Sweetie loves to cook things on the BBQ gas grill, but today the fires in Northern California, in Oregon and in Washington state sent smoke our way, so being outside for very long was unhealthy. It was even worse yesterday, so we had already cooked chicken, sliced tomatoes from the garden with balsamic vinegar, olive oil, and basil, plus salt and pepper, plus some frozen veggies. I decided that for tonight we would have something healthier. Sweetie decided that cooking ahi tuna in a cast iron skillet was even better than on the grill.
There is a lovely French style restaurant in Larkspur called Left Bank Brasserie and they make a wonderful Ahi Tuna Salad Nicoise. I decided to do my own version. I'm not fond of olives nor anchovies, so perhaps this salad can't be called Nicoise, but otherwise it has many of the elements - steamed green beans, potato chunks, hard boiled egg, avocado slices, sliced cucumber, tomato chunks (from our garden) and a lovely Dijon mustard based dressing for the crisp mixed greens.
Sweetie sliced the tuna in thin slices and placed them around the edge of the plates. It was really delicious and fairly healthy, too. I don't think you need a recipe since except for snapping and steaming the beans and then running cold water over them the rest of the ingredients weren't really 'cooked'. I'll give you my version of the dressing and you should be good to go. If you like olives and anchovies, do include them because they make it much more authentic and delicious.
Dijon Dressing for Salads
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons lemon juice
4 teaspoons olive oil
salt and pepper to taste
1/4 teaspoon dried thyme
1/4 teaspoon minced shallot
Place all ingredients in a jar with a tight-fitting lid. Shake vigorously to combine. If possible, let sit for at least 1/2 hour, then shake again before dressing the salad. Use lightly...greens should be very lightly filmed with the dressing, not saturated.
No comments :
Post a Comment