Nicoise Salad with Fresh Grilled Tuna

* This classic salad is easy to prepare and is sure to impress your guests or even your family.
* You can vary the flavor of the tuna if you want a different taste by using different marinades or rubs.


* 3 pounds trimmed fresh green beans
* 1 1/2 cups thinly sliced sweet red peppers
* 2 pints grape tomatoes
* 24 small red potatoes, cooked and cut in half
* 1 cup pitted nicoise or kalamata olives
* 1 1/2 cups thinly sliced red onion
* 6 hard boiled eggs, quartered
* 12 white anchovies(optional)
* 1 1/2 to 2 pounds fresh tuna, grilled Coat tuna with olive oil, salt and pepper. Leave at room temperature for 30 to 45 minutes before cooking. Cook over high heat 2 to 3 minutes per side, should be served rare. Slice 1/4 inch thick on the bias.
* 4 teaspoons dijon mustard
* 4 tablespoons white wine vinegar
* 2 teaspoons salt
* 2 teaspoons minced shallot
* 1 teaspoon black pepper
* 3/4 cup extra virgin olive oil


* Steam green beans until just crisp tender. Boil potatoes in salted water until tender, drain and run cold water over the potatoes. Drain beans and potatoes well. On a large platter arrange green beans,then potatoes, tomatoes, olives, red peppers and onions. Repeat pattern. Surround platter with hard boiled eggs. Arrange anchovies over the top. Slice tuna and place on top of salad.
* Dressing: Combine all ingredients in a jar or blender until thickened. Pour over salad.
* Serves 6 to 8 people

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