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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. |
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