Friday, December 28, 2012

No More Cookies....

I seriously think I experienced a Sugar Hangover last week. Seriously. I had a headache. I felt nauseous. Smelling chocolate chip cookies elicits the same response as when I smell cheap tequila. Ugh.

Between multiple cookie parties (when did this become a thing), Christmas Eve, Christmas, and then the left-overs the day after Christmas, I have had my fair share of all things gluttonous. What I havebeen fiending (word? maybe.) for is a salad. But not any limp lettuce, weak veggie salad. I wanted a REAL salad. A manly man's salad. One filled with delicious healthiness. 

I'm not sure if I ever would have considered anything from France as a "manly man" thing, but this Tuna Niçoise Salad hit the spot. In reading the directions, you're going to think that it seems like a lot of work for just a salad. But it's definitely worth it and you can throw this salad together in 25 to 30 minutes. 

If you multi-task like you're schizophrenic. But it can be done. 

Tuna Niçoise Salad

by Bonnie Graham
Prep Time: 25 - 30 minutes
Keywords: roast salad entree potato eggs tomato tuna

  • 1 bag of baby spinach
  • 4 tuna steaks
  • 4 eggs
  • 1/2 bag frozen green beans
  • 1 lb teeny tiny potatoes (or fingerlings)
  • 4 tomatoes
  • olives of your choice
  • 2 tbsp dried rosemary
  • 2 tbsp dried thyme
  • 1 tbsp ground mustard
  • salt and pepper
  • 1 lemon
  • olive oil
1. Begin by pre-heating your oven to 400 degrees and heating a medium pot of salted water on the stove.
2. Prep baby potatoes, rubbing them with olive oil and salt and pepper on a cookie sheet. Place them in the oven to roast for about 20 minutes or until tender.
3. While waiting for the water to boil, begin to season your tuna steaks with the rosemary, thyme, mustard, salt and pepper. Add olive oil to help the seasonings stick to the steaks. Place a skillet on the stove over medium high heat.
4. When the pot of water has boiled, quickly blanch your frozen greens, allowing for no more then a minute or two in the water. Remove green beans from pot.
5. Re-fill pot with water, placing the 4 eggs in the pot to make hard-boiled eggs. Place eggs in the water and allow pot to come to a boil. Boil for approximately 1 minute and allow eggs to sit in hot water with heat turned off until ready the salad is ready to be served. Then, crack and peel.
6. With your skillet heated, sear your tuna steaks, making sure there is enough room in the pan to have them heat evenly. Cook fish on each side for 7 - 8 minutes or until desired doneness.
7. Once all the ingredients are done cooking, plate each ingredient over baby spinach. Squeeze lemon over each plate and a swirl of olive oil. Salt and pepper as needed.
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