Salade Niçoise with Fresh Tuna Confit

Salade Niçoise with Fresh Tuna Confit
Photo by Martha Holmberg

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network