TUNA NICOISE
Provided by Pierre Franey
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
- Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
- As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
- When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 1 gram, TransFat 0 grams
SALADE NIçOISE WITH FRESH TUNA
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
- Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
- Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
- Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
- Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
- No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
- When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
- To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams
TUNA NIçOISE SALAD
This colourful tuna Niçoise salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna.
Provided by Good Food team
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
- Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
- In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.
Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 1.35 milligram of sodium
NICOISE TUNA POCKETS
Number Of Ingredients 10
Steps:
- Warm the bread in a toaster oven or standard oven at 350°F. Meanwhile, drain the tuna, reserving 1 tablespoon of the oil. Mix the tuna, reserved oil, tapenade, lemon juice, and parsley season with salt and pepper. Mix the mayonnaise, basil pesto, and sun-dried tomato pesto in a separate bowl until well blended. Chop the spinach leaves coarsely.Spread the interior of each pita bread with some of the mayonnaise. Fill with the chopped spinach and the tuna mixture and serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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