Tuna Nicoise Salad

Tuna Nicoise

I love tuna nicoise, the elements are so fresh and combine to make such a filling, healthful meal.  Often I’ll use seared tuna if I want to make the meal a little more swanky but in the South of France, a  nicoise will still be served with canned tuna.  Either way it’s delicious.  This is the perfect leisurely dinner for two and makes a great summer meal.

Tuna Nicoise

Servings: 2

1 tablespoon olive oil

3 medium red skinned potatoes, cut into large cubes and boiled

1 tablespoon Tony’s seasoning (Cajun all-purpose seasoning)

4 cups mixed greens

2 cups thin green beans, steamed

1 can of tuna, drained

¼ cup radish, cleaned and quartered

3 hardboiled eggs, quartered

2 medium vine tomatoes, sliced

¼ cup mixed olives, pitted

salt and freshly ground pepper


3 tablespoons scallions, sliced

1 teaspoon minced Serrano pepper

2 teaspoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon cumin

½ cup champagne vinegar

1 cup olive oil

salt and freshly ground pepper

In a medium sized frying pan over high heat, add olive oil, boiled potatoes, and Tony’s seasoning.  Cook until potatoes have become nice and crunchy around the edges and deeply golden brown (about 8-10 minutes, stirring several times to turn potatoes).  Season potatoes to taste with salt and pepper.

In a medium sized bowl mix your scallions, serrano, lemon juice, Dijon, cumin, and champagne vinegar.  Slowly add your olive oil, whisking constantly to create your emulsion.  Season to taste with salt and pepper.

To assemble your salad, first mix your salad greens with a little vinaigrette.  Next mix your green beans with a slight amount of vinaigrette.  To create your salad: lay your greens in the center of a long oval platter in an upraised mound.  Mold your tuna in a cup measurement and plate in the center of the greens, drizzling extra vinaigrette over the tuna.  On either side of the plate, divide your potatoes, radishes, and green beans.  Plate your eggs, tomatoes, and mixed olives on either end and also towards the center.  Finish with a sprinkle of sea salt and freshly ground pepper.  Serve with a chilled glass of white wine-a Sauvignon Blanc would be delicious here.  Enjoy!


3 thoughts on “Tuna Nicoise Salad

  1. Pingback: Weekly Lunch Tip (salad bar) « Cooking with Aurora

  2. Pingback: Watermelon Salad « Cooking with Aurora

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