MEDITERRANEAN TUNA SALAD WITH ROASTED POTATO WEDGES
This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.
- Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.
- Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.
- In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.
Nutrition Facts : Calories 255 g, Cholesterol 23 g, Fat 8 g, Fiber 519 g, Protein 20 g, Sodium 519 g
MEDITERRANEAN ROASTED POTATO SALAD
Found on For the Love of Cooking blog. Add some chicken to make a meal in one... Cook time does not include time to cool!
Provided by SarahBeth
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.
- Cut the fingerling potatoes in half and place on the baking sheet. Drizzle 1-2 tsp olive oil on the potatoes and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place in the oven and roast for 15-20 minutes, or until tender.
- While the potatoes roast, make the dressing: In a small bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, sea salt and freshly cracked pepper, to taste. Whisk until well blended then set aside.
- Remove the potatoes from the oven, toss with half of the vinaigrette and set aside until they cool.
- Once the potatoes are cooled, add the grape tomatoes, red onion, kalamata olives, parsley, and feta cheese.
- Drizzle the remaining vinaigrette on top and toss to coat evenly. Serve immediately. Enjoy.
Nutrition Facts : Calories 233.8, Fat 22.5, SaturatedFat 4.8, Cholesterol 12.6, Sodium 434.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.1, Protein 3
MEDITERRANEAN ROASTED POTATO SALAD
This recipe came originally from the LCBO Food & Drink Summer 2001 issue. We serve this alongside the French Bistro Tenderloin Roast With Shallot Sauce recipe from the same issue. It's bright and colourful and the flavours are divine. Use lettuces such as Oak leaf, Bibb, Boston or mixed soft lettuce. Fresh herbs are the best in this dressing. (If you can't find the yellow cherry tomatoes, substitute yellow pepper.)
Provided by Just Call Me Martha
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400.
- Toss potatoes with olive oil, salt and pepper and roast for 25 to 40 minutes or until tender.
- With slotted spoon remove from roasting pan and place in bowl.
- Toss with half the herbal dressing.
- Bring a pot of salted water to the boil and add green beans.
- Boil for 4 minutes or until crisp-tender.
- Refresh with cold water until cool.
- Add to potatoes.
- Slice cherry tomatoes in half and add to potatoes.
- Stir in red onion and olives.
- Season with salt and pepper.
- Toss with remaining dressing.
- Line a platter with lettuce.
- Place salad on top.
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