Rhonda Costa-Landers/Nevada Appeal Molly Gingell's Seared Ahi Tuna Nicoise Salad.
As the summer season nears we start to think about lighter foods. Many people are also on low-carb diets or just keeping a careful eye on their carb intake. That is why I have chosen a salad recipe to share to create a version of an old classic - a Nicoise salad.
How about an Ahi Tuna Nicoise salad. A classic made even better with the addition of freshly seared ahi tuna.
The trick to this beautiful salad is to individually toss the lettuce, potatoes, green beans, and seared ahi with a bit of the vinaigrette, then compose each plate.
If you are not into the low-carb craze serve crusty French bread and sweet butter.
Seared Ahi Tuna Nicoise Salad
10 to 12 ounces fresh Ahi tuna steak, 1 inch thick
Salt and freshly ground pepper to taste
Olive oil
1 head butter lettuce, leaves separated
1 pound new red potatoes, cut into eighths, cooked, cooled
6 ounces French green beans, trimmed, steamed, cooled
Dijon Vinaigrette (recipe to follow)
2 hard-cooked eggs, cut into quarters
3 ripe tomatoes (best quality available), cut into quarters
1 small red onion, sliced, separated into rings
1 small yellow bell pepper, cut into rings
3Ú4 cup nicoise olives
1 T. capers, rinsed, drained
1 T. chopped fresh parsley
11Ú2 teaspoons minced tarragon, thyme, and fresh
chiffonade of basil
Sprinkle both sides of the tuna with salt and pepper and generously brush with olive oil. Saute in a nonstick skillet or grill over medium-hot coals for 11Ú2 to 2 minutes per side, turning once. The inside of the tuna should remain rare. Transfer to a platter and chill. Cut into bite-size pieces.
In separate bowls, lightly dress the tuna, lettuce, new red potatoes, and green beans with some of the Dijon vinaigrette. Divide the lettuce between four dinner plates, then add the potatoes, green beans, tomatoes, and finally the tuna. I like to use a vertical presentation for all of the above ingredients in precise lines on top of the lettuce. Arrange the eggs, onion, bell pepper, and the olives decoratively around the other ingredients on the plates. Garnish with capers, parsley, tarragon, chiffonade of basil, and salt and pepper to taste.
Dijon Vinaigrette
The mustard in this dressing enhances the fresh flavors of the salad.
2Ú3 cup cups extra virgin olive oil
1Ú4 cup red wine vinegar
1 T. Dijon mustard
1 T. fresh lemon juice
1 teaspoon salt (preferably Kosher or Sea Salt)
Freshly ground pepper to taste
Combine the dressing ingredients in a jar with a tight fitting lid. With the lid on the jar, shake to mix. Makes 11Ú4 cups.
This is a great salad for the summertime. It's healthy, fairly low carb, (if necessary one can also omit the new red potatoes and possibly substitute something like asparagus or broccoli.) At any rate this is a beautiful salad. It can also be displayed on one large platter instead of individual plates. Enjoy the upcoming spring and summer weather.
Come visit us at Molly's for great salads and sandwiches. We will also have a new express menu available this summer to get our customers their food quickly. Fresh, beautiful food fast!
Molly Gingell is the owner of Molly's Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.
