Salade Niçoise with Fresh Tuna Confit

Salade Niçoise with Fresh Tuna Confit
Photo by Martha Holmberg


  • 2 Tbs. capers, rinsed (or try caper berries)
  • Freshly ground black pepper
  • 1 recipe Niçoise Vinaigrette
  • 2 medium tomatoes, cut into 8 wedges each (or 16 cherry tomatoes)
  • 8 anchovy fillets, rinsed under cold water and patted dried
  • ½ lb. fresh Tuna Confit, drained and flaked into bite-size chunks (or use two 6-oz. cans light tuna in oil, drained)
  • ½ lb. tender young salad greens (mesclun, butter lettuce, baby romaine), washed and thoroughly dried
  • + 5 more ingredients
    • Salt
    • 12 niçoise or other good-quality black olives
    • 12 small new potatoes, boiled or roasted until tender, cut in half or quarters
    • ¼ lb. haricots verts or other fresh green beans, cooked in boiling salted water until al dente
    • 4 large eggs

Put the eggs in a saucepan, cover with cold salted water, and bring to a simmer for 10 minutes. Drain the water and shake the eggs in the pan to crack their shells. Put the eggs in a bowl of ice water until cool. Peel and cut in half (the yolks should still be slightly soft and orange in the cent...

View full recipe at Fine Cooking


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