Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 Quarts Court-Bouillon
- 4 Tuna Steaks (6- or 8- ounces each)
- 4 Eggs, hard-boiled and sliced
- 1 Pound Small Red or Fingerling Potatoes, boiled and cut into quarters
- 8 Ounces Green Beans, ends trimmed and cooked
- 8 Ounces Asparagus, woody ends trimmed and cooked
- 8 Ounces Cherry Tomatoes, cut in half
- 1 Cup Kalamata or other type of olives
- 2 Tablespoons Olive Oil
- 4 Cups Mesclun Greens or Romaine Lettuce, cut into 1" squares
- Vinaigrette, Lemon or other citrus flavor
- Salt and Pepper, to taste
- Herbed Goat Cheese (Optional)
Preparation:
See recipe link for court-bouillon at the right. Bring the court-bouillon to a gentle simmer (about 180 degrees). Place the tuna steaks into the court-bouillon and cook until done in the center, approximately 10 minutes. The tuna will turn a gray, opaque color and be firm to the touch.Toss the cooked vegetables separately with a little olive oil, salt, and pepper. Cool the tuna and the cooked vegetables. Nicoise salad should be served at room temperature or cold.
Just before you are ready to serve the salad, place a small handful of greens in the center of a cold plate. Arrange the vegetables and olives around the greens toward the outside of the plate. Place the tuna steak on top of the greens. Drizzle a small amount of vinaigrette over the tuna and vegetables. If using goat cheese, crumble a small amount on top of the tuna. Serve with fresh bread.
