Nicoise Salad is a traditional French salad made from raw vegetables, boiled egg, olives, and canned tuna. I’ve strayed from tradition and created a salad with roasted vegetables, boiled egg, olives, and fresh seared tuna. I love this dish because its light and healthy.
I love roasted vegetables and you’ll see them pop up in many dishes in this blog. The majority of the vegetables in this salad are actually broiled on a single baking sheet. The exception is the potatoes which need to be roasted separately. I sometimes mix all the ingredients and toss with the dressing and top with the sliced, seared tuna. For this entry, I arranged the salad with all ingredients separated. Both preparations are equally attractive and delicious.
I use several techniques for roasting peppers. One quick and easy process can be done on a gas cooktop. Turn the heat to high and place the whole peppers on the grate over the flame. As the skin starts turning black, turn the pepper with tongs. Continue roasting and turning until the entire pepper is black. Remove from heat and cool. When completely cooled, the skin can be easily removed.
Another technique is done under the broiler. Place the whole peppers directly on the oven shelf under the broiler. As the skin begins to turn black, turn the peppers with tongs. Continue broiling and turning until the entire pepper is black. Remove from the oven and cool. When completely cooled, the skin can be easily removed.
For convenience in this dish, I’m suggesting broiling the halved peppers on a baking sheet with the rest of the vegetables.
Ingredients
1 lb new potatoes, cut in half
Extra virgin olive oil
1 large clove garlic, minced
1 large bell pepper
1 large yellow bell pepper
1 large red onion
4 large Roma tomatoes
Oregano
1 lb haricots verts (regular green beans work as well)
4 hard boiled eggs
1 cup kalamata or nicoise olives
4 6 oz tuna steaks
Salt
Pepper
3 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp honey
1 clove garlic smashed
1 cup extra virgin olive oil
Salt
Pepper
Instructions
1. Preheat oven to 425 degrees.
2. Mix potatoes with olive oil, minced garlic, salt and pepper to taste.
3. Spread potatoes on a baking sheet and roast for 20 to 30 minutes or until they are tender and browning slightly.
4. Remove from the oven and set aside.
1. Set oven to broil and preheat.
2. Slice onion into 1/2 inch slices and separate rings.
3. Place on large baking sheet.
4. Slice tomatoes in half, lengthwise.
5. Cut bell peppers in half and remove core and seeds.
6. Spread vegetables on large baking sheet. Tomatoes should be cut side up.
7. Drizzle with olive oil.
8. Season with salt and pepper to taste.
9. Sprinkle oregano on cut side of tomatoes.
10. Move top shelf of oven to the top third position.
11. Place baking sheet under broiler. This step of the process requires regular attention. The onions will cook the fastest. As they start browning, move them around with tongs so that they cook evenly.
12. As the peppers start browning, turn them over.
13. When the onions and peppers are browned and done, remove from the baking sheet and set aside.
14. The tomatoes will be done when the cut side starts browning and bubbling.
15. Remove from the oven and set aside
1. Fill a medium size sauce pan with 1 quart of water.
2. Salt liberally and bring to a boil.
3. Place green beans in the boiling water. You only want to blanche the beans so they are still bright green and slightly crunchy. This should take 3 to 4 minutes.
4. Remove from the boiling water and rinse with cold water to stop the cooking process.
5. Set aside.
I like tuna very rare. The length of time you sear on each side depends on how rare you like it.
1. Place a non-stick skillet over high heat.
2. Drizzle tuna steaks with olive oil.
3. Add salt and pepper. Turn steaks over and repeat.
4. Place tuna in hot skillet.
5. Sear for about 1-2 minutes.
6. Turn and sear other side for 1-2 minutes.
7. Remove from heat and set aside.
1. Whisk vinegar, mustard, and honey with salt and pepper to taste.
2. Slowly add olive oil while whisking.
3. Smash garlic clove and place in dressing.
4. Set aside.
5. Remove garlic clove before serving.
This salad can be assembled with the vegetables arranged separately on the plate and drizzled with dressing (see picture above) or combined in a bowl and tossed with the dressing. Both are impressive presentations. For either presentation, top the salad with sliced seared tuna.
https://southernboydishes.com/2012/09/02/salad-nicoise-with-seared-tuna/
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Love! I did something similar a couple of weeks back. I subbed salmon for the tuna, included some roasted round zucchinis and fresh crisp baby cucumbers, and served a variety of olives and crusty fresh bread on the side. So easy and presents a bounty to your guests! https://pinterest.com/pin/367395282071091843/