"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grilled Tuna Nicoise Recipe

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This recipe for Grilled Tuna Nicoise, by , is from The Official Elf Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamar Abell
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Spice mixture for tuna/salmon:
2 T paprika
2 t onion powder
2 t garlic powder
1 t cayenne pepper
1 t white pepper
1 t thyme
1 t ginger
1 t cumin

For Dressing:
1/4 cup red wine vinegar
1/2 onion
2 t Dijon mustard
1 large garlic clove
1 tin anchovies- with oil
1 1/2 t fresh thyme
1 1/2 fresh T basil

For Salad:
1 1/2 pounds salmon or tuna steaks (salmon should be cut into cubes- leave tuna as steaks)
1 pound green beans (preferably haricot verts)
1 pint cherry or grape tomatoes
4 hard boiled large eggs, quartered
1/2 pounds small (1-2 inch) potatoes (preferably Yukon gold)
1 container pitted nicoise olives (or other small brine-cured olives)
3 T finely chopped parsley
1/4 cup drained and rinsed capers

Directions:
Directions:
Cut salmon into cubes. Toss lightly with olive oil and season cubes/ steaks generously with spice mixture and kosher salt. Spray PAM on grill pan and preheat. Grill fish , turning on each side until opaque (careful not to overcook).
Set aside.

For dressing, in a food processor process garlic, onion, anchovies, vinegar and mustard. While machine is running, gradually add olive oil. Add basil and thyme and pulse a couple of times to combine. Add salt or pepper to taste.

Microwave green beans until tender crisp (about 5 minutes) and immediately run under cold water to keep color and crispness.
Boil potatoes with skin for about 15- 20 minutes and drain n a colander. HAlve potatoes while still warm and toss with 2 T dressing.

To plate, create section of tomatoes, green beans, fish, eggs, olives and potatoes. Sprinkle platter with parsley and capers and then drizzle dressing on top.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Use large eggs (actually they are the smallest you can get ) for a prettier look.
Store all ingredients separately until ready to plate.

 

 

 

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