Deconstructed Tuna Nicoise
Author: Veggiemental
Recipe type: Salad
Cuisine: Mediterranean
Yield: 2 servings
- 1 large, fresh tuna fillet - seared to your liking, rested and sliced
- 8oz (approx) dark, mixed salad leaves
- 10 small new or baby potatoes, cooked and cooled
- 4oz fresh french beans, blanched
- 6 quail (or 2 regular) eggs, boiled and halved (quartered if regular eggs)
- ½ red onion, sliced
- About 10 baby red tomatoes
- ¼ cucumber, cut in half horizontally, and sliced
- ½ avocado, sliced
- Handful dry-cured olives, unpitted
- About 2 T Capers, Drained
- 2 Lemon Slices
- For The Dressing:
- ¼ Cup Extra Virgin Olive Oil
- 1 T Champagne Vinegar (or white wine vinegar)
- Juice Half a Lemon
- 1 t Mustard
- 2 T Orange Juice
- 1 T fresh tarragon or chervil, chopped fine
- Salt and Pepper to Taste
- Extra 1 T fresh tarragon or chervil, chopped fine, to serve.
- Make the dressing: Place all the ingredients in a jam/mason jar and shake well to combine.
- For the Salad:
- Dress the leaves with 2 T of the dressing. Taste, check seasoning and add more dressing to the leaves if desired.
- Arrange on a platter.
- Arrange the rest of the ingredients around the platter, placing the sliced tuna down the center.
- Serve with more dressing on the side.
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/deconstructed-tuna-nicoise/
3.5.3208