Tuna Nicoise Salad
About this Recipe
A traditional favorite. Serve ingredients mixed together, or deconstructed as pictured.
Tuna Nicoise Salad
Directions
- Heat olive oil in sauté pan over medium-high heat.
- Season tuna on both sides with salt and pepper, then cook for 1 minute on each side.
- Remove from heat and cool in refrigerator for 20-30 minutes.
- Once cool, remove from cooler and slice.
- In the center of four plates layer tuna like a deck of cards. Now section off egg, tomatoes, capers and green beans.
- Make a line over sliced tuna with olive mixture. Drizzle everything with dressing and serve.
Ingredients
- 4 Tbsps. capers
- 4 egg(s), boiled, peeled, cut in half
- 1/4 pound green beans, fresh, blanched
- 1 cup olive(s), mixed, sliced
- 1 Tbsp. pepper, black
- 2 Tbsps. Piancone® Oil, Olive
- 1/4 pound potato(es), fingerling, boiled and sliced
- 1/4 pound potato(es), purple, boiled and sliced
- 1 Tbsp. salt
- 1/2 pint tomato(es), red teardrop
- 4 tuna block(s), saku
- 1 cup Village Garden® Balsamic Vinaigrette, Tuscany