Tuna Nicoise Salad
Danielle Walker - AgainstAllGrain.com
- 1 lb ahi tuna steak, good quality sushi grade
- 6 cups mixed lettuce (I used baby romaine, spinach, and a little arugula)
- 3 asparagus spears, trimmed and cut into 2 inch pieces
- ¼ pound green beans, trimmed
- ½ cup Niçoise or kalamata olives, pitted
- 1 tablespoon capers
- ½ cup grape tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 4 eggs, hard boiled and halved
- ¼ cup Lemon Herb Vinaigrette
Lemon Herb Vinaigrette
- 1 teaspoon chopped shallot
- 2 teaspoons dijon mustard
- 2 tablespoons red wine vinegar
- juice of ½ of a lemon
- 2 garlic cloves, chopped
- ½ cup extra-virgin olive oil
- ¼ teaspoon herbs du provence
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground pepper
- 2 teaspoons honey
- Make your dressing first so the flavors can meld while you fix the rest of the salad ingredients.
- Place all of the vinaigrette ingredients except for the olive oil in a food processor or blender and pulse until a paste forms. With the machine running, slowly drizzle in the oil until emulsified. Leave at room temperature until you’re ready to assemble the salad.
- Heat a skillet over medium-high heat. Rub the ahi steak with 2 tablespoons of the vinaigrette, then sear it in the skillet for 2 minutes on each side. You want the center to still be rare. Slice the tuna against the grain into very thin slices.
- Bring a pot of water to a boil, then quickly blanch the asparagus and green beans for about a minute. Immediately plunge the vegetables into cold water to stop the cooking process. You can also steam the vegetables for a few minutes if that’s easier for you. They should be slightly cooked but still crunchy.
- To serve, pile the lettuce on a platter then surround it with the green beans, asparagus, olives, capers, tomatoes, eggs.
- Drizzle ¼ cup of the vinaigrette over top and sprinkle with parsley.
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