Sep 13th, 2007 by Amy
If you’re like me, you love to eat… and drink… and eat and drink. This is what the weekends are for! We often are more gluttonous on a Friday and Saturday night that by Sunday we’re rubbing our bloated bellies with the Sunday blues and the need to detox. Many Monday dinners are “light” (well, light for us) which usually means fish, salad or even (DARE WE SAY!) a vegetarian meal (ok, remove the egg to make it veggie). By Tuesday we’re starting to feel kind of healthy again. Here is a meal you’ve seen on many menus, many, many times. Not extremely creative, but it’s pretty easy to make and tastes filling and satisfying when you feel like having a healthy meal. Here’s our version of the infamous “Salad Nicoise”. Traditionally, anchovies are used but we left them out. Add ’em if ya want. We also used capers instead of the traditional black olives (although often the salad has both) and left out the traditional green pepper (I’m not a fan of raw green pepper so I left that out).
SALAD NICOISE the SEPPY-SILLS WAY:
- 1 or 2 tuna steaks (depending on how hungry you are), I like sushi-grade
- 1 bag of leafy greens/spring mix/whatever greens you like
- 2 ripe tomatoes
- 2 Hard-Boiled egg (the perfect hard-boiled egg: boil egg for 7-8 minutes… no more! stop the cooking by immersing egg in an icy bath of cold H2O)
- handful of capers
- handfull of fresh chives
- 1 sliced spring onion
- handfull of green beans
- 10 stalks of asparagus
- dijon mustard
- champagne vinegar (or white wine vinegar or, hell, red wine vinegar)
- olive oil
What to do:
- Boil some H2O and hard-boil your eggs (see above for the ‘recipe’). When they are done, fish them out w/ a slotted spoon and save that boiled water.
- Boil the green beans and asparagus for 3-4 minutes (or until they are still crispy enough to your liking – you do NOT want them to be limp and over-cooked). Shock them in an icy bath water (can you re-use the same water the eggs were in?) to stop them from cooking. Fish out of the icy-water when cooled and put aside.
- Heat up a grill pan so it’s nice and hot. If using a cast-iron grill, make sure it’s heated up a bit earlier so it’s nice and hot in order to sear the tuna quickly.
- Cut up your tomatoes however you like (I use plum tomatoes an cut them in half and then in quarters).
- Slice up your spring onion (into thin slices).
- Prep you tuna steaks very simply – rub some olive oil on both sides and sprinkly with salt and pepper. You can “jazz it up” (jazz hands!) with some other herbs or spices – experiment! But I think it’s best when it’s nice and simple.
- Put your tuna steaks on the grill pan to sear quickly. Time it – no more than 1 1/2 to 2 minutes per side (depending on thickness). You want it nice a pink on the inside and seared on the outside. Take off grill to rest for a few minutes.
- Now make your vinagrette by combining in a bowl:
- 1 teaspoon Dijon Mustard
- 1 tablespoon vinegar
- pinch of salt and pepper
- MIX UP with a whisk
- Slowly add some extra virgin olive oil while whisking the ingredients in the bowl
- DONE! Taste to make sure you feel there’s enough mustard taste and vinegar taste for your liking.
- Add your vinagrette to your spring/lettuce mix but reserve a couple of teaspoons. Toss.
- Slice your tuna steaks against the grain (so it stays together in pieces) and slice up your cooled asparagus into 2 inch slices. Cut the ends of your green beans off – do it on an angle to look fancy). Run your knife through your capers to give it a rough chop. Rough chop your chives.
- Assemble your plate! Put your mixed lettuce on the plate and assemble the veggies on and around it. Place a few slices of the tuna on top. Spoon a bit extra vinagrette on top of the tuna.