I hope that everyone's week has started off well. Mr. Young is home this week, and I'm trying to spend as much time with him as possible.
The majority of our family like this salad and I try to make it a few times a year. I think it is especially nice in the summer. When produce is at it's best.
The other great thing about this platter is that my family can take less or more of what they love to their individual plate.
I hope you enjoy it as much as we do.
Tuna Nicoise Platter
I used canned tuna here for an economical option. But fresh tuna steaks on the grill or shrimp would be excellent!
2 cans of tuna (the smaller size)
2 medium size tomatoes cut in wedges
2 hard boiled eggs cut in half
1 cup Kalamata olives
1/2 pound green beans
Green leaf lettuce
French potato salad (recipe below)
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon or a bit more of sparkling wine (if you don't have any feel free to use lemon juice or a mild vinegar
salt and pepper
Arrange the tuna, tomatoes, eggs, olives, green beans, lettuce, and potato salad on a large platter.
Combine the dijon, wine, and salt and pepper. Slowly whisk in the dijon until in emulsifies. Drizzle a little over the vegetables and fish
serve the rest in a small pitcher on the side.
French potato salad
- 1 pound small red boiling potatoes
- 4 tablespoons dry white wine
- 1/2 teaspoon Dijon mustard
- kosher salt
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons julienned fresh basil leaves
Drop the red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with 2 tbs. wine. Allow the liquid to soak into the warm potatoes before proceeding.
Combine the remaining wine, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Source: Adapted from Barefoot Contessa