Once the warmer temps are here to stay, I crave salads. I try to eat fresh seasonal food and fish whenever I can. This salad has long been a favorite so the last time I made it I decided to grill the tuna instead of using tuna from a can. There’s absolutely nothing wrong with using tuna from a can. I do. But for this salad, if you do use canned tuna, look for the good stuff in olive oil. Just between us though, grilling fresh tuna took it to the next level! It was so good and it will be even better once the tomatoes in my garden are ripe.
Niçoise Salad (serves two)
- 1 large garlic clove, minced
- 1 anchovy fillets, chopped
- 1 tablespoon lemon juice
- 3/4 grated lemon zest
- 1/2 teaspoon dijon mustard
- 1/3 cup olive oil, more as needed
- 1/8 pound haricots verts
- 1 tablespoon finely chopped basil
- 4 radishes, cut into wedges
- 1 slender cucumber, peeled and sliced
- 1/2 pint cherry tomatoes, halved
- 3/4 lb. wild caught tuna
- 2 hard-boiled eggs
- 1/4 cup pitted kalamata olives, sliced
Make the vinaigrette using the flat side of a knife, smash garlic clove, anchovy fillets, and salt into a paste. Transfer to a small and stir in the lemon juice, zest, and mustard. Pour ingredients into a mason jar & give it a good shake.
Cook potatoes in a medium pot covered with water. Salt & bring to a boil. When water comes to a boil, continue cooking until fork tender, 10-15 minutes. Add haricots verts during the last minute of cooking. Drain veggies and let sit until cool enough to handle, but still warm. Halve potatoes, transfer to a small bowl along with the verts & dress everything with some, but not all of the vinaigrette. When completely cool, toss in chopped basil.
Arrange the potatoes, haricots verts, radishes, cucumbers, tomatoes, tuna, and hard-boiled eggs on two plates. Scatter olives over the top and drizzle with remaining vinaigrette.
Serve garnished with freshly ground black pepper, flaky sea salt, and torn basil leaves.
