Indulge in the delightful flavors of a classic Nicoise salad, a quintessential dish that originated in the vibrant city of Nice, France. Known for its vibrant colors and diverse textures, this timeless salad is an explosion of flavors that will tantalize your taste buds. With a base of tender green beans, baby potatoes, and hard-boiled eggs, this dish bursts with freshness. Seared tuna adds a delectable protein element, while briny olives and capers bring a burst of salty umami. The harmonious blend of fresh and tangy flavors continues with the addition of red onion, tomatoes, and a vibrant vinaigrette dressing. This article offers three delectable variations of the classic Tuna Nicoise Salad, each with its own unique flair:
1. Classic Tuna Nicoise Salad: Experience the traditional Nicoise salad with this authentic recipe. Seared tuna, blanched green beans, baby potatoes, hard-boiled eggs, and a zesty vinaigrette dressing come together to create a timeless dish.
2. Tuna Nicoise with Arugula and Lemon-Tahini Dressing: Elevate the classic Nicoise salad with the addition of peppery arugula and a creamy lemon-tahini dressing. This modern twist adds a refreshing note to the traditional flavors.
3. Mediterranean Tuna Nicoise Salad with Quinoa: For a protein-packed and hearty take on Nicoise salad, incorporate fluffy quinoa, seared tuna, and an assortment of Mediterranean-inspired ingredients like roasted red peppers, kalamata olives, and feta cheese.
Embark on a culinary journey through these three enticing recipes, each offering a distinctive interpretation of the beloved Tuna Nicoise Salad.
TUNA SALAD NIçOISE
This composed salad with tuna, fresh vegetables and eggs makes a lovely presentation as well as a healthy and delicious meal. Perfect for lunch, brunch, or dinner.
Provided by Lisa
Categories Lunch
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk the lemon juice, mustard, shallot, mustard, salt, and pepper in a medium bowl. Whisk in the olive oil in a slow, steady stream until thick and emulsified. Set dressing aside.
- Boil the green beans in salted water for 3-4 minutes or until just cooked through, but still crisp and bright green. Drain and immediately plunge them into a bowl of ice water. Beans can be cooked a day ahead, kept in the fridge wrapped in a damp paper towel, inside a sealed plastic baggy.
- Scrub or peel potatoes and cut them into 1/4-inch slices crosswise, placing slices in a large bowl of cold water, as you go, to prevent browning. Boil potatoes in salted water for 5 minutes or until they are fork-tender. (They will soften a bit more as they cool.) Drain and transfer them to a large bowl. Season with salt, pepper, and 1 tablespoon of vinegar. Toss gently and let them cool for 10 minutes or so. Potatoes can be stored overnight in an airtight container in the fridge. (see notes below for more details and substitutions)
- Cut the eggs crosswise into thin slices or cut them in half or into quarters. Do this step at the last minute.
- Compose the salad on a large platter or arrange it onto individual plates. Line a large platter (or plates) with lettuce (trick: for Bibb lettuce, if the leaves curl too much, crack the thick white spines gently to help them lie flat). Arrange ingredients in separate piles around the platter. I like to start with the tuna - slightly off center - and work around it. Sprinkle tomatoes, green beans, eggs and tuna with little salt and pepper. Toss the potatoes with a few tablespoons of dressing, before adding them. Drizzle dressing over everything else except the olives, capers and anchovies. If there's any remaining dressing, serve it on the side. Sprinkle fresh herbs over everything and serve.
Nutrition Facts : Calories 474 calories, Sugar 7.1 g, Sodium 668.3 mg, Fat 27 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 31.5 g, Fiber 8.4 g, Protein 29.6 g, Cholesterol 217.7 mg
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.
TUNA SALAD NICOISE
This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
- In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.
Tips:
- Use high-quality ingredients: Fresh, seasonal ingredients will make your salad taste its best. Look for firm, ripe tomatoes, crisp green beans, and tender tuna.
- Cook the vegetables properly: The vegetables should be cooked until tender-crisp. Overcooked vegetables will be mushy and unpleasant to eat.
- Make the vinaigrette dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to 2 days in advance.
- Assemble the salad just before serving: This will prevent the vegetables from wilting. You can store the dressed salad in the refrigerator for up to 2 hours.
Conclusion:
Tuna Nicoise salad is a classic French dish that is perfect for a light summer lunch or dinner. It is made with fresh, seasonal ingredients and a simple vinaigrette dressing. The salad is easy to make and can be tailored to your own taste. Add or remove ingredients as you like, and adjust the amount of dressing to your preference. Tuna Nicoise salad is a delicious and healthy way to enjoy the flavors of summer.
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