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Tuna Salad Nicoise II (P, TNT)
Source: Unknown
Serves: 4

12 baby white new potatoes, cut in half
10 ounces very thin, green beans, trimmed and cut into 2" lengths
12 ounces tuna steaks
Olive oil
1 5-ounce package of baby spinach or mixed spring greens
2 tomatoes, cut into quarters
2/3 cup black olives, pitted and cut in half
2 hard boiled eggs, quartered

2 tbsp. sherry vinegar
2 tsp. Dijon mustard
1 tbsp. chopped, Italian parsley
Freshly ground black pepper
1/3 cup extra virgin olive oil

Make Vinaigrette:
Whisk the vinegar, mustard, parsley, salt and pepper together in a small bowl. Slowly whisk in the olive oil and set aside until ready to use. Whisk it again briefly just before using.

Make Salad and Assembly:
Place the potatoes in a pot and cover with water. Bring to a boil and cook until they are tender, about 4-5 minutes.

Add the beans and cook an additional 2 minutes until the beans and potatoes are soft but not mushy. Drain and cool under cold running water.

Heat a cast iron grill pan over high heat. Brush the tuna steaks with olive oil.

When pan is hot, add the tuna steaks and cook about 1 minute per side. The tuna should be seared but not cooked all the way through. Set aside to rest for 5 minutes, then slice.

Place the spinach, tomatoes, olives, potatoes, tuna, and beans in a bowl. Pour the vinaigrette over and toss to coat.

Divide the salad among 4 salad plates and garnish with the quartered eggs.

Posted by Jackie Toledano

Nutritional Info Per Serving: N/A