Salad Nicoise With Tuna Tonnato Sauce

Salad Nicoise with Tuna Tonnato Sauce by The Cooking Doc

08 Mar Salad Nicoise With Tuna Tonnato Sauce

Posted at 18:02h in Entrées, Small Plates/Salads by
0 Likes

 

Salad Nicoise With Tuna Tonnato Sauce

The Cooking Doc®
Print Recipe
Servings 4 people
Calories 258 kcal

Ingredients
  
1x2x3x

  • 1/2 pound (8 ounces) baby potatoes
  • 1/2 pound (8 ounces) haricots verts or thin green beans trimmed
  • 4 large eggs, soft boiled and cut in half
  • 1 head Boston lettuce, leaves separated
  • 4 ounces cherry tomatoes, cut in 1/2 about a heaping 1/2 cup
  • 4 radishes thinly sliced
  • 12 Nicoise olives (or other variety)
  • 2 scallions, sliced
  • 2 sprigs basil (leaves picked, larger leaves torn)
  • Fresly ground black pepper to taste
  • 1/2 cup Tuna Tonnato Sauce (Recipe below)
  • Lemon wedges for serving (optional)
  • TUNA TONNATO SAUCE INGREDIENTS:
  • 2 large eggs soft boiled
  • 1 6.7- ounce jar water packed tuna drained
  • 2 teaspoons capers rinsed
  • 2 anchovy filets rinsed
  • 1 garlic clove
  • ⅓ cup fresh squeezed lemon juice
  • Freshly ground black pepper to taste
  • ¼ cup extra virgin olive oil

Instructions
 

  • Place the potatoes in a medium saucepan and cover with an inch of cold water. Simmer over medium high heat until tender when pierced with a paring knife, about 5 minutes depending on size. Drain and set aside to cool.
  • Fill a medium bowl with ice and water, set aside. Bring a medium saucepan filled with 2 inches of water to boil over high heat. Add the green beans and cook until tender, about 4 minutes. Using a spider strainer or small colander, transfer beans to the prepared ice bath to cool. Reserve the saucepan of water. Remove the cooled beans and pat dry, reserving the ice bath.
  • Lower the heat to a simmer and gently place the eggs in the saucepan. For jammy eggs, cook 8 minutes, drain and cool in an ice bath for two minutes before draining and peeling under cold running water. If you like a firmer yolk, add another minute or two.
  • Line a medium platter with the lettuce leaves or divide between 4 serving plates. Arrange the potatoes, haricots verts, eggs, tomatoes, radish and olives on top of the greens. Sprinkle with scallions, basil leaves, and black pepper. Drizzle with the Tuna Tonnato Sauce or serve on the side.
  • Garnish with lemon wedges, if desired.
  • TUNA TONNATO SAUCE INSTRUCTIONS:
  • Gently place eggs in simmering water to cover by an inch. Cook eggs for 7 ½ minutes, drain and cool in an ice bath for two minutes before draining and peeling under cold running water.
  • Using a food processor or blender, pulse the eggs, tuna, capers, anchovies, garlic and lemon juice until combined. Scrape down the side of the machine with a rubber spatula and season with black pepper. While the machine is running on low, slowly add the olive oil through the feed tube.
  • Store refrigerated in an airtight container.

Notes

POTASSIUM INFORMATION:
214 mg ½ pound (8 ounces) baby potatoes
90 mg ½ pound (8 ounces) haricots verts or thin green beans, trimmed
76 mg 4 large eggs, soft boiled and cut in half
63 mg ½ cup Tuna Tonnato Sauce, recipe follows
Na+
194 mg ½ cup Tuna Tonnato Sauce, recipe follows
137 mg ½ pound (8 ounces) baby potatoes
88 mg 12 niçoise olives, or other variety
62 mg 4 large eggs, soft boiled and cut in half
 
TUNA TONNATO SAUCE NUTRITION PROFILE:
Makes about 1 ¼ cup
Analysis per serving, 1 Tablespoon
Calories (kcal) 46
Protein (g) 3
Carbohydrates (g) 0
Dietary Fiber (g) 0
Total Sugars (g) 0
Added Sugar (g) 0
Fat (g) 4
Saturated Fat (g) 1
Cholesterol (mg) 23
Calcium (mg) 8
Magnesium (mg) 5
Phosphorus (mg) 31
Potassium (mg) 38
Sodium (mg) 97

Nutrition

Serving: 4peopleCalories: 258kcalCarbohydrates: 19gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 233mgSodium: 489mgPotassium: 560mgFiber: 4gSugar: 3gCalcium: 99mgMagnesium: 47mgPhosphorus: 203mg
Tried this recipe?Let us know how it was!
Tags:
, , , , , , , , , , ,
No Comments

Sorry, the comment form is closed at this time.