My Tuna Salad Nicoise Recipe

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My Tuna Salad Nicoise
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Ingredients
23
Count
Nutrition
3232
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Position a rack in the middle of the oven and preheat to 400 degrees.
  2. Wrap the beets tightly in a packet of aluminum foil. Set directly on the oven rack and bake until very tender, 1 hour to 1 hour and 15 minutes. Remove from the oven and cool the beets in the foil to room temperature. The beets can be prepared to this point up to 1 day in advance. Refrigerate them in their foil, returning them to room temperature before proceeding. Peel the beets and cut them into eighths.
  3. On a sheet pan, toss the potatoes with the oil. Season lightly with salt and pepper. Toss the potatoes, stirring them occasionally, until they are tender and well browned, 30 to 40 minutes. Remove from the oven and cool.
  4. Bring a medium pan of water to a boil. Add the artichokes and 2 teaspoons salt and cook uncovered, stirring occasionally, until tender when pierced with a fork, about 15 minutes. Drain well and cool. Quarter the artichokes vertically.
  5. Bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Cook until just tender, 2 to 3 minutes after the water returns to a boil. Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool. Drain well.
  6. Prepare a hot charcoal fire or preheat a gas grill to medium high. When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6-inches above the heat.
  7. Spread one side of the tuna with half the tapenade. When the fire is hot, lay the fish on the rack, tapenade side down. Cover and grill for 4 minutes. Spread the upper side of the tuna with the remaining tapenade. Turn the fish and grill another 3 to 5 minutes for medium rare, or until done to your liking. Transfer to a cutting board and cool slightly. Remove and discard the skin and cut the tuna into slices that are 2-inches long and about 1/2-inch thick. Season generously with freshly ground pepper.
  8. In a medium bowl, toss the artichokes with 1 tablespoon of the vinaigrette. In a second bowl, toss the potatoes with 2 tablespoons of the vinaigrette. In a third bowl, toss the beets and red onions with 2 tablespoons of the vinaigrette. In a fourth bowl, toss the tomatoes with 2 tablespoons of the of the vinaigrette. Season each vegetable to taste with salt and pepper and marinate for 30 minutes.
  9. Mound the mesclun in the center of a large platter. Spoon the marinated artichokes, potatoes, beets, and tomatoes around, not on, the mesclun. Add the hard cooked egg wedges to the platter and drizzle them with a tablespoon or two of vinaigrette. Arrange the tuna slices over the mesclun and drizzle the fish with 3 tablespoons of vinaigrette. Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately. Pass the remaining vinaigrette at the table.
  10. BALSAMIC VINAIGRETTE
  11. In a medium bowl whisk together the vingar, mustard, shallot, hot pepper sauce and salt. Continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste and adjust the seasoning. Use within an hour or so of completion.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3232.02 Kcal (13532 kJ)
Calories from fat 1826.44 Kcal
% Daily Value*
Total Fat 202.94g 312%
Cholesterol 179.33mg 60%
Sodium 5744.6mg 239%
Potassium 2136.25mg 45%
Total Carbs 242.67g 81%
Sugars 26.49g 106%
Dietary Fiber 18.36g 73%
Protein 119.7g 239%
Vitamin C 52.7mg 88%
Vitamin A 3.8mg 126%
Iron 192.1mg 1067%
Calcium 284.7mg 28%
Amount Per 100 g
Calories 359.83 Kcal (1507 kJ)
Calories from fat 203.34 Kcal
% Daily Value*
Total Fat 22.59g 312%
Cholesterol 19.97mg 60%
Sodium 639.56mg 239%
Potassium 237.83mg 45%
Total Carbs 27.02g 81%
Sugars 2.95g 106%
Dietary Fiber 2.04g 73%
Protein 13.33g 239%
Vitamin C 5.9mg 88%
Vitamin A 0.4mg 126%
Iron 21.4mg 1067%
Calcium 31.7mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 80.8
    Points
  • 88
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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