Nicoise Salad
Servings 4 People
Ingredients
- 2 pkg Coleson’s Catch Tuna Steaks 1-1/2 Lbs. total
- 12 red new potatoes boiled, quartered
- 20 Kalamata Olives
- 4 boiled eggs quartered
- 20 pieces marinated quarters of artichoke hearts
- 32 blanched green beans
- 12 tomato wedges
- 12 cucumber slices
- 1 sliced red onion
- 8 lemon wedges
- 1 head of butter lettuce trimmed & cleaned
- 1 c Feta Cheese
- Tomato Basil Vinaigrette dressing
Instructions
- Cold Version: You can broil, poach or sear the tuna. I prefer tuna only slightly cooked. Cut into finger-like slices. Chill. Have other ingredients ready and chilled. Assemble the salads starting with the lettuce on the plate and arrange the ingredients on top. The dressing can be served on the side or on the salad. The dressing can be used to marinate the tuna and the potatoes for a stronger flavor. Garnish with feta cheese.
- Hot Version: Have the warm tuna slices, quartered potatoes and eggs ready. In a saucepan, heat the dressing, onions and artichoke hearts. Assemble the salads starting with the lettuce. Add the olives, tomatoes, cucumbers and green beans, then the warm tuna, potatoes and eggs. Top with the hot dressing dividing the artichoke hearts and onions equally. Garnish with the lemon and feta.
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