Nicoise Salad is basically the French version of the Cobb Salad. For this recipe, fresh tuna is covered and marinated with our Fish Blend and then grilled and seared to perfection. The vegetables and tuna are dressed with a delicious herbed vinaigrette made with the Herbs de Provence Blend. It's a beautiful and healthy salad using the perfect herbs to enhance the wonderful fresh flavors of the vegetables and tuna.
HERBS DE PROVENCE BLEND, Fish Blend
Ingredients:
FOR THE SALAD- (Serves two)
2 hard boiled eggs, sliced into quarters
1 cup fresh green beans, cooked slightly
1/2 cup black olives (Nicoise Olives, if available)
1/2 cup peeled and sliced cucumber
1 medium fresh tomato, quartered
8 - 10 new potatoes, cooked, cooled and sliced
1 shallot, sliced
4 large lettuce leaves
1 fresh tuna steak
2 Tblspns olive oil
1 Tblspn Fish Blend
salt, pepper and lemon juice, to taste
FOR THE VINAIGRETTE; Mix together the following ingredients-
1 Tblspn white wine vinegar
1 Tblspn olive oil
1 tsp Dijon mustard
1/2 tsp minced garlic
1 tsp Herbs de Provence Blend
salt & pepper, to taste
Directions:
Coat the tuna with 1 Tblspn of olive oil and then rub the Fish Blend onto both sides of the steak. Refrigerate the coated steak for 1 - 3 hours. Add the remaining 1 Tblspn of olive oil to a heavy (cast iron) skillet heated to high. Place the tuna steak in the heated skillet and sear the steak on each side for about 4 minutes ( tuna will be medium - well done with slightly pink color). Remove the tuna from the pan and cut into thin slices. Arrange the salad ingredients onto 2 salad plates (1/2 of each on the 2 plates): lettuce, eggs, potatoes, olives, cucumber, tomato, green beans, and shallot. Lay half of the sliced tuna in the middle of each salad and sprinkle with salt, pepper and lemon juice. Pour 1/2 of the vinaigrette over each salad and serve.
.....
