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Michael Symon's Tuna Nicoise Salad

Tuna Nicoise Salad Michael Symon
Salad with Tuna, Potatoes, and String Beans
skill level
Easy
time
30-60min
servings
6
cost
$$
Contributed by :
Tuna Nicoise Salad: A sophisticated salad composed of tuna, potatoes, string beans, egg, anchovies, and olives.
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ingredients
  • 2 pounds Tuna Steak (cut into 4 1-inch thick pieces)
  • 2 cups French String Beans (haricots verts; stems removed and blanched)
  • 1/2 pound Baby Redskin Potatoes (halved)
  • 1/2 pound Fingerling Potatoes (halved)
  • 1 bunch Radishes (sliced)
  • 4 soft boiled Eggs (peeled)
  • 1 cup pitted Black Olives
  • 2 cups Arugula
  • 1/2 tin Anchovies (optional)
  • Salt and freshly ground Black Pepper
  • 1/4 cup Sherry Vinegar
  • 2 tablespoons Dijon Mustard (separated)
  • 3/4 cup Olive Oil (plus more for drizzling)
  • Kosher Salt to taste
  • freshly ground Black Pepper to taste
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 pound Baby Redskin Potatoes (halved)
    1/2 pound Fingerling Potatoes (halved)
    For the potatoes, bring a large pot of salted water to a boil. Add the potatoes and cook until tender but not falling apart, about 10 minutes.  Drain and let cool.
  • 2
    2 pounds Tuna Steak (cut into 4 1-inch thick pieces)
    2 tablespoons Dijon Mustard (separated) 
    3/4 cup Olive Oil (plus more for drizzling) 
    Kosher Salt to taste 
    freshly ground Black Pepper to taste
    To grill the tuna, pre heat your grill to high. It should be very hot. Brush the tuna with a tablespoon of mustard. Drizzle the tuna with olive oil and season with salt and pepper on both sides.  When the grill is ready, add the tuna and grill each side for 1 1/2 to 2 minutes.  The center should be raw.
  • 3
    2 cups French String Beans (haricots verts; stems removed and blanched)
    Toss the haricot verts and potatoes in the vinaigrette. Place on the grill and cook for 2 to 3 minutes or until lightly charred. 
  • 4
    1 bunch Radishes (sliced)
    4 soft boiled Eggs (peeled)
    1 cup pitted Black Olives
    2 cups Arugula
    1/2 tin Anchovies (optional)
    Arrange the tuna, haricots verts, potatoes, radishes, eggs, olives, arugula and anchovies (if using) on a large flat platter. 
  • 5
    1/4 cup Sherry Vinegar
    Salt and freshly ground Black Pepper
    For the vinaigrette, combine the vinegar, anchovies and remaining mustard.  Slowly whisk in the olive oil to create an emulsion. Season with salt and freshly ground black pepper.  Drizzle some of the vinaigrette over the tuna and vegetables.  Reserve the rest to serve in a small pitcher on the side.
 
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