My husband and I traveled to Europe where we had the best Nicoise Salad with freshly caught tuna. This is my take on that fabulous meal. All you need is a fork and a piece of crusty baguette! —Cheryl Woodson, Liberty, Missouri
- Prep: 50 min. + cooling Cook: 5 min.
- Yield: 4 Servings
Ingredients
- 3/4 pound fingerling potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 medium heirloom tomatoes, seeded and chopped
- 2 plum tomatoes, seeded and chopped
- 1 small red onion, chopped
- 1/2 cup pickled dill green beans, cut into 1/2-inch pieces
- 1/2 cup pitted Greek olives, chopped
- 2 hard-cooked eggs, chopped
- 1 tablespoon capers, drained
- DRESSING:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 garlic clove, minced
- 1 teaspoon grated lemon peel
- 1 teaspoon anchovy paste
- 1/4 teaspoon pepper
- TUNA:
- 4 tuna steaks (4 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- French bread baguette slices and minced fresh basil, optional
Directions
- Place potatoes on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; toss to coat.
- Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 10 minutes. Cool.
- In a large bowl, combine the potatoes, tomatoes, onion, beans, olives, eggs and capers. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
- Brush steaks with oil; sprinkle with salt and pepper. In a large skillet, cook tuna over medium-high heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center. Cut into 1/2-in. slices. Divide potato salad among four plates. Top with tuna. Serve with baguette and sprinkle with basil if desired. Yield: 4 servings.
Nutritional Facts 1 serving (calculated without baguette slices) equals 544 calories, 36 g fat (5 g saturated fat), 162 mg cholesterol, 859 mg sodium, 22 g carbohydrate, 3 g fiber, 34 g protein.
Originally published as Seared Tuna with Nicoise Potato Salad in
Taste of Home’s Holiday & Celebrations Cookbook
Annual 2012, p196
