapenade. When the fire is hot, lay the fish on the rack, tapenade side down. Cover and grill for 4 minutes. Spread the upper side of the tuna with the remaining tapenade. Turn the fish and grill another 3 to 5 minutes for medium rare, or until done to your liking. Transfer to a cutting board and cool slightly. Remove and discard the skin and cut the tuna into slices that are 2-inches long and about 1/2-inch thick. Season generously with freshly ground pepper.
- In a medium bowl, toss the artichokes with 1 tablespoon of the vinaigrette. In a second bowl, toss the potatoes with 2 tablespoons of the vinaigrette. In a third bowl, toss the beets and red onions with 2 tablespoons of the vinaigrette. In a fourth bowl, toss the tomatoes with 2 tablespoons of the of the vinaigrette. Season each vegetable to taste with salt and pepper and marinate for 30 minutes.
- Mound the mesclun in the center of a large platter. Spoon the marinated artichokes, potatoes, beets, and tomatoes around, not on, the mesclun. Add the hard cooked egg wedges to the platter and drizzle them with a tablespoon or two of vinaigrette. Arrange the tuna slices over the mesclun and drizzle the fish with 3 tablespoons of vinaigrette. Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately. Pass the remaining vinaigrette at the table.
- In a medium bowl whisk together the vingar, mustard, shallot, hot pepper sauce and salt. Continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste and adjust the seasoning. Use within an hour or so of completion.
GRILLED TUNA SALADE NIçOISE
Grilled Tuna Salade Niçoise
Categories Salad Fish Leafy Green Potato Picnic Lunch Salad Dressing Tuna Summer Capers Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make dressing:
- Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
- Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
- Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
COLD TUNA NIçOISE
Provided by James Beard
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Make gashes in the tuna and insert garlic slices and anchovy fillets. Rub well with oil and basil and let it stand 2 hours in the refrigerator.
- Sear the tuna in olive oil. Add the onions, tomatoes, peppers, seasonings and wine. Cover and braise the fish 1 1/2 hours. Add olives to the sauce and serve hot. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish. Cool and chill. Cut the fish in paper-thin slices and serve with the reduced sauce.
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TUNA NICOISE SALAD RECIPE - GOOD FOOD
From goodfood.com.au
- Put the egg in a small saucepan of cold water, slowly bring to the boil and cook for 5 minutes. Drain well, then run the egg under cold water.
- Cook the potatoes in a small saucepan of boiling salted water for about 15 minutes or until nearly tender. Add the beans and cook for 2–3 minutes or until the beans are tender and the potatoes are cooked through.
TUNA SALAD NIçOISE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 36 minsServings 4Published 2013-02-23
- To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.
- While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.
- While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (63)Estimated Reading Time 5 minsServings 6-8Published 2019-07-09
- Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
- Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
- Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
TUNA SALAD NICOISE RECIPE | A WELL-SEASONED KITCHEN®
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- Place potatoes in a steamer basket over boiling water. Cover and steam potatoes 10 to 15 minutes until fork tender. Remove from heat and set aside to cool.
TUNA NICOISE PASTA SALAD RECIPE | MYRECIPES
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- Bring a large pot of salted water to a boil over high. Cook pasta al dente according to package directions, adding green beans to boiling water during last 4 minutes of cook time. Drain pasta and beans, and immediately plunge into ice water. Once pasta and beans are chilled, drain well.
- Whisk together olive oil, lemon juice, parsley, tarragon, mustard, salt, honey, lemon zest, and pepper in a large bowl. Add drained beans, artichoke hearts, tomatoes, olives, capers, and chilled pasta and beans; toss gently to combine all ingredients. Add large chunks of tuna; stirring gently to combine ingredients but not break apart tuna.
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- Make the dressing in a small mason jar, cover and shake - store in the fridge (you will have leftovers)
- Pre-heat oven to 400f degrees and line a baking sheet with parchment paper. Using a mandolin-type slicer or your amazing knife skills... slice sweet potato thin (almost like chips but not quite) and lightly toss with coconut oil. Roast for approx. 20 minutes until soft but still tender (don't let them get brown). Set aside.
- Chop the ends off green beans and bring a small pot of water to boil, once boiling, add the green beans for approx. 3 minutes (just until they turn bright green) and remove. Add to cold water so they stop cooking and remain crisp. Set aside.
TUNA NICOISE SALAD - FRAMED COOKS
From framedcooks.com
- Put the potatoes in a pot of salted water and bring to a boil. Cook for about 10 minutes or until potatoes are just turning tender (check by piercing with a paring knife). Add green beans and cook for another 2 minutes. Drain and run under cool water.
- Divide green beans among 2 plates. Top with potatoes, egg quarters, tuna pieces, capers and/or olives.
NICOISE SALAD (FRENCH SALAD WITH TUNA) - RECIPETIN EATS
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- Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
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