Hot Potato Salad Nicoise
A salad Nicoise originated in and around the French Riviera city of Nice. It contains olives, one of the area's integral ingredients, as well as green beans, tuna and hard-boiled eggs.
Ingredients
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6 small or 4 medium potatoes (1-1/4 pounds), such as round red, long white, or round white
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8 to 10 ounces fresh green beans, trimmed, or one 9-ounce package frozen whole green beans
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1 medium onion, finely chopped (1/2 cup)
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1 tablespoon cooking oil
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1 tablespoon cornstarch
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1 tablespoon sugar
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1/2 teaspoon salt
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1/2 teaspoon celery seed
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1/8 teaspoon pepper
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1 cup water
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1/2 teaspoon finely shredded lemon peel
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1/4 cup lemon juice
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4 cups torn mixed greens
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1 6-1/2-ounce can chunk white tuna (water-pack), drained and flaked, or one 8-ounce fresh or frozen tuna steak, cooked* and flaked
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4 medium radishes
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1/4 cup pitted ripe olives
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2 hard-cooked eggs, quartered (optional)
Directions
1.
In a large covered saucepan cook potatoes and fresh beans (if using) in boiling salted water for 20 to 25 minutes or until just tender. (If using frozen beans, begin cooking potatoes and add beans to the saucepan to cook for the time recommended on the package). Drain well. Cool slightly. Slice potatoes. Set aside while preparing dressing.
2.
For dressing, in a large skillet cook onion in hot oil until tender but not brown. Stir in cornstarch, sugar, salt, celery seed, and pepper. Stir in water, lemon peel, and lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Set aside half of the dressing.
3.
Add potatoes to remaining dressing in skillet. Toss gently to coat. Cover and cook for 2 to 3 minutes more or until heated through, stirring gently. Season to taste.
4.
To serve, divide greens among 4 plates. Arrange potatoes, beans, tuna, radishes, and olives on greens. Drizzle with reserved dressing. Garnish with hard-cooked egg, if desired. Makes 4 servings.
Note
To cook tuna, you can grill, poach, or broil. To grill, place on a grill rack, directly over medium coals. Grill for 4 to 6 minutes for each 1/2-inch thickness or until fish flakes easily with a fork. Turn fish once during grilling.
To poach tuna steak,
add 1-1/2 cups water, wine, or broth to a large skillet. Bring to boiling. Add fish; return to boiling. Reduce heat. Simmer, covered, for 4 to 6 minutes for each 1/2-inch thickness of fish.
To broil fish,
preheat broiler. Place fish on the greased unheated rack of a broiler pan. Brush with melted margarine or butter or cooking oil. Broil 4 inches from the heat for 4 to 6 minutes for each 1/2-inch thickness of fish.
Nutrition information
Calories 302, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 19 mg, Sodium 506 mg, Carbohydrate 46 g, Fiber 4 g, Protein 18 g. Daily Values: Vitamin A 6%, Vitamin C 58%, Calcium 6%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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