Getty Museum Tuna Nicoise Salad

Recipe Ingredients

		Sauce Gribiche
2 tablespoons	30ml	Finely-minced shallots
1 tablespoon	15ml	Finely-minced capers
1 tablespoon	15ml	Finely-minced cornichon pickles
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Red, white or sherry wine vinegar
1/2 cup	118ml	Olive oil
2 1/2 tablespoons	37ml	Finely-chopped hard-boiled egg white
2 tablespoons	30ml	Finely-chopped hard-boiled egg yolk
1/2 teaspoon	2.5ml	Finely-minced tarragon leaves
2 teaspoons	10ml	Finely-minced Italian parsley
1 teaspoon	5ml	Finely-minced chives
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
4		Boiling potatoes, such as red rose
1/4 lb	113g / 4oz	Haricots verts
		Salt - as needed
4		Albacore tuna -(1/4 lb ea)
		Water - as needed
1/2 cup	73g / 2.6oz	Chopped fennel tops
1 teaspoon	5ml	Freshly-ground black pepper
4 cups	948ml	Field greens or lettuce
1 cup	62g / 2.2oz	Thinly-sliced red onion
1 cup	237ml	Thinly-sliced fennel - tossed with
1 tablespoon	15ml	Lemon juice
24		Nioise olives - (to 32)
1 cup	62g / 2.2oz	Diced tomato

Recipe Instructions

For the Sauce Gribiche: Combine the shallots, capers, cornichon, mustard, vinegar, oil, egg white, egg yolk, tarragon, parsley, chives and salt and pepper to taste in a small mixing bowl or lidded jar. Whisk or shake well to blend into a smooth dressing. The sauce can be made two or three days ahead and refrigerated. (Makes about 1 cup)

For the Salad: Cover the potatoes with water in a saucepan. Bring them to a simmer and cook until tender, 20 minutes. Drain them, and when cool enough to handle, cut each potato into quarters. Set them aside.

Blanch the beans in boiling salted water so they remain bright green and crisp, but are slightly tender, 3 minutes. Quickly pop them into a bowl of ice water for a few seconds, then drain them and set them aside.

Pour enough water in a skillet to cover the fish (but don't add the fish) and add the fennel tops, 1 teaspoon of salt and the pepper. Simmer the water and fennel 10 minutes to flavor the liquid. Add the fish and poach it for 2 minutes, then turn it over and continue cooking until the outside of the fish has turned light beige, 1 to 2 minutes more. Remove the tuna from the skillet and keep it warm.

Place 1 cup of greens on each of 4 plates. Arrange a portion of the tuna in the center of each bed of lettuce. Divide the vegetables among the plates, surrounding each with the haricots verts, potato quarters, onion, fennel, olives and tomato. Drizzle each salad with about 1/4 cup of the Sauce Gribiche.

This recipe yields 4 servings.

Each serving: 515 calories; 1,309 mg sodium; 68 mg cholesterol; 33 grams fat; 25 grams carbohydrates; 31 grams protein; 4.39 grams fiber.

Source:
The Los Angeles Times, 02-07-2001

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