tuna nicoise?

**book_lover** · 22-08-2006, 04:35pm

for dinner tonight....

and every damn recipe I look at has a different story

I am thinking along these lines.....

salad leaves, with steamed and cooled green beans and new pots, and semi-hard boiled eggs (so yolk is runny - is this right?) and wedges of tomato, and anchovies, and black olives all shoved on - with a griddled tuna steak on top!

Do I slice the tuna steak up? We usually have rare tuna - but should it be cooked through for this?

A dressing made from olive oil, lemon juice and dijon?

HELP!

xxx

**gillyf** · 22-08-2006, 04:39pm

Sounds yummy. Sometimes i've had it served with capers but no sure why. I'd cook the tuna well as it will flake better but it's personal taste i guess.

**Damsella** · 22-08-2006, 04:39pm

Sounds fine!

Tuna nicoise has been adapted by loads of people, strictly it should be tinned tuna in oil, salted anchovies, boiled potatoes, hard boiled eggs, olives, green beans and lettuce with a vinaigrette dressing.

But yours sounds fab! I wouldn't chop up the tuna, just bung the steak on top with a squeeze of lemon and the pan juices.

**katkinn** · 22-08-2006, 04:40pm

I always do salmon nicoise and mine is:

little gem lettuces
tomatoes chopped up
steamed green beans
boiled new potatoes
anchovies
capers
black olives
red onion sliced into paper thin half moons

dressing of olive oil, white wine vinegar or lemon juice and mustard. (sometimes add fresh parsley but last time I did it I didn't and didn't really miss it)
hard (sort of - vaguely hard if that makes sense - cooked for 8 mins anyway!) boiled eggs(which I never have on my part as I don't really like them!!)

poached salmon flaked on top.

With tuna (when not pg!) I griddle it v rare and slice and place on top.

**katkinn** · 22-08-2006, 04:41pm

tinned tuna in oil,

god no - only fit for cats (of the feline variety) One of the most minging food stuff known to man!!

**Damsella** · 22-08-2006, 04:43pm

Maybe so katkinn, but it is the original and traditional ingredient for tuna nicoise

**katkinn** · 22-08-2006, 04:44pm

Maybe so katkinn, but it is the original and traditional ingredient for tuna nicoise

That will be why I always have salmon nicoise.

**book_lover** · 22-08-2006, 04:45pm

Thanks - will put red onion in too! Do you do the eggs for 8 minutes FROM COLD, or into boiling water katkinn?

we also have a shedload of parsley in the greenhouse so that's great!

xxx

ps I used to think that about tuna in oil (well it's ok in tuna mayo....) until I got this AWThomson recipe for pasta with (very posh) yellowfin tuna in olive oil, tinned. It's got sun dried tomatoes, pine nuts, basil, shedloads of parmesan, chilli flakes. Yummy

**Angel** · 22-08-2006, 09:06pm

ooh yum ! I rarely make tuna nicoise but nearly always salmon nicoise with just a roasted salmon fillet.

Salad leaves
Steamed green beans
New pots
Hard boiled eggs
Red onion
Quartered tomatoes
Salmon fillet

I will hold my hands up to Waitrose French dressing and no anchovies - even though I love them DH can't stand them !