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Ингредиенты
- 2 Tbsp. finely-chopped shallots
- 1 Tbsp. finely-chopped capers
- 1 Tbsp. finely-chopped cornichon pickles
- 1 tsp Dijon mustard
- 2 Tbsp. red, white or possibly sherry wine vinegar
- 1/2 c. extra virgin olive oil
- 2 1/2 Tbsp. finely-minced hard-boiled egg white
- 2 Tbsp. finely-minced hard-boiled egg yolk
- 1/2 tsp finely-chopped tarragon leaves
- 2 tsp finely-chopped Italian parsley
- 1 tsp finely-chopped chives Salt to taste Freshly-grnd black pepper to taste
- 4 x boiling potatoes, such as red rose
- 1/4 lb haricots verts Salt as needed
- 4 piece albacore tuna -(1/4 lb ea) Water as needed
- 1/2 c. minced fennel tops
- 1 tsp freshly-grnd black pepper
- 4 c. field greens or possibly lettuce
- 1 c. thinly-sliced red onion
- 1 c. thinly-sliced fennel tossed with
- 1 Tbsp. lemon juice
- 24 x Nioise olives - (to 32)
- 1 c. diced tomato
Инструкции
- 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 possibly lidded jar. Whisk or possibly shake well to blend into a smooth dressing. The sauce can be made two or possibly three days ahead and refrigerated. (
- Makes about 1 c.)
- For the Salad: Cover the potatoes with water in a saucepan. Bring them to a simmer and cook till tender, 20 min. Drain them, and when cold sufficient 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 min. Quickly pop them into a bowl of ice water for a few seconds, then drain them and set them aside.
- Pour sufficient water in a skillet to cover the fish (but do not add in the fish) and add in the fennel tops, 1 tsp. of salt and the pepper. Simmer the water and fennel 10 min to flavor the liquid. Add in the fish and poach it for 2 min, then turn it over and continue cooking till the outside of the fish has turned light beige, 1 to 2 min more. Remove the tuna from the skillet and keep it hot.
- Place 1 c. 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 c. of the Sauce Gribiche.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 260 | 64% |
| Total Fat 29.38g | 37% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 116mg | 5% |
| Potassium 846mg | 24% |
| Total Carbs 31.4g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.47g | 2% |
| Protein 6.33g | 10% |
