'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.
/53 y a /Pb62
cz/z.dyta7Nyoeyia4e
ye?7,/ye
_,2,r/ye
eia4'1.4://yta
&yyty
yeirriye, -Maya&om-e/ed