Filed Under: scandinavian, sear, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Niçoise Salad

A colourful and healthy meal.

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April 8th, 2012

Photography by Douglas Bradshaw Food styling by Ruth Gangbar

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Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
  • 1 pound sushi-grade tuna steak, about 1-inch thick
  • 1 lemon vinaigrette
  • 2 teaspoons olive oil
  • 1 pound new potatoes, washed, skins on
  • 2 tablespoons white vinegar
  • 1/2 pounds French beans, tailed and blanched
  • 24 cherry tomatoes, halved (red and yellow)
  • 1/2 Cups thinly sliced red onion soaked in cold water
  • 1/2 Cups capers, rinsed
  • 118 black olives, pitted
  • 1/4 Cups chopped fresh marjoram
    • Directions
  • 1.

    Rub tuna with olive oil and season with salt and pepper.

  • 2.

    Make Lemon Vinaigrette.

  • 3.

    Heat a non-stick skillet on high and sear tuna for 2-3 minutes per side for rare. Let tuna rest on a cutting board.

  • 4.

    Place potatoes in a large pot of cold, salted water and add white vinegar. Bring to a boil and cook for 10-15 minutes or until tender. Drain and cool.

  • 5.

    Cut potatoes into 1/4-inch-thick slices.

  • 6.

    Place all salad ingredients except tuna in a large bowl and dress with vinaigrette. Season with salt and pepper.

  • 7.

    Slice tuna in 1/4-inch-thick slices and place over salad.

    • Nutrients Per Serving
    Nutrients per serving: 331 calories, 18 g fat, 21 g protein, 24 g carbs, 5 g fibre. Excellent source of vitamins A, B6, B12, C and E, and niacin, thiamin, phosphorus and magnesium.
    Niçoise Salad
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