Grilled Ahi Tuna Nicoise Salad Recipe

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Grilled Ahi Tuna Nicoise Salad
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Ingredients
43
Count
Nutrition
2647
Calories
Total time
175
Minutes
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Ingredients:

Directions:

  1. Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.
  2. Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.
  3. In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.
  4. Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.
  5. In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.
  6. To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  7. In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.
  8. In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
  9. To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
  10. In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.
  11. Yield: 2 1/2 cups
  12. BLACK AND GREEN OLIVE TAPENADE
  13. In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  14. Yield: 1 heaping cup
  15. Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
  16. Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
  17. Yield: 1 log
  18. Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
  19. Preheat the oven to 250 degrees F.
  20. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  21. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  22. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  23. Yield: 1 1/4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2646.79 Kcal (11082 kJ)
Calories from fat 2329.95 Kcal
% Daily Value*
Total Fat 258.88g 398%
Cholesterol 119.16mg 40%
Sodium 806.32mg 34%
Potassium 632.39mg 13%
Total Carbs 60.39g 20%
Sugars 17.78g 71%
Dietary Fiber 11g 44%
Protein 12.75g 26%
Vitamin C 165.3mg 275%
Vitamin A 3mg 99%
Iron 64.8mg 360%
Calcium 317mg 32%
Amount Per 100 g
Calories 283.57 Kcal (1187 kJ)
Calories from fat 249.63 Kcal
% Daily Value*
Total Fat 27.74g 398%
Cholesterol 12.77mg 40%
Sodium 86.39mg 34%
Potassium 67.75mg 13%
Total Carbs 6.47g 20%
Sugars 1.9g 71%
Dietary Fiber 1.18g 44%
Protein 1.37g 26%
Vitamin C 17.7mg 275%
Vitamin A 0.3mg 99%
Iron 6.9mg 360%
Calcium 34mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 73.7
    Points
  • 73
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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