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.
NICOISE SALAD WITH GRILLED TUNA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a grill or grill-pan to medium.
- In a small bowl soak the onions in cold water to cover for 10 minutes. Drain.
- Brush the tuna with olive oil and season with salt and pepper. Grill the fish, turning once, about 5 minutes per side. Set aside.
- In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates. In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel. Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper. Place vegetables on the greens and top the salad with the tuna steaks. Drizzle a little dressing over the tuna and serve. Pass the remaining dressing at the table.
- In a small bowl, whisk the mustard, vinegar, salt, and pepper together. Combine the oils in a cup with a spout. Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing.
GRILLED AHI TUNA NICOISE SALAD
Provided by Food Network
Time 2h55m
Yield 2 servings
Number Of Ingredients 40
Steps:
- Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.
- Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.
- In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.
- Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.
- In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.
- To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
- In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.
- In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
- To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
- In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.
- Yield: 2 1/2 cups
- Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 .
- In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
- Yield: 1 heaping cup
- Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
- Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
- Yield: 1 log
- Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
- Preheat the oven to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- Yield: 1 1/4 cups
CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
GRILLED TUNA NICOISE PLATTER
Steps:
- To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
- For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
GRILLED TUNA SALADE NIçOISE
The crisp beans and potatoes can be cooked an hour ahead and kept at room temperature, but toss the potatoes with the dressing while they are still warm. To soak up any extra herbed garlicky goodness, serve with the Garlic Bruschetta.
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Whisk together the vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add the oil in a slow stream, whisking until emulsified. Whisk in the thyme, basil, and salt and pepper to taste.
- Cook the 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 the cooking. Add the potatoes to the boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve the 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 the vents on the bottom of the grill, then light the charcoal. The 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 to high, covered, 10 minutes, then reduce the heat to moderately high.
- Brush the 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 the tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer the tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
- Transfer the potatoes to the platter with the tuna, reserving the bowl. Drain the beans and pat dry. Toss the beans in the bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter. Toss the lettuce in the bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to the platter. Toss the tomatoes in the bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter.
- Arrange the olives and eggs on the platter and sprinkle the salad with parsley and/or basil. Serve the salad with the remaining dressing on the side.
- The TUNA can also be cooked in a hot, lightly oiled ridged grill pan over moderately high heat.
More about "nicoise salad with grilled tuna potatoes and basil viniaigrette recipes"
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
Web Feb 8, 2021 Cook ptoatoes: Boil potatoes until tender. Drain and leave to fully cool. Slice into halves. Blanch beans: Boil green beans until tender …
From recipetineats.com
5/5 (12)Servings 4Cuisine FrenchCategory Salad Meal
From recipetineats.com
5/5 (12)Servings 4Cuisine FrenchCategory Salad Meal
- 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.
GRILLED TUNA SALADE NIçOISE – BASIL
Web 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. 3 …
From demos.boxystudio.com
From demos.boxystudio.com
NICOISE SALAD RECIPE - SIMPLY RECIPES
Web Jun 21, 2022 Place potatoes in a large pot and cover with 2 inches of water. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the …
From simplyrecipes.com
From simplyrecipes.com
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
Web Jul 9, 2019 Enter this salad. Ingredients 6–8 servings ¾ cup extra-virgin olive oil ¼ cup fresh lemon juice 2 Tbsp. Dijon mustard 1 tsp. honey 1 tsp. freshly ground black pepper 1 tsp. kosher salt, plus more...
From bonappetit.com
From bonappetit.com
NICOISE SALAD WITH GRILLED TUNA | EVERYDAY GOOD THINKING
Web Feb 27, 2015 Nicoise salad is a French salad with tuna, hard boiled egg, green beans, potatoes, olives and other veggies served with a vinaigrette dressing. You can use fresh or canned tuna, but we think using a nicely …
From everydaygoodthinking.ca
From everydaygoodthinking.ca
EASY NICOISE TUNA SALAD WITH VINAIGRETTE| THE …
From themediterraneandish.com
4.6/5 (13)Uploaded Jun 17, 2021Category SaladPublished Jun 2, 2021
CLASSIC NICOISE SALAD RECIPE - CHEF BILLY PARISI
Web Apr 14, 2023 How to Make a Niçoise Salad Vinaigrette:Whisk together all the ingredients in a medium size bowl until combined. Chill until ready to serve. Salad: In a large pot of …
From billyparisi.com
Ratings 2Category SaladCuisine FrenchTotal Time 45 mins
From billyparisi.com
Ratings 2Category SaladCuisine FrenchTotal Time 45 mins
BEST VEGETARIAN NICOISE SALAD RECIPES | FOOD NETWORK CANADA
Web Feb 3, 2022 Step 1. For the vinaigrette, whisk the vinegar, Dijon, honey (or sugar) and garlic together. Slowly drizzle in the oil while whisking, the whisk in the water. Season to …
From foodnetwork.ca
From foodnetwork.ca
NICOISE SALAD RECIPE (EASY AND LIGHT) | KITCHN
Web Sep 24, 2022 Cook the eggs: Place the eggs in a small saucepan and cover them by an inch with water. Cook over high heat to bring the water to a boil, then turn off the heat, …
From thekitchn.com
From thekitchn.com
NICOISE SALAD RECIPE | PALEO LEAP
Web Jan 18, 2023 Instructions. In a bowl, combine all the ingredients for the vinaigrette. Whisk well and season to taste. ½ cup lemon juice, ¾ cup extra-virgin olive oil, 1 medium …
From paleoleap.com
From paleoleap.com
SALAD NICOISE DRESSING (FRESH HERB VINAIGRETTE) - MEANINGFUL EATS
Web Feb 15, 2022 Salad nicoise is a classic French salad that is full of tuna, potatoes, tomatoes, olives and eggs. This recipe includes a flavorful fresh herb vinaigrette that …
From meaningfuleats.com
From meaningfuleats.com
SALAD NICOISE WITH GRILLED TUNA | COOK FOR YOUR LIFE
Web Bring 1-inch of water and a generous pinch of salt to a boil in a large pot. Boil the potatoes just until tender, then throw in the green beans. Cook for 2 minutes or until they are just …
From cookforyourlife.org
From cookforyourlife.org
NIçOISE SALAD RECIPE WITH FRESH GRILLED TUNA | SEASONED
Web Jun 27, 2018 Vinaigrette: Whisk together all of the ingredients in a medium size bowl until combined and chill until ready to serve. Salad: In a large pot of boiling salted water, add …
From theinspiredhome.com
From theinspiredhome.com
GRILLED TUNA NIçOISE SALAD | METRO
Web Grill tuna 1-2 minutes per side, the centre must remain raw. Salt and pepper to taste. Mix julienned hot pepper with potatoes, red onion and green beans. Add 1/3 of the dressing …
From metro.ca
From metro.ca
GRILLED RARE TUNA SALAD WITH BASIL-TAPENADE VINAIGRETTE RECIPE
Web Jun 14, 2019 Preheat a grill or grill pan over high heat for at least 10 minutes. Season the tuna liberally with salt, pepper, and herbes de Provence. Rub 1 tablespoon of olive oil all …
From seriouseats.com
From seriouseats.com
You'll also love
Related Search