SALAD NIÇOISE
A Gordon Ramsay classic made simple. This salad niçoise is a fresh-tasting summer meal
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Starter, Supper
Time 55m
Number Of Ingredients 16
Steps:
- First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
- Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan of water and cook the eggs until cooked to your liking, about 6 mins for a soft yolk and 7½ mins for a harder yolk.
- Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
- To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.
- To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.
SALADE NIçOISE WITH FRESH TUNA
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
- Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
- Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
- Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
- Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
- No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
- When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
- To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams
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.
GOURMET SEARED TUNA NICOISE WITH HONEY AND MUSTARD VINAIGRETTE
Meaty tuna always goes well with a nicoise salad of eggs, green beans, olives and potatoes in a homemade vinaigrette. Plus, it's filling and healthy.
Provided by English_Rose
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F Lightly oil the potatoes and place in a baking tray, bake for 40 mins or until crisp and tender. If you're short on time, simply boil them for 15 mins instead. Once the potatoes are cooked, cut them in half.
- Whilst the potatoes are cooking, blanch the beans in boiling water for 3 mins then drain and rinse in cold water.
- Place the eggs in a small pan, cover with cold water, bring to the boil and simmer for 6 minutes Remove from the heat, drain, then rinse in cold water. Tap the shells all over and remove. Cut each egg in half and halve them again.Whisk all the dressing ingredients together and season to taste.
- Heat a large non-stick frying or griddle pan until hot. Brush the tuna with a little oil then add to the pan and sear for 2-3 mins on each side, depending on how pink you like your tuna. Set aside to rest.
- Empty the salad leaves into a large bowl and add the scallions, olives, cooled green beans and half of the dressing.
- Divide the mixture between four plates, scatter over the halved potatoes, quartered eggs and finally lay the tuna on top.
- To finish, drizzle a little of the remaining dressing over the tuna steaks and serve.
Nutrition Facts : Calories 460.9, Fat 20.6, SaturatedFat 4.4, Cholesterol 240, Sodium 347, Carbohydrate 25.8, Fiber 4.4, Sugar 3.3, Protein 41.8
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 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
More about "salad nicoise with seared tuna recipes"
BEST AHI TUNA NICOISE SALAD RECIPE - HEALTHY FITNESS …
From healthyfitnessmeals.com
Reviews 2Category SaladCuisine FrenchTotal Time 14 mins
- Heat 1/2 tablespoon of olive oil in a pan over high heat. Season the tuna steaks to taste with salt and pepper.
- In a small bowl whisk together the dijon mustard, 1 tablespoon of olive oil, lemon juice, red wine vinegar, and thyme. Season to taste with salt and pepper.
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (66)Estimated Reading Time 5 minsServings 6-8
- 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.
- To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
SALADE NIçOISE WITH PAN-SEARED TUNA - …
From mygourmetconnection.com
5/5 (1)Category SaladsCuisine ItalianTotal Time 50 mins
- Place the potatoes in a large saucepan, cover with cold water and bring to a boil. Cook until tender when pierced with a knife, 12 to 15 minutes. Drain and allow to cool before cutting into quarters.
- While the potatoes cook, prepare the dressing. Combine the lemon juice, lemon zest, mustard, garlic and shallot in a small bowl. Slowly whisk in the olive oil until the dressing is blended and emulsified. Season to taste with salt and pepper and set aside.
- Bring a pot of salted water to a boil for the beans and set aside a large bowl of ice water. Drop the beans into the boiling water and cook until they are bright green and crisp-tender, 2 to 3 minutes (depending on their size). Drain immediately and add them to the bowl of ice water to stop the cooking. Drain on a towel and set aside.
- Next, prepare the tuna. Combine the olive oil, garlic, shallot and lemon zest. Spread a bit of the mixture onto each side of the tuna steaks, then season lightly with salt and pepper. Heat a frying pan over medium-high heat. Add 2 of the tuna steaks to the pan and, depending on how you like your tuna, sear for 1-1/2 to 2-1/2 minutes per side. Transfer the tuna to a cutting board to rest and repeat the process with the other 2 steaks.
NICOISE SALAD (TUNA NIçOISE) - CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory Salad, Main CourseServings 2-6Total Time 30 mins
- Nicoise Salad Dressing: To prepare Nicoise Salad Dressing. In a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt. Whisk well to emulsify. Mix in chopped capers. Set aside.
- In a bowl, add halved cherry tomatoes with generous pinch of salt, black pepper, and a drizzle of 1 tbsp olive oil. Toss to combine. Set aside.
- Cook Tuna Steaks: Heat a medium skillet with a tbsp olive oil. Season tuna with generous pinch of salt and black pepper. Press with hand to adhere black pepper on tuna surface as much as possible. Place tuna in pan with hot oil. Let cook undisturbed for 1-2 minutes, flip and then cook other side until tuna is cooked from both sides but still pink in middle. Remove from pan and set aside in a plate.
- Assemble and Serve Nicoise Salad: To assemble salad, layer greens on a salad platter. Top with sliced veggies - radish, scallion, cucumber, cherry tomato in layers along with sliced cooked tuna. Spoon dressing on the top. Garnish with fresh chopped parsley. Serve and enjoy!
NICOISE SALAD WITH SESAME SEARED TUNA - HEATHER CHRISTO
From heatherchristo.com
Estimated Reading Time 5 mins
SEARED TUNA NIçOISE SALAD - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
Cuisine FrenchTotal Time 30 minsCategory SaladCalories 511 per serving
- Rub the tuna steaks with oilve oil. Combine the salts and pepper and rub onto both sides of the tuna.
- Whisk together all the ingredients except the olive oil. Add the olive oil in a slow, steady stream while continually whisking. (Alternatively blend in a mini prep food processor until emulsified.)
SEARED-TUNA NIçOISE SALAD WITH SESAME-MISO DRESSING
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- Put the eggs in a saucepan with cold water and bring to a boil. Cover and let stand off the heat for 10 minutes. Drain and shake the eggs to crack the shells. Fill the pot with cold water and ice; let cool. Peel the eggs and transfer to a plastic bag. Add the mirin and soy sauce and refrigerate for 30 minutes or overnight.
- Bring a large pot of salted water to a boil and fill a bowl with ice water. Boil the green beans until crisp-tender, 3 minutes. Using a slotted spoon, transfer the beans to the ice water, then drain and pat dry. Add the potatoes to the boiling water and cook until tender, about 12 minutes. Drain and add the potatoes to the ice water to cool slightly. Peel the potatoes and slice 1/3 inch thick.
- Preheat a grill pan. Season the tuna with salt; rub with the sesame oil. Grill the tuna over high heat for 3 minutes, turning once, for medium-rare. Let stand for 5 minutes, then slice the tuna.
- In a mini food processor, combine the miso, vinegar and mayonnaise. Slowly add the vegetable oil and process the dressing until creamy.
SEARED TUNA NIçOISE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 311 per servingServings 4
- Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.
- Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.
- Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.
- Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.
SEARED TUNA NICOISE SALAD RECIPE | TUNA RECIPES - FULTON ...
From fultonfishmarket.com
- Make the dressing: In a small bowl, whisk garlic, mustard, vinegar, and salt and pepper to taste. Slowly drizzle the olive oil, whisking until the dressing thickens. Store in the refrigerator until ready to use. You can also place all the ingredients in a Mason jar and shake vigorously for 1-2 minutes until well combined and thickened.
- In a medium-large pot, boil the potatoes in salted water until just tender (be sure to stop cooking them before they become fall-apart soft), about 8 minutes. 2 minutes before they’re ready, add the beans. Drain.
- Season the tuna on both sides with salt and pepper. Heat a skillet over medium-high heat, add a little olive oil and sear the tuna, 1 minute on each side. The outside will be lightly brown and inside rare. Remove from the heat, then slice against the grain in half-inch slices.
- Arrange the salad, starting with salad leaves, and layering the rest of the ingredients. Scatter chives over the top and drizzle with the dressing.
FRENCH NICOISE SALAD WITH SEARED TUNA - TASTE LIFE
From tastelife.tv
5/5 (2)Total Time 1 hr 40 minsCategory Chef Nick Wisman's Recipes
SEARED TUNA STEAKS AND NICOISE SALAD - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine French RecipesTotal Time 25 minsCategory Healthy Salad RecipesCalories 516 per serving
NICOISE SALAD WITH FRESH TUNA - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
Ratings 36Category Main Course, SaladCuisine FrenchTotal Time 40 mins
SALAD NICOISE WITH SEARED AHI TUNA | KOSHER RECIPES
From leahcookskosher.com
Kosher Status ParveNumber of servings 4 large saladsMain Ingredient (s) Tuna-Fresh and Canned, Lettuce-Boston BibbPreparation Time 00
CLASSIC NIçOISE SALAD WITH SEARED TUNA - JANEARIELKATZ
From janearielkatz.com
Cuisine FrenchTotal Time 45 minsCategory SaladsCalories 364 per serving
TUNA NIÇOISE SALAD RECIPE - TOM KERRIDGE
From tomkerridge.com
Estimated Reading Time 3 mins
CLASSIC NICOISE SALAD WITH SEARED TUNA ~ MACHEESMO
From macheesmo.com
5/5 (1)Category EntreeCuisine FrenchTotal Time 45 mins
SALAD NICOISE WITH SEARED TUNA - THE VILLAGE GROCER
From thevillagegrocer.com
Estimated Reading Time 1 min
BEST SALAD NICOISE WITH SEARED TUNA RECIPES | FOOD …
From foodnetwork.ca
Servings 8Total Time 45 minsCategory Appetizer,Dinner,Fish,Lunch,Salad,Vegetables
NIçOISE SALAD WITH SEARED BLACK SESAME TUNA | LOVE AND ...
From loveandoliveoil.com
Servings 4Total Time 25 minsEstimated Reading Time 3 mins
SALAD NICOISE WITH SEARED TUNA - SIMPLE SOUTHERN SOAP CO.
From simplesouthernsoap.com
MARINATED TUNA SALADE NIçOISE RECIPE - FOOD NEWS
From foodnewsnews.com
NICOISE SALAD WITH SEARED TUNA, GREEN BEANS, AND SOFT ...
From sunbasket.com
SALAD NICOISE WITH SEARED TUNA | RECIPE | SEARED TUNA ...
From pinterest.ca
SALAD NICOISE WITH SEARED TUNA - BUTCHERBOX.CA
From butcherbox.ca
ALLRECIPES TUNA SALAD - THERESCIPES.INFO
From therecipes.info
SEARED TUNA NICOISE SALAD | FOODTALK
From foodtalkdaily.com
SALAD NICOISE WITH SEARED TUNA – RECIPES NETWORK
From recipenet.org
7 PROTEIN-PACKED SEAFOOD SALAD RECIPES | CHATELAINE
From chatelaine.com
SALAD NICOISE WITH SEARED TUNA - ALL INFORMATION ABOUT ...
From therecipes.info
NIçOISE SALAD - MOFOODZ.ORG
From mofoodz.org
FLORIDA CURLY ENDIVE & YELLOWFIN TUNA NIçOISE SALAD
From followfreshfromflorida.com
SALAD NICOISE WITH SEARED TUNA - SHREDDED SPROUT
From shreddedsprout.com
SALAD NICOISE WITH SEARED TUNA | RECIPE | SEARED TUNA ...
From pinterest.ca
TUNA NICOISE SALAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALAD NICOISE WITH SEARED TUNA RECIPE - FOOD NEWS
From foodnewsnews.com
SALAD NICOISE WITH SEARED TUNA BEST RECIPES
From wiki-recipes.info
SALAD NICOISE WITH SEARED TUNA RECIPE TYLER FLORENCE FOOD ...
From delipair.com
SALAD NICOISE WITH SEARED TUNA - MEDITERRANEAN RECIPES
From fooddiez.com
SEARED TUNA NICOISE SALAD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
You'll also love