This is my take on salad NoÃ§oise. Traditionally canned tuna is used along with green beans and potatoes and other assorted vegetables minus the lettuce, but I wanted a fresher and lighter version. I used fresh sushi grade tuna and mixed greens and left out the beans and potatoes. Lemon Infused Extra VirginÂ Olive OilÂ is being used and can be purchased on-line at Spicewood Food Company. Even though this is thought of as a traditional French dish, Tuscan seasoning is being used, because the herbs make a wonderful dressing.Â Â Tuscan Seasoning can be purchased on-line at MySpiceSage or Tuscan Sunset at Penzeys.Â Serves 4.
1 lb. of fresh sushi grade tuna washed and patted dry
1 1/2 tablespoons of olive oil
A pinch of Kosher salt
A dash of fresh ground pepper
1 â€“ 5 oz. bag of mixed greens
4 hard boiled eggs cooled, peeled and cut into quarters
4 Roma tomatoes quartered
1/3 cup of NoÃ§oise olives pitted and sliced or pitted Kalmata olives sliced
1/2 cup ofÂ Lemon Infused Extra VirginÂ Olive Oil or regular olive oil and lemon juice
2 teaspoons of Dijon mustard
1 small garlic clove crushed through a garlic press
1/2 teaspoon of Tuscan seasoning (If you are using Italian seasoning you may need to omit the garlic, because it may contain garlic.)
Make the hard boiled eggs ahead of time so they will have a chance to cool.
In a medium bowl make dressing by whisking mustard, garlic and seasoning and slowly add infused oil. Try a touch of the vinaigrette on a piece of lettuce as opposed to your hand. This will give you a better idea of how it will taste. Set aside.
On a plate add olive oil and coat the tuna with olive oil on all sides and a sprinkle of kosher salt and fresh ground pepper. Preheat a grill to medium high and sear tuna on all sides, about 1 minute per side for rare. Add more cooking time you prefer it medium. Remove and let rest while preparing the rest of the salad.
Peel the eggs and cut into quarters. Wash and dry the tomatoes and cut into quarters and slice the olives (pit if they are not pitted). Add lettuce to a large bowl and toss with the dressing. Slice the tuna and arrange ingredients in a decorative fashion.
For lunch, try an ice tea or lemonade for dinner, try Bogle Vineyards Pinot Noir (California), Parducci Family Farmed Pinot Noir (California) or Rodney Strong Pinot Noir (California).
Leave a Reply