Grilled Tuna Niçoise Salad
| Preparation: | 30 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 3 min |
| Total: | 43 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 4 pieces of 400 g Germon tuna
- 2 Tbsp. (30 mL) extra virgin olive oil*
- 1 chopped clove of garlic
- 1/2 lemon (juice)
- 2 Tbsp. (30 mL) fresh basil, chopped
- Salt and pepper to taste
- Garnish
- 1/2 julienned yellow hot pepper
- 8 small red potatoes, blanched and halved
- 1 red onion, finely sliced
- 1 cup (250 mL) fine green beans, blanched
- 3 Tbsp. (45 mL) fresh basil, densely chopped
- Salt and pepper to taste
- 4 small portions of mesclun salad
- 4 hard boiled eggs, shelled and quartered
- 4 greenhouse tomatoes, quartered
- 1 can of preserved anchovies, drained
- 30 black olives
- Dressing
- 1/2cup (125 mL) extra virgin olive oil*
- 3 Tbsp (45 mL) white wine vinegar*
- Salt and pepper to taste
Preparation
Marinate tuna, garlic, lemon juice and basil in oil from 10 minutes to 1 hour.
Preheat BBQ.
Grill tuna 1-2 minutes per side, the centre must remain raw. Salt and pepper to taste.
Mix julienned hot pepper with potatoes, red onion and green beans. Add 1/3 of the dressing and the fresh sweet basil and check seasoning.
In the centre of the serving dish, place a bed of mesclun salad sprinkled with the dressing, place the potato mix on top. Place the four eggs and tomatoes alternately around the salad. Place the anchovy filets and black olives in a tasteful manner and cover all with the lukewarm tuna. Sprinkle remainder of the dressing around the sides of the plate.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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