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| Tuna Niçoise |
A cooling summer luncheon first course or entrée made with tuna, ripe olives
and tomatoes. If made without tuna, it is the classic Salade Niçoise.
Ingredients
1 clove garlic, peeled and halved
1 head Boston lettuce, trimmed, broken into bite – size pieces and chilled
2/3 cup vinaigrette
2 6 1/2 ounce cans white meat tuna, drained and flaked
2 cups cold diced cooked potatoes
2 cups cold cooked cut green beans
1/2 cup ripe olives
2 ripe tomatoes, cored and cut into wedges
1 2 ounce can anchovies, drained
1 tablespoon capers
1 teaspoon minced fresh chervil
1 teaspoon minced fresh tarragon
Method
Rub a wood salad bowl with garlic; add lettuce, 2 – 3 tablespoons dressing and
toss. Mix 1/3 cup dressing with tuna, potatoes and beans, and then pile on lettuce.
Garnish with olives, tomatoes, anchovies, sprinkle with capers, herbs and
remaining dressing. Do not toss.
and tomatoes. If made without tuna, it is the classic Salade Niçoise.
Ingredients
1 clove garlic, peeled and halved
1 head Boston lettuce, trimmed, broken into bite – size pieces and chilled
2/3 cup vinaigrette
2 6 1/2 ounce cans white meat tuna, drained and flaked
2 cups cold diced cooked potatoes
2 cups cold cooked cut green beans
1/2 cup ripe olives
2 ripe tomatoes, cored and cut into wedges
1 2 ounce can anchovies, drained
1 tablespoon capers
1 teaspoon minced fresh chervil
1 teaspoon minced fresh tarragon
Method
Rub a wood salad bowl with garlic; add lettuce, 2 – 3 tablespoons dressing and
toss. Mix 1/3 cup dressing with tuna, potatoes and beans, and then pile on lettuce.
Garnish with olives, tomatoes, anchovies, sprinkle with capers, herbs and
remaining dressing. Do not toss.
