'VW

Salade Nicoise

•

411

*

1/2

cup olive oil

3

tablespoons white wine vinegar

1

teaspoon salt, divided

1/2

teaspoon pepper, divided

1

teaspoon Dijon mustard

2

6-oz. tuna fillets

1

pound small thin-skinned potatoes,

cooked, peeled, halved, sliced 3 /8 inch

1

tablespoon chopped green onions

1/4

cup dry white wine

1

head Boston lettuce, washed, crisped

1/4

pound thin green beans,

•

blanched, chilled

2 or 3

medium tomatoes, cut into wedges

2 or 3

hard-cooked eggs, quartered

1/2

cup Kalamata, Nicoise or ripe olives

2-oz.

rolled anchovy fillets

2

tablespoons capers

3

tablespoons minced parsley

In a small bowl, whisk together oil, vinegar, half the

salt and pepper, and mustard. Pour 1/4 cup dressing

over tuna in a shallow dish. Cover and marinate in

refrigerator 2 hours, turning once. In large bowl,

combine hot potatoes, green onions, remaining salt

and pepper and wine. Toss gently. Add 3 tablespoons

dressing and toss again. Cover and refrigerate.

Remove fish from marinade. Broil or grill 3-inches

from heat, 4 minutes on each side, until fish begins

to flake, basting occasionally with marinade. Cut

each into 2 or 3 servings. Line a platter with lettuce.

Arrange potatoes, green beans, tomatoes, eggs, yolk

side up, olives and tuna in separate mounds. Top tuna

with anchovies and capers. Sprinkle potato salad

with parsley. Drizzle with dressing. Serve remaining

dressing on the side.

Makes 4 to 6 servings.

NOTE: Discard any leftover marinade.

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