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Archive for June 4th, 2009

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This recipe can flow with your own whims and interpretation. Grill some tuna steaks, or just pan-fry some tuna burgers like I did (picked them up in the frozen section of Whole Foods). Steam some green beans, or asparagus, or even broccoli – like I said, follow your desire. Any colored peppers will do. Use cherry or grape tomatoes, or none if you don’t like them. What’s seasonal – by all means, add it, then enjoy it.

Composed tuna salad nicoise

2 tuns steaks, or 4 tuna burgers, or fillets

2 cups green beans, or asparagus, or …

2 cups cooked potatoes (halved, sliced, diced – you choose)

12 olives – I used….nicoise┬á ­čÖé

1 bell pepper – you choose the color

1 cup grape or cherry tomatoes

2 hard boiled eggs

anything else you would like to add (baby carrots? radishes?)

Dressing:

1/4 cup red wine vinegar

1 shallot minced finely

4 tablespoons extra virgin olive oil

1 clove crushed garlic

1 teaspoon grainy mustard

pinch of thyme

Steam or parboil green beans until just tender. Cook the potatoes whole, let cool, then cut into your desired shape. Roast or grill the peppers and tomatoes, with a little olive oil tossed on. Pan-fry or grill your tuna.

Plate: Each ingredient is given its own space on the plate. Be decorative and alluring. Then drizzle on the dressing and serve. Makes 4 servings. Serve with your favorite crusty bread.

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