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  • Nicoise Salad

  • American tuna salad typically means from a can, with mayo and served on bread.
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  • American tuna salad typically means from a can, with mayo and served on bread.
    The phrase "a la Nicoise" (pronounced nee-SWAHZ) means the dish is prepared as it would be in the French Riviera city of Nice. Key culinary ingredients of the region include tomatoes, black olives, garlic and anchovies.
    This Nicoise salad omits the anchovy but adds fresh tuna steaks, green beans, onions, hard-cooked eggs and herbs for a delicious yet healthful salad. Tuna is high in omega-3 fatty acids and contains less saturated fat than beef steak.
    If tuna steaks are not available, we also tested this recipe with salmon.
    Ingredients:
    1/3 cup lemon juice
    3 tablespoons red-wine vinegar
    1 medium shallot, cut into small pieces
    1 clove garlic, halved
    1 teaspoon fresh thyme leaves
    1 tablespoon capers, rinsed and drained
    2 teaspoons Dijon-style mustard
    Salt and pepper, to taste
    1/4 cup olive oil
    8 ounces small red potatoes, about 7 or 8 potatoes
    10 ounces green beans, trimmed
    3/4 pound fresh tuna steaks
    Boston or butter lettuce, for leaves
    1 small red onion, sliced thin
    2 medium tomatoes, cut into 1/4-inch wedges
    1 hard cooked egg, cut into 6 wedges
    2 tablespoons Nicoise olives, pitted
    Directions:
    Place the lemon juice, vinegar, shallot, garlic, thyme, capers, mustard, salt and pepper and olive oil in food processor. Process until smooth; cover and refrigerate.
    Place the potatoes in a saucepan and cover with water. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until tender. Drain and rinse with cold water; cut potatoes in half. Set aside.
    Cook the green beans in boiling water 3 minutes or until tender. Drain and rinse with cold water; set aside.
    Sprinkle the fish with salt and pepper and spray with nonstick spray. Preheat grill to medium-high direct heat or allow coals to burn down to white ash (or heat a grill skillet over medium-high heat). Grill tuna 4 minutes on each side or until fish is done and flakes with a fork. Remove fish from grill and break into large chunks.
    Place the greens on a large serving platter. Arrange fish, potatoes, beans, onion, tomatoes, egg and olives on platter. Drizzle with dressing.
    Yield: 4 servings
    Nutrition information per serving: 340 calories (42 percent from fat), 17 grams total fat, (3 g saturated), 90 mg cholesterol, 26 g carbo, 25 g pro, 149 milligrams sodium, 5 g dietary fiber.
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