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| Date Added: |
November 20, 2008 |
| Calories: |
1848 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Seafood / Shellfish, Salads / Dressings, Copy Cat / Restaurant |
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| Ingredients: |
1/2 pound fresh ahi or albacore tuna
3 cups extra-virgin olive oil
3 garlic cloves
1 bay leaf
1 fresh rosemary sprig
1 fresh thyme sprig
Salt
Freshly-ground black pepper
1/2 pound haricots verts or green beans
and cooled in ice water
1 red bell pepper
and julienned
1/2 cup niçoise olives
1/2 pint cherry tomatoes
2 medium potatoes
1/2 red onion
2 bunches arugula
1/2 cup olive oil
1/4 cup balsamic vinegar
10 anchovy fillets
4 hard-cooked eggs
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| Directions: one line for each direction. When saved the lines will be numbered. |
- 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.
- Comments: Ingredients commonly used in niçoise-style cooking are juicy tomatoes, pungent olives, garlic, fresh herbs and, most important, fish, especially anchovies. A dish incorporating these ingredients is often referred to as à la niçoise ("as prepared in Nice"). This salad, which also includes tuna, hard-cooked eggs, green beans, bell peppers and red onions, is a classic example of niçoise-style cooking.
Notes:
Recipe from Pastis, New York City |
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 1848 |
Calories from Fat 93.6% |
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| Total Fat |
196g |
| Cholesterol |
221mg |
| Sodium |
438mg |
| Carbohydrate |
19g |
| Dietary Fiber |
2g |
| Protein |
11g |
| Points 53 |
| Exchanges: 1/2 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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