Fresh Tuna Nicoise Salad

Description

Fresh Tuna Niçoise Salad

For the vinaigrette:

¼ cup white wine vinegar

1 tsp. Dijon-style mustard

1/2 cup plus

2 Tbsp. extra virgin olive oil

1 medium red onion, minced

2 cloves garlic, minced

1 Tbsp fresh Italian parsley

1 tsp fresh tarragon

1 tsp Sea salt

1 tsp freshly ground black pepper to taste

For the salad:

2 lbs. fresh tuna, center cut

1 Tbsp. extra-virgin olive oil, for rubbing on the tuna

1 tsp Sea salt

½ tsp freshly ground black pepper

8 anchovy fillets, sliced in half lengthwise

1 lb. green beans, trimmed

8 tiny red potatoes, scrubbed

4 red tomatoes, stemmed and quartered

4 large eggs, hard-cooked and peeled

1/2 cup nicoise olives

4 cups romaine lettuce, washed, trim and shredded

Sprigs of parsley for garnish

In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions. Mince the parsley with the tarragon and add it to the vinaigrette mixing well. Season to taste with salt and pepper. Rinse the tuna, pat it dry and refrigerate it until just before cooking. Heat the grill. Rub the tuna on all sides lightly with olive oil, and place on the grill.

Grill the tuna on all sides until the tuna is lightly golden and almost cooked through, about 10 minutes. Remove it from the grill and transfer tuna to a plate, season it with salt and pepper, cover it with foil and let it cool to room temperature.

Bring one quart of water to a boil, add salt then the beans and cook until they are “Al dente”, about 6 minutes. Remove and refresh under cold water. Place in a bowl and toss with vinaigrette. Bring one quart of water to a boil, and add the potatoes. Cook just until they are tender through, about 10 minutes. Drain. Once cool slice them in half and place them in a bowl toss with vinaigrette and reserve. Toss the romaine lettuce with vinaigrette and place on a platter, top with green beans, potatoes, eggs, tomatoes, olives and anchovies. Slice the tuna and place on top of the prepare salad. Drizzle salad with vinaigrette. Garnish with several sprigs of parsley. Serve immediately

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.