Salad Niçoise

Salad Niçoise Dish Guide

Five in 25

Five Ingredients

1 lb Ahi Tuna

1 lb small new potatoes

Handful of pitted kalamata olives

Handful of cherry tomatoes

1 bunch of asparagus

From the Pantry

1 T red wine vinegar

1 t Dijon mustard

4-5 T olive oil

1 clove of garlic, crushed

Preheat your oven to 450 degrees F. Cut the potatoes in half and toss them in a bowl with olive oil, salt and pepper. Place them cut side down on one half of a baking tray and bake for 10 minutes.

Meanwhile, cut the bottom 2” off the asparagus. Set a few stalks aside and toss the rest in the same bowl with olive oil, salt, and pepper, adding more oil and seasoning if needed. Place the asparagus on the other side of the baking sheet and cook for 10 minutes more.

Heat olive oil in a skillet over medium high heat. Season the tuna with salt and pepper and sear for 2-3 minutes a side in the pan or until medium to medium rare in the middle (135 degrees F).

Mix the crushed garlic, mustard, vinegar and 3 T of oil in a bowl and shake or whisk until homogenous. Slice the tomatoes in half.

To plate, lay down the potatoes and asparagus on a large serving dish. Slice the tuna and lay it over the potatoes and asparagus. Place the olives and tomatoes around the plate and season with fresh pepper and the garlic vinaigrette.

Serve warm or cover and place in the fridge to serve chilled.