by Gourmet Meals in Minutes
Serves: 8 people. Preparation time: 45-50 minutes.
- 2 lbs. Tuna Filets
- 16 Baby Red Potatoes
- 1 lb. Mixed Salad Greens
- 1 lb. Haricots Verts (Green Beans)
- 6 T. Olive Oil
- 2 T. Salt
- 1 T. Fresh Ground Black Pepper
- ½ C. Port Wine Vinaigrette
- 1 Qt. Cherry Tomatoes
- 4 Hard-Bolied Eggs (cut into eighths)
- 32 Niçoise (Cailletier or Taggiasca or Kalamata) Olives
- 1 C. Tomatillo or Sweet Salsa
Preheat the oven to 350°F. Cut the Tuna into eight 4 oz. portions and refrigerate. Halve the Potatoes, coat them in Olive Oil with some Salt and Pepper. Place them on a sheet and roast them at 350° in the oven for 30-35 minutes until tender. Cook the Haricots Verts (Beans) by boiling.
While the Potatoes are cooking, toss 2 cups of Salad Greens and ½ cup of the Beans with 3 tablespoons of the Vinaigrette. Mound the Greens and Beans on 8 serving plates. Now arrange a few Cherry Tomatoes, 4 Olives and 4 pieces of Egg on each plate around the Greens and Beans. Or you may want to group them instead.
When the Potatoes are done, remove them from the oven and slice them in half. Season the Tuna Filets with the remaining Salt and Pepper. Grill them on a medium-hot grill for 2-3 minutes on each side [Medium-Rare]. Slice the Tuna into ¼-inch thick slices and fan the Tuna slices on top of the Greens and Beans. Spoon 2 tablespoons of Salsa across the Tuna pieces. Place 4 Roasted Potato Halves around each plate. Serve while the Tuna and Potatoes are warm.
”Niçoise” (Nee'-kwaz) - French, meaning it comes from Nice, France.
”Haricots Verts” (Arico' vahre) - French for Green (or String) Beans.
This Salade Niçoise is world famous and the Tuna ("Thon" in French) is a popular addition on the Mediterranean Coast.
