At the first sight of a warm spring day, I immediately want to dine al fresco. It is one of my favorite things to do. And it always brings a certain meal to mind…Tuna Niçoise Salad. It is so fresh and clean and pairs perfectly with a beautiful day outside.
The other reason why I love this dish is Rosé. I LOVE dry Rosé wine from the Provence region of France. And this is the most classic of pairings. There is nothing more perfect to me than a slight breeze, warm sunshine, a dry, salmon-colored Rosé, and a perfectly seared piece of tuna atop a niçoise salad. It is the Spring in all its grandeur!
To learn more, check out my Rosé pairing page.
Tuna Niçoise salad
December 29, 2019
: 4
Ingredients
- 2 tablespoon Lemon juice
- 1 tablespoon Champagne vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ lb. small red potatoes
- ¼ lb. haricot vert
- ½ cup cherry or grape tomatoes, sliced in half
- 1 avocado, sliced
- ½ lb. of sushi-grade tuna
- ¼ cup niçoise olives
- 2 cups Arugula & 1 head Romaine lettuce
- Kosher salt and freshly ground pepper to taste
Directions
- Step 1 Preheat oven to 425 degrees. Heat grill and grill basket.
- Step 2 For the dressing, whisk together the lemon juice, vinegar, honey, and mustard. Slowly add in the extra virgin olive oil. Season to taste with salt & pepper.
- Step 3 For the salad, cut the potatoes in half and spread in an even layer on a baking sheet. Season with 1 tablespoon olive oil and salt & pepper to taste. Roast in the oven for approximately 20 minutes. Potatoes should be nicely browned and tender on the inside. Once cooked, combine with 1 tablespoon of the dressing. Set aside.
- Step 4 Add the haricot verts to the pre-heated grill basket. Grill green beans for about 3-4 minutes until nicely charred. Remove from grill, season with 1 tablespoon dressing and salt & pepper to taste. Set aside.
- Step 5 Slice the tomatoes in half. Season with 1 tablespoon dressing and salt & pepper to taste. Set aside.
- Step 6 Cut the avocado in half. Scoop out flesh from skin and slice in quarters. Season with 1 tablespoon dressing and salt & pepper to taste. Set aside.
- Step 7 Season Tuna with olive oil, salt & pepper. Grill for 1.5 – 2 minutes per side based on thickness. The tuna should be nice and pink inside. Remove from grill and set aside
- Step 8 Mix greens together, toss with 1 tablespoon dressing and salt & pepper to taste
- Step 9 To serve, spread the greens on a large platter. Place haricot verts in 1 corner of the platter. Place the avocado in the opposite corner. Place tomatoes in the corner next to avocado. Place potatoes in the corner next to beans. Slice the tuna in ¼ inch slices, and layer in the center of the platter. Spoon a little dressing over tuna and season with salt & pepper. Serve with Provence Rose. Perfect Pairing!
