Tuna nicoise

Yield: 4 servings

Measure Ingredient
4.00 \N tuna steaks -; (4-oz ea)
1 \N oil; for grilling
1 \N salt; to taste
1 \N freshly ground black pepper; to taste
4.00 cup boston bibb lettuce - (2 small head; s), torn into p
1.00 \N lemon aioli; see * note
½ pounds red skin potatoes; quartered, cooked
1 \N ; until tender, cooled
½ pounds green beans; snipped, cooked
1 \N ; until tender, cooled
8.00 \N cherry tomatoes
1.00 small red onion; halved, sliced thin
3.00 \N hard-boiled eggs; sliced
½ cup nicoise olives; for garnish

* Note: See the "Lemon Aioli" recipe which is included in this collection.

Preheat the grill. Oil and season the tuna. Grill the tuna for 1 to 2 minutes on each side. Toss the lettuce with ¼ cup of Aioli dressing and season with salt and pepper. Place in the center of your salad plates. Arrange the rest of the ingredients in a pretty way. Top with the beautiful tuna steak, and drizzle all over with the remaining dressing. Garnish with the olives. This recipe yields 4 entree salads.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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