Best Cold Tuna Niçoise Recipes

QUICK NICOISE SALAD

Quick Nicoise Salad image

Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound red potatoes (about 2 large), cubed
1/4 pound fresh green beans, trimmed
1/2 cup oil and vinegar salad dressing
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly ground pepper
6 cups torn romaine
4 hard-boiled large eggs, sliced
3 pouches (2-1/2 ounces each) light tuna in water
2 medium tomatoes, chopped

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry., In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among 4 plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.

Nutrition Facts : Calories 327 calories, Fat 15g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 691mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

COLD TUNA NIçOISE

Cold Tuna Niçoise image

Provided by James Beard

Yield Serves 6 to 8

Number Of Ingredients 12

Ingredients

3-4 pounds fresh tuna
4-6 cloves garlic, sliced
12 anchovy fillets
Olive oil
2 teaspoons basil
3-4 onions, sliced
3-4 pounds fresh tomatoes or 2 1-pound, 13-ounce cans Italian plum tomatoes
2 small green peppers, chopped
1 tablespoon salt
1 bay leaf
Red wine
1/2 cup black olives

Steps:

Make gashes in the tuna and insert garlic slices and anchovy fillets. Rub well with oil and basil and let it stand 2 hours in the refrigerator.
Sear the tuna in olive oil. Add the onions, tomatoes, peppers, seasonings and wine. Cover and braise the fish 1 1/2 hours. Add olives to the sauce and serve hot. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish. Cool and chill. Cut the fish in paper-thin slices and serve with the reduced sauce.