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Grilled Tuna Niçoise Salad https://www.metro.ca/userfiles/image/recipes/salade-nicoise-thon-grille-2871.jpg PT30M PT03M PT43M
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.
4
4 x 14 oz (4 x 100 g) pieces of germon tuna 2 Tbsp. (30 mL) extra virgin olive oil 1 chopped cloves of garlic 1/2 lemon (juice) 2 Tbsp. (30 mL) fresh basil, chopped Salt and pepper to taste
Grilled Tuna Niçoise Salad

Grilled Tuna Niçoise Salad

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:03
COOKING
0:43
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 x 14 oz
    (4 x 100 g)
    pieces of germon tuna
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 L

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  • 1
    chopped cloves of garlic
  • 1/2
    lemon (juice)
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  • 2 Tbsp.
    (30 mL)
    fresh basil, chopped
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  • Salt and pepper to taste
  • 1/2
    julienned yellow hot pepper
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  • 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
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  • Salt and pepper to taste
  • 4
    small portions of mesclun salad
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    ORGANIC MICROGREENS 75 - 100 g PRODUCT OF ONTARIO OR ORGANIC LIVING LETTUCE 1 un. PRODUCT OF ONTARIO

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  • 4
    hard boiled eggs shelled and quartered
  • 4
    greenhouse tomatoes quartered
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    1 lb PRODUCT OF ONTARIO

  • 1 can
    preserved anchovies drained
  • 30
    black olives
  • Dressing:


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    354 ml SELECTED VARIETIES

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    SELECTED SIZES SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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  • 3 Tbsp.
    (45 mL)
    white wine vinegar

  • Salt and pepper to taste
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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