NIÇOISE SALAD
Serves: 4
■ 1 cup (250 mL) olive oil
■ 1/2 cup (125 mL) finely chopped
■ fresh parsley
■ 3 tbsp (45 mL) fresh lemon juice
■ 2 tbsp (30 mL) finely chopped
■ shallot
■ 1 tbsp (15 mL) Dijon mustard
■ 1 1/2 tsp (7.5 mL) chopped fresh
■ tarragon or 1/2 tsp (2.5 mL) dried tarragon, crumbled
■ 1 tsp (5 mL) salt
■ 1/4 tsp (1 mL) ground pepper
■ 3 anchovies, finely chopped
■ 2 cloves garlic, finely chopped
■ 1/2 lb (226 g) sushi-grade ahi tuna,
■ 1 inch (2.5 cm) thick Oil
■ Salt and freshly ground pepper
■ 2 tbsp (30 mL) oil
■ 8 small red potatoes
■ 2 1/2 cups (625 mL) green beans, trimmed
■ 2 cups (500 mL) halved grape or cherry tomatoes
■ 1 cup (250 mL) red or yellow bell pepper, thinly sliced
■ 1/2 cup (125 mL) black olives
■ 4 hard-cooked eggs, peeled and quartered
1. To prepare dressing, whisk together first 10 ingredients (olive oil through garlic), until blended; set aside.
2. Rub both sides of tuna with some oil. Sprinkle lightly with additional salt and pepper. Heat 2 tbsp (30 mL) oil in large nonstick frying pan over mediumhigh heat. Add tuna and sear on both sides, about 45-60 seconds per side for rare tuna. Transfer tuna to a plate. Cool to room temperature, about 5 minutes.
3. Pour 3 tbsp (45 mL) dressing into a heavy locking plastic bag; reserve and refrigerate remaining dressing. Add tuna to bag and squeeze bag to coat tuna with dressing. Seal bag and place on a plate. Refrigerate, gently turning bag occasionally, for 1 hour. Meanwhile, cook potatoes in boiling salted water until tender; drain. When cool enough to handle, quarter potatoes; set aside.
4. Cook beans in boiling salted water until tender, about 3-4 minutes; drain. Cool immediately in ice water; drain. Cut beans in half lengthwise; set aside.
5. Remove tuna from refrigerator. Remove tuna from dressing; discard dressing in bag. Slice tuna into 1/4-inch (6-mm), pieces; set aside.
6. Combine potatoes, beans, tomatoes, bell pepper and olives in a bowl.
7. Add 1/2 cup (125 mL) reserved dressing to potato mixture and toss to coat.
8. Place potato mixture on a large serving dish. Top with tuna and eggs. Serve immediately with remaining reserved dressing.
Cook’s note: Sushi-grade ahi tuna, which may be eaten rare, can be found at specialty fish stores. Sushi-grade ahi tuna should be consumed within 24 hours of purchase. If rare sushigrade ahi tuna is not desired, tuna may be cooked longer than 45-60 seconds per side; cook just until tuna is opaque.