Name: Tuna Nicoise Skewers
Yield: 6 servings
Ingredients: 1 ¼ tsp chopped tarragon (7 ml); ⅓ cup cider vinegar (80 ml); 1 tsp Dijon mustard (5 ml); ½ cup olive oil (125 ml); coarse salt and freshly cracked black pepper, to taste; 1 clove garlic, minced; 2 ½ Tbsp chopped parsley (37 ml); juice of ½ lemon; ¾ lb(s) mini red potatoes (about 4), halved, cooked and chilled (336 g); ½ lb(s) green beans, cut into 2-inch long pieces, cooked and chilled (224 g); 4 medium radishes, sliced thin; ½ cup Nicoise olives or to taste (175 ml); 12 anchovies, optional; 9 oz Bluefin tuna, cut in 4-inch long x 1-inch thick pieces (252 g); 3 hard cooked eggs, cut in quarters lengthwise; 1 cup red cherry tomatoes, cut in half (250 ml)

YIELDS

6 servings

This is a great appetizer or lunch. Nicoise denotes dishes prepared in the cooking style found in and around Nice. Ingredients frequently used in this cuisine include tomatoes, olives, garlic and anchovies.

Ingredients

Dressing

1 ¼

tsp chopped tarragon (7 ml)

⅓

cup cider vinegar (80 ml)

tsp Dijon mustard (5 ml)

cup olive oil (125 ml)

coarse salt and freshly cracked black pepper, to taste

clove garlic, minced

2 ½

Tbsp chopped parsley (37 ml)

juice of ½ lemon

Tuna Nicoise

lb(s) mini red potatoes (about 4), halved, cooked and chilled (336 g)

lb(s) green beans, cut into 2-inch long pieces, cooked and chilled (224 g)

medium radishes, sliced thin

cup Nicoise olives or to taste (175 ml)

anchovies, optional

oz Bluefin tuna, cut in 4-inch long x 1-inch thick pieces (252 g)

hard cooked eggs, cut in quarters lengthwise

cup red cherry tomatoes, cut in half (250 ml)

Ingredient Substitution Guide

Directions

Step 1

Whisk together the tarragon, cider vinegar, Dijon mustard, olive oil, salt, pepper, garlic, parsley and lemon juice in a bowl. Use half of the dressing to marinate the tuna and reserve the other half to pour over finished dish.

Step 2

Marinate the tuna with half of the dressing in a covered, shallow non-reactive dish. Cover and refrigerate and let tuna marinate for 20 minutes. Thread each of the marinated tuna on a skewer. If using wooden skewers, soak in water first.

Step 3

Preheat grill on high.

Step 4

Remove tuna from marinade and pat dry. Grill the tuna skewers about 1 minute per side, grill should be hot so tuna form grill marks readily – it looks nice for presentation. Tuna will be cooked to rare. Remove from grill.

Step 5

Combine the potatoes, green beans, radishes, olives, anchovies, eggs and tomatoes on a serving bowl or platter. Pour over the dressing. Add tuna skewers and serve.

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Tuna Nicoise Skewers

Ingredients

Dressing

Tuna Nicoise

Directions

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