Email
Print
Ingredients
For 4 Serving(s)
tuna-asparagus-salade-nicoise
- 3 Yukon Gold potatoes
- 4 eggs
- 1 lb asparagus
- 1 1/2 T lemon juice
- 1 t Dijon mustard
- 3 T olive oil
- 1 bibb lettuce
- 1 shallot
- fresh dill
- fresh chives
- 1 lb tuna steaks
- 1 c Nicoise olives
Tuna Asparagus Salade Nicoise Directions
- Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil and boil the potatoes until just tender. Use a slotted spoon to remove them and set aside to cool. When cool enough to handle, slice each potato into 6 or 8 wedges.
- Place the eggs in a medium saucepan. Cover with water and add a pinch of salt. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Prepare an ice water bath. Transfer the eggs to the ice bath, and leave to chill for 5 minutes. Peel the eggs and slice into halves.
- Bring a pot of salted water to a boil and prepare another ice water bath. Cook the asparagus in boiling water for about 3 minutes, until it’s bright green and crisp-tender. Transfer to the ice bath and allow to cool completely.
- In a small bowl, whisk together the lemon juice and mustard. While whisking, drizzle in the olive oil. Whisk until combined. Season to taste with salt and black pepper.
- Arrange the lettuce leaves on a large serving platter. Top with the potatoes, and asparagus spears. Drizzle with half of the vinaigrette, then place the dill, chives, and shallots on top.
- Season each tuna steak with salt and pepper. Heat the remaining tablespoon of olive oil in a large skillet. Sear the tuna, about 1 minute per side for rare. Transfer to a cutting board, and slice thinly against the grain.
- Arrange the tuna and hard-boiled eggs on top of the salad. Add the olives. Serve, passing the rest of the vinaigrette at the table.