Niçoise Salad with Grilled Tuna & Potatoes

Niçoise Salad with Grilled Tuna & Potatoes
Photo by Scott Phillips

Ingredients

  • 3 Tbs. mayonnaise
  • Kosher salt
  • 3 hard-cooked eggs, peeled and quartered
  • 1-¼ lb. small ripe red, yellow, and orange tomatoes, cut into wedges
  • 1 recipe Basil Vinaigrette
  • 18 small (baby) red potatoes (about 1-¼ lb.)
  • Freshly ground black pepper
  • + 8 more ingredients
    • 1 cup Nicoise olives (or other black olives)
    • 12 oz. haricots verts (thin green beans), trimmed
    • 1-½ lb. 1-inch-thick fresh tuna steaks
    • 2 tsp. Dijon mustard
    • 2 tsp. honey
    • 16 large basil leaves, torn into small pieces
    • 4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-½ lightly packed cups)
    • 3 oz. baby arugula, washed and spun dry (3-¾ lightly packed cups)

Put the potatoes and 2 tsp. salt in a large saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce to a simmer and cook until easily pierced with a wooden skewer, 15 to 20 minutes. Drain and let cool. Fill the saucepan three-quarters full of fresh water and bring to a boil. Ad...

View full recipe at Fine Cooking

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