Best 2 Salad Nicoise With Seared Tuna Recipes
**Salad Niçoise with Seared Tuna: A Mediterranean Delight**
Hailing from the sunny shores of Nice, France, Salad Niçoise is a classic Mediterranean dish that embodies the region's vibrant flavors and fresh ingredients. This iconic salad combines seared tuna, boiled eggs, crisp green beans, tender potatoes, and a medley of colorful vegetables, all dressed in a tangy vinaigrette. With its perfect balance of textures and flavors, Salad Niçoise is a refreshing and satisfying meal, perfect for a light lunch or a delightful dinner.
**The Delicacies within the Recipe:**
* **Salad Niçoise with Seared Tuna:** Dive into the authentic flavors of this traditional Niçoise salad, featuring perfectly seared tuna steaks accompanied by a symphony of fresh vegetables, boiled eggs, and a zesty lemon-herb vinaigrette.
* **Nicoise Salad with Roasted Salmon:** Experience a delightful twist on the classic, where tender roasted salmon replaces seared tuna, creating a protein-packed and flavorful salad.
* **Green Bean Salad with Tuna and Potatoes:** Indulge in a vibrant and wholesome salad that combines tender green beans, flaky tuna, boiled potatoes, and a tangy dressing.
* **Nicoise Salad with Quinoa:** Discover a lighter and gluten-free version of Salad Niçoise, where quinoa replaces potatoes, adding a nutty flavor and extra protein.
* **Niçoise Salad with Grilled Shrimp:** Savor the succulent taste of grilled shrimp paired with fresh vegetables, boiled eggs, and a zesty vinaigrette, creating a seafood lover's delight.
**Additional Tips:**
* For the best results, use high-quality olive oil for the vinaigrette.
* To ensure even cooking, sear the tuna steaks over high heat, then reduce the heat to medium-low and cook until desired doneness.
* For a more flavorful salad, roast the potatoes and green beans with herbs and spices before adding them to the salad.
* Feel free to customize the salad with your favorite vegetables, such as cherry tomatoes, artichoke hearts, or bell peppers.
Embark on a culinary journey to the Mediterranean with these delectable Salad Niçoise recipes. Enjoy the harmony of fresh flavors and textures in every bite, and indulge in the vibrant spirit of this classic dish.
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
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
Tips:
- Fresh ingredients: Use the freshest ingredients possible for the best flavor. Look for ripe tomatoes, crisp lettuce, and high-quality tuna.
- Quality tuna: Choose a good quality tuna steak for searing. Look for one that is thick and has a good amount of marbling.
- Sear the tuna properly: Sear the tuna steak over high heat to create a nice crust while keeping the inside rare or medium-rare.
- Make a flavorful dressing: The dressing is key to a great salad Niçoise. Use a combination of olive oil, red wine vinegar, Dijon mustard, and fresh herbs.
- Assemble the salad carefully: Layer the ingredients in the salad bowl so that the flavors and textures are evenly distributed.
Conclusion:
Salad Niçoise is a classic French dish that is perfect for a summer meal. It is light, refreshing, and packed with flavor. With a few simple tips, you can make a delicious salad Niçoise at home. So next time you are looking for a healthy and flavorful meal, give this recipe a try.
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