I am not a big eater of fish. I know, I know. It is so good for you. Glowing with Omega-3s and what not. And I don’t really have a good reason for not liking it. I feel, if I am going to eat fish I should live closer to a large body of water. But yet I sometimes find myself eating blueberries from California. I am full of contradictions.
But despite all these silly hang-ups, there are a few fish that squeeze their way onto my dinner plate. Tuna. It is brilliant. Seared, slightly raw in the middle, a wasabi glaze. Or crusted tuna fish tacos. A jicama slaw. I am beginning to drool. Sorry. But perhaps my most favorite way to eat tuna is a tuna nicoise salad. There is something magical about it. It breaks all of my pre-conceived notions of fish. All the different vegetables: potatoes, green beans, tomatoes, olives. Every bite contains a little different delicious treat. Add in the eggs and a vinaigrette. Oh yum! What a strange assortment of delightful good-nes.
I am also a lover of mayonnaise. I know, are you really that surprised? Smear it onto any sandwich and I am happy. And I love tuna slathered in mayo. But recently, I have found that I actually prefer the oil. It does not disguise the other tastes in the dish, as mayonnaise sometimes can. Everything in tuna nicoise stands out, fresh and vibrant. But yet comes together, mixes beautifully, in the end.
So mix up this delicious salad for yourself or your friends. Perhaps you want to have a party with your puppy and kittens as guests? I won’t judge. Just whip it up and eat it up. You can dream about sitting in France, sipping some wine. And enjoying the golden sun. Your taste buds will say Merci!
Tuna Nicoise Salad
2 – 5 oz cans of tuna packed in oil
1/2 cup roasted potatoes
1/2 cup sliced tomatoes
1/2 cup blanched and chopped green beans or haricot vert
1/2 small red onion, chopped
1/3 cup chopped good quality olives
1 hard boiled egg, chopped
Make sure all ingredients are chopped into bite size pieces. First roast potatoes, any variety you like. I used 2 small potatoes. Chop them, mix with olive oil and place in 450 oven. Check and stir often. Remove when they are soft to the touch and browned nicely. About 15 minutes.
Next, blanch green beans, after removing the ends, in boiling water for about 30 seconds to 1 minute. Until they are bright green but still crisp. Remove from water and run under cold water. Then chop.
Combine all ingredients in large bowl.
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon capers
1 teaspoon dijon mustard
1/2 teaspoon honey
1 bunch fresh herbs (chives, parsley etc)
1 clove garlic, mashed
Combine all ingredients. Whisk together and pour over tuna. Serve tuna mixture over a bed a greens. Enjoy!