Seared Tuna with Nicoise Potato Salad |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My husband and I traveled to Europe where we had the best Nicoise Salad with freshly caught tuna. This is my take on that fabulous meal. All you need is a fork and a piece of crusty baguette! âCheryl Woodson, Liberty, Missouri Ingredients:
3/4 pound fingerling potatoes, cut into 1-inch pieces |
2 tablespoons olive oil |
2 medium heirloom tomatoes, seeded and chopped |
2 plum tomatoes, seeded and chopped |
1 small red onion, chopped |
1/2 cup pickled dill green beans, cut into 1/2-inch pieces |
1/2 cup pitted greek olives, chopped |
2 hard-cooked eggs, chopped |
1 tablespoon capers, drained |
dressing: |
1/4 cup olive oil |
1/4 cup lemon juice |
1 garlic clove, minced |
1 teaspoon grated lemon peel |
1 teaspoon anchovy paste |
1/4 teaspoon pepper |
tuna: |
4 tuna steaks (4 ounces each) |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
french bread baguette slices and minced fresh basil, optional |
Directions:
1. Place potatoes on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; toss to coat.
2. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 10 minutes. Cool.
3. In a large bowl, combine the potatoes, tomatoes, onion, beans, olives, eggs and capers. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
4. Brush steaks with oil; sprinkle with salt and pepper. In a large skillet, cook tuna over medium-high heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center. Cut into 1/2-in. slices. Divide potato salad among four plates. Top with tuna. Serve with baguette and sprinkle with basil if desired. Yield: 4 servings.
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