ROASTED TUNA SALAD NICOISE

ROASTED TUNA SALAD NICOISE image

Yield 4 to 6 people

Number Of Ingredients 10

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1 lb. red potatoes, halved if they are golf ball size, cubed if they are larger than a golf ball
1 lb. green beans
1 pint cherry or grape tomatoes, halved
6 oz. black nicoise olives
5 T olive oil, separated
1 T red wine vinegar
1 clove garlic, minced
4 - 4oz. tuna fillets, preferrably yellowfin
3 T fresh parsley, chopped
1 head iceberg lettuce chopped or 4 cups mesclun

Steps:

Preheat oven to 425 degrees F. 1. Toss potatoes and green beans separately in 3 T olive oil. Spread the potatoes in a single layer in a shallow roasting pan. Sprinkle lightly with salt and roast for 20 mins. Stir potatoes and add green beans. Roast for 10 to 15 minutes more, stirring once until potatoes and green beans are slightly brown around the edges. 2. While vegetables are roasting make the dressing. Add remaining olive oil, vinegar and garlic in a small bowl. Whisk until the dressing comes together and is slightly thick and creamy. Taste and add 1/4 t. sugar if desired. 3. Coat the tuna with oil and roast for 6 minutes, turning once. 4. Heap the lettuce on a large serving platter or on 4 to 6 individual plates. Heap the green beans, then the potatoes, then tomatoes and finally the olives on the four quarters of the platter or plates. Top with tuna. Drizzle all with the dressing, and sprinkle with parsley. Serve at once.