Preparation Time: Approximately 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour and 20 minutes
This amazingly delicious entrée salad came from Nice, France – an exotic resort on the French Riviera (Cote d`Azur). The classic version of the dish uses only raw, fresh vegetables. However, cooks all around the world have created a variety of versions of this salad that incorporate cooked ingredients. The version presented in the recipe below is pretty close to the original one, with only an addition of green beans and potatoes. For an ideal tangy excitement, top the salad with Lemon Mustard Vinaigrette.
- Tuna Fillets: 25 oz (3/4 inch thick)
- Dried tarragon: ½ teaspoon
- Black pepper: 1/16 teaspoon
- Salt: ¼ teaspoon
- Red potatoes: 2 small
- Romaine lettuce leaves: 8
- Green beans: 5 ounces (cut then into two-inch pieces)
- Hard boiled eggs: 2 (quartered)
- Plum tomatoes: 2 (small, quartered)
- Black olives: 8
- Chilled salad plates
- Capers: 2 teaspoons
- Lemon Mustard Vinaigrette
Take a large skillet, and put tarragon, tuna fillets, pepper and salt into it. Let the mixture simmer on a medium high heat for eight minutes in an inch of water. Take tuna out of the skillet and put it on a plate. You need to reserve the liquid left behind in the pan, and keep it in refrigerator for about one hour prior to serving.
Put some water in skillet and bring it to a boil. Add green beans and potatoes to the boiling water and cover the pan with the lid. Take the green beans out of the pan with the help of a slotted spoon after four minutes of cooking. Rinse then immediately and thoroughly in cold water. Set the rinsed green beans aside. Allow the potatoes to simmer for additional six minutes. Get them out of the boiling water, and put them on a plate for cooling. Slice the potatoes when they cool down.
Assembling the Salad:
Take chilled salad plates, and arrange four lettuce leaves on each one of them. Divide the ingredients equally on every plate. Arrange potatoes, tuna fillets, tomatoes, green beans, olives, eggs, and capers on lettuce. Drizzle the salad vinaigrette, and serve.
The above mentioned amount of ingredients will make at least two servings.