Party Planning Recipes for the month of June > Summer Foods >
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Tuna Nicoise Salad #2
4 eggs
1 pound of new potatoes
4 ounces of small green beans, trimmed and halved
2 tuna steaks, about 6 ounces each
6 tablespoons of olive oil plus extra for brushing
1 garlic clove, crushed
1 1/2 teaspoons of Dijon mustard
2 teaspoons of lemon juice
2 tablespoons of chopped fresh basil
2 Boston or Bibb lettuces
7 ounces of cherry tomatoes, halved
6 ounces of cucumber, peeled , cut in half and sliced
2 ounces of pitted black olives
2 ounces of canned anchovies in olive oil, drained
salt and pepper |
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Bring a small pan of water to a boil. Add the eggs and then cook for 7 - 9 minutes from when the water returns to a boil 7 minutes for a slightly soft center or 9 minutes for a firm center. Drain and refresh under cold running water. Set aside.
Cook the potatoes in lightly salted boiling water for 10 - 12 minutes, until tender. Add the beans 3 minutes before the end of the cooking time. Drain both vegetables well and refresh under cold water. Drain well again.
Wash and dry the tuna steaks. Brush with a little olive oil and season to taste. Cook on a preheated ridged griddle for 2- 3 minutes each side, until just tender but still slightly pink in the center. Set aside to rest.
Whisk together the garlic, mustard, lemon juice, basil and seasoning. Whisk in the remaining olive oil.
To assemble the salad, break apart the lettuces and tear into large pieces. Divide among individual serving plates. Next, add the potatoes and beans, tomatoes, cucumber, and olives. Toss lightly together. Shell the eggs and cut into fourths lengthwise. Arrange these on top of the salad. Scatter the anchovies over the top.
Flake the tuna steaks and arrange on the salad. Pour over the dressing and serve. Serves 4
 
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