Grilled Tuna Salad Nicoise: A Culinary Symphony of Flavors
The delectable Grilled Tuna Salad Nicoise is a revered dish that tantalizes taste buds with its harmonious blend of flavors and textures. Originating from the vibrant city of Nice in France, this salad boasts a rich culinary heritage. As you embark on a culinary journey to discover the perfect recipe for Grilled Tuna Salad Nicoise, let us guide you through the essential steps and ingredients that will elevate your dish to gastronomic excellence.
GRILLED AHI TUNA NICOISE SALAD
Provided by Food Network
Time 2h55m
Yield 2 servings
Number Of Ingredients 40
Steps:
- Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.
- Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.
- In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.
- Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.
- In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.
- To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
- In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.
- In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
- To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
- In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.
- Yield: 2 1/2 cups
- Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 .
- In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
- Yield: 1 heaping cup
- Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
- Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
- Yield: 1 log
- Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
- Preheat the oven to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- Yield: 1 1/4 cups
NICOISE SALAD WITH GRILLED TUNA
This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.
Provided by dianegrapegrower
Categories Tuna
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
- Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
- Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
- Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
- Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.
NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
- Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
- Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
- Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 837 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED TUNA SALAD NICOISE
Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top
Provided by chef blade
Categories Tuna
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oil, liquids, and seasonings.
- In large bowl, pour over tomato, olives, beans, onion and potatoes.
- Refrigerate.
- Grill tuna steaks (preferably over charcoal) until just barely pink in the middle.
- Gently break up with fingers and lightly toss with veggies.
Tips:
- Use the freshest tuna steaks possible. Look for tuna that is firm to the touch and has a bright red color.
- Marinate the tuna steaks in a mixture of olive oil, lemon juice, garlic, and herbs before grilling. This will help to flavor the tuna and keep it moist.
- Grill the tuna steaks over medium heat for about 4 minutes per side, or until they are cooked to your desired doneness.
- Serve the tuna steaks immediately with a variety of accompaniments, such as niçoise salad, roasted potatoes, or grilled vegetables.
Conclusion
Grilled tuna Nicoise is a delicious and healthy summer meal. It is easy to make and can be enjoyed by people of all ages. The combination of tuna, vegetables, and dressing is refreshing and flavorful. This dish is perfect for a light lunch or dinner.
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