This lovely entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This delightful version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with Lemon Mustard Vinaigrette for the perfect tangy enhancement.
Prep Time: 1 hours, 00 minutes
Cook Time: 20 minutes
- 2 5-oz 3/4 inch thick tuna fillets
- ½ teaspoon dried tarragon
- ¼ teaspoon salt
- Dash (1/16 teaspoon) black pepper
- 2 small red potatoes
- 5 ounces green beans, cut into 2-inch pieces
- 8 romaine lettuce leaves
- 2 small plum tomatoes, quartered
- 2 hard-boiled eggs, quartered
- 8 black olives
- 2 teaspoons capers
- Lemon Mustard Vinaigrette
- Chilled salad plates
Using a large skillet, simmer tuna fillets, tarragon, salt, and pepper covered over medium-high heat in 1 inch of water for 8 minutes. Remove tuna to a plate, reserving liquid in skillet, and chill for at least 1 hour before serving.
Bring the water in skillet to a boil and add potatoes and green beans cover with a lid. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature.
Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange tuna fillets, potatoes, green beans, tomatoes, eggs, olives, and capers on the beds of lettuce. Drizzle with vinaigrette and serve.
Makes 2 servings.