Tuna Nicoise Recipe - Cooking Index
Tuna Nicoise Recipe - Cooking Index
| 4 | Tuna steaks - (4-oz ea) | |
| Oil - for grilling | ||
| Salt - to taste | ||
| Freshly ground black pepper - to taste | ||
| 4 cups | 948ml | Boston Bibb lettuce - (2 small heads) - torn into pieces |
| 1 | Lemon Aioli - see * Note | |
| 1/2 lb | 227g / 8oz | Red skin potatoes - quartered, cooked until tender, cooled |
| 1/2 lb | 227g / 8oz | Green beans - snipped, cooked until tender, cooled |
| 8 | Cherry tomatoes | |
| 1 | Red onion - halved, sliced thin (small) | |
| 3 | Hard-boiled eggs - sliced | |
| 1/2 cup | 118ml | Nicoise olives - for garnish |
* Note: See the "Lemon Aioli" recipe which is included in this collection.
Preheat the grill. Oil and season the tuna. Grill the tuna for 1 to 2 minutes on each side. Toss the lettuce with 1/4 cup of Aioli dressing and season with salt and pepper. Place in the center of your salad plates. Arrange the rest of the ingredients in a pretty way. Top with the beautiful tuna steak, and drizzle all over with the remaining dressing. Garnish with the olives.
This recipe yields 4 entree salads.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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