Salade Nicoise

Recipe Information

Ingredients

• 1 pound new potatoes, quartered

• 3 tablespoons extra-virgin olive oil, plus extra for brushing

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 yellow onion, finely diced

• 1/2 pound green beans, trimmed

• 4 tuna fillets, each 5 ounces

• 1/2 cup Niçoise olives, pitted and chopped

• 1 clove garlic, minced

• 6 anchovy fillets, rinsed and chopped

• 1 tablespoon capers, rinsed and chopped

• 1 teaspoon fresh thyme, chopped

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh Italian parsley, chopped

Directions

• Preheat oven to 425°Fahrenheit.

• Combine the potatoes, 1 tablespoon of olive oil, the rosemary, 1/2 teaspoon of salt, and the black pepper in a baking dish, stirring to coat evenly. Roast for 15 minutes, then stir and add the onion. Continue roasting 20 minutes, shaking the pan every few minutes. Transfer to a large bowl and set aside.

• Boil one inch of water in a saucepan fitted with a steamer basket. Steam the beans 5 minutes until tender-crisp. Drain, rinse with cold water, and drain again. Set aside.

• Heat a gas grill or broiler. Lightly brush the grill rack or broiler pan with olive oil. Position the cooking rack about 6 inches away from the heat source.

• Brush the tuna fillets with olive oil, sprinkling both sides with the remaining salt. Grill or broil 4 minutes on each side, until firm to the touch. Transfer to a plate and keep warm.

• Combine the olives, garlic, anchovies, capers, thyme, lemon juice, remaining olive oil, potatoes, and beans in a large bowl. Mix well and divide among the plates, placing a tuna fillet on each. Garnish with the parsley.

Nutrition (per serving)

• Calories: 399 cal

• Total fat: 16g

• Saturated fat: 2g

• Monounsaturated fat: 11g

• Cholesterol: 71mg

• Sodium: 575mg

• Carbohydrate: 24g

• Fiber: 6g

• Protein: 37g