Salade Niçoise

By á-174942

Ingredients

• 1/2 pound fresh ahi or albacore tuna cut 1" chunks
• 3 cups extra-virgin olive oil
• 3 garlic cloves
• 1 bay leaf
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 pound haricots verts or green beans trimmed, blanched, and cooled in ice water
• 1 red bell pepper seeded, deribbed, and julienned
• 1/2 cup niçoise olives pitted
• 1/2 pint cherry tomatoes halved
• 2 medium potatoes boiled, quartered
• 1/2 red onion thinly sliced
• 2 bunches arugula picked over
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 10 anchovy fillets
• 4 hard-cooked eggs halved or quartered

Details

Servings 4

Preparation

Step 1

In a small saucepan over medium-low heat, combine the tuna with the extra-virgin olive oil, garlic, bay leaf, rosemary and thyme. Simmer until the tuna is cooked through, 7 to 9 minutes. Transfer the tuna to a small bowl and shred. Cover the tuna with a little of the cooking oil, and season with salt and pepper. Refrigerate until ready to serve. Let the tuna stand at room temperature for a few minutes before serving.

In a large mixing bowl, combine the haricots verts, bell pepper, olives, tomatoes, potatoes, red onion, arugula, olive oil, vinegar, salt and pepper and toss to mix. Transfer the salad to a platter. Using a slotted spoon, remove the tuna from the oil and arrange over the salad. Garnish with the anchovy fillets and eggs. Serve immediately.

This recipe yields 4 servings.