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Salade Ni�oise

Recipe Information

Servings 4
Preparation Time 30 Minutes
Cook Time 1 Hour
Total Time 1 Hour, 30 Minutes
Difficulty Intermediate
Main Ingredient Potato; Ni�oise Olives; Tuna
Category Nuts, Fats, & Oils; Seafood; Vegetables
Meal Lunch; Dinner
Type Appetizer; Side Dish
Subtype Salad
Cuisine French
Cook Method Baking; Broiling
Diet Heart Healthy; High Protein; High Fiber; Gluten Free

Ingredients

  • 1 pound new potatoes, quartered

  • 3 tablespoons extra-virgin olive oil, plus extra for brushing

  • 1 teaspoon fresh rosemary, chopped

  • 1 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

  • 1/2 yellow onion, finely diced

  • 1/2 pound green beans, trimmed

  • 4 tuna fillets, each 5 ounces

  • 1/2 cup Ni�oise olives, pitted and chopped

  • 1 clove garlic, minced

  • 6 anchovy fillets, rinsed and chopped

  • 1 tablespoon capers, rinsed and chopped

  • 1 teaspoon fresh thyme, chopped

  • 1 tablespoon fresh lemon juice 

  • 2 tablespoons fresh Italian parsley, chopped

 

Directions

  • Preheat oven to 425�Fahrenheit.

  • Combine the potatoes, 1 tablespoon of olive oil, the rosemary, 1/2 teaspoon of salt, and the black pepper in a baking dish, stirring to coat evenly. Roast for 15 minutes, then stir and add the onion. Continue roasting 20 minutes, shaking the pan every few minutes. Transfer to a large bowl and set aside.

  • Boil one inch of water in a saucepan fitted with a steamer basket. Steam the beans 5 minutes until tender-crisp. Drain, rinse with cold water, and drain again. Set aside.

  • Heat a gas grill or broiler. Lightly brush the grill rack or broiler pan with olive oil. Position the cooking rack about 6 inches away from the heat source.

  • Brush the tuna fillets with olive oil, sprinkling both sides with the remaining salt. Grill or broil 4 minutes on each side, until firm to the touch. Transfer to a plate and keep warm.

  • Combine the olives, garlic, anchovies, capers, thyme, lemon juice, remaining olive oil, potatoes, and beans in a large bowl. Mix well and divide among the plates, placing a tuna fillet on each. Garnish with the parsley.

 

Nutrition (per serving)

  • Calories: 399 cal

  • Total fat: 16g

  • Saturated fat: 2g

  • Monounsaturated fat: 11g

  • Cholesterol: 71mg

  • Sodium: 575mg

  • Carbohydrate: 24g

  • Fiber: 6g

  • Protein: 37g