Chef Al Levinsohn pulls this recipe out of the archives to create a tuna salad a la Nicoise with mustard vinaigrette and olive tapenade. This recipe will serve six.
Salad a la Nicoise
Ingredients:
1 lb. good quality tuna
1 lb. red potatoes, blanched, sliced and chilled
3 hard-boiled eggs, peeled and chopped
1/2 lb. fresh green beans, blanched
4 oz. olive tapenade (recipe follows)
4 oz. mustard vinaigrette (recipe follows)
Extra virgin olive oil
Kosher salt and fresh ground pepper to tste
Chopped fresh parsley
Procedure:
- Prepare vegetables, hard-boiled eggs, olive tapenade and red wine dressing and store in refrigerator until needed
- Cut the tuna into six equal steaks, approximately one-inch thick
- Marinate tuna with salt, pepper and olive oil; Set aside
- Preheat charcoal or gas grill – grill tuna to medium-rare, approximately 3 minutes each side
- Toss vegetables with mustard vinaigrette. Divide evenly onto six serving plates
- Sprinkle with chopped eggs
- Top tuna steak with 1 oz. tapenade and place over vegetables
- Drizzle with extra virgin olive oil garnish with chopped parsley
- Serve immediately
Olive Tapenade (Serves 8)
