This composed whole meal salad is a classic from the city of Nice in the south of France. In this version, the tuna is grilled rare for a fresh update. However, you can use 3 cans (each 6 oz/170 g) solid white tuna instead. You can prepare all the cooked ingredients and dressing and hold, covered and refrigerated, for up to 1 hour.
Ingredients
- 5 new red potatoes (unpeeled), 1-1/2 lb (750 g)
- 1 lb (500 g ) green beans, trimmed
- 5 plum tomatoes
- Half small red onion
- 4 hard-cooked eggs
- 1-1/2 lb (750 g ) fresh tuna fillet
- 2 tbsp (25 mL ) extra-virgin olive oil
- Pinch each salt and pepper
- 1/3 cup (75 mL) Niçoise or other black olives
- Dressing:
- 1/4 cup (50 mL ) red wine vinegar
- 1 tbsp (15 mL ) Dijon mustard
- 1 clove garlic, minced
- 2 tsp (10 mL ) anchovy paste
- 1/4 tsp (1 mL) each salt and pepper
- 1/2 cup (125 mL ) extra-virgin olive oil
Steps
- Dressing: In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper; gradually whisk in oil until blended. Set aside.
- In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into quarters.
- In same pan, cook green beans until tender-crisp, 5 to 7 minutes. Drain and cool in cold water; drain well.
- Cut each tomato into 6 wedges. Slice red onion. Peel off eggshells; cut eggs into quarters.
- Brush both sides of tuna with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until firm and pink outside yet still rare inside, 6 to 8 minutes. Cut into 1/4-inch (5 mm) thick slices.
- Attractively arrange tuna on platter along with potatoes, beans, tomatoes, onion, eggs and olives; drizzle with dressing.
