Good Morning Darlings!
Survey says – more recipes. And more budget conscious parties.
Let’s tackle more recipes today. And you know, it would be great for a light luncheon for the ladies, too. Two birds, one tuna.
Eric and I learned this at The Ritz-Carlton Cancun a couple of weeks ago when we traveled to Mexico for Christmas. Chef Rory Dunaway shared it with us and it was so good and the perfect foil for all that rich food you consumed over the holidays.
The tuna portion with vinaigrette and eggs
The veggie component
Nicoise Salad
Serves 4
4 Hardboiled Eggs, Quartered
1 Red Bell Pepper, Finely Julienned
3 Artichoke Hearts, Quartered
2 Tomatoes, Cut Into Eighths
1 Cucumber, Peeled and Sliced Into Rounds
12 Long Green Beans, Blanched & Sliced Thin
2 Ounces Black Olives
2 Stalks Celery, Sliced Thin
10 Fingerling Potatoes, Blanched and Cut in Half
Vinaigrette
3 Anchovies, Minced (note: don’t skip this, it makes the salad. I promise)
1/4 Cup of White Balsamic (note: substitute red, if necessary)
1 Large Garlic Clove, Minced
1 Tablespoon Parsley, Chopped
2 Tablespoons Basil, Chiffonade
1 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
Seared Tuna
12 Ounces Yellow Fin Tuna
(note: unless you just caught it, all tuna will be found in the store frozen)
Arrange Veggies and Eggs prettily on a serving tray.
For vinaigrette: In a medium bowl combine anchovies and garlic and smash to a paste using the back of a spoon. Add the balsamic, parsley and basil and mix well to combine. Slowly drizzle oil stirring constantly until mixture is thick. Add salt and pepper to taste. Pour vinaigrette into serving boat so guests made add their own.
For Tuna: Pat tuna dry with paper towel, season well with salt and pepper. In a hot pan, pour a small amount of oil, carefully place tuna in pan and sear on all sides. It should be very rare. When cooled slightly, slice into 1/4 inch slices. Fan tuna slices along salad plate and serve.
Super easy! And super delish. This salad will make your guests think you are very swanky and the amount of veggies and small amount of tuna makes it very economical.
Chef Rory Dunaway of The Ritz-Carlton Cancun
xoxo, Patti
Today blogging to The Little Mermaid Soundtrack – Under The Sea
I’m a huge fan of composed salads — Looks delicious!
Lisa, you are a speed reader! It was so tasty – should we make one together? xoox P
The Salad Nicoise at Corner Tavern on Edgewood @ Boulevard is amazing. I never thought pub food could be so good…and healthy.
Yum….looks absolutely delish. I’m definitely going to try. Thanks Patti for sharing.
Thanks, Chip!! A great resource for when you don’t want to make it at home. And right here in our own backyard!
Thanks for reading Letetia!
I know what I’m having for dinner tonight!
Yay, Melanie!
Delish!
Paulina, I miss you already! xooxx, Patti