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Tuna Salade Niçoise

Seafood Options: Nelson Crab® Hand-Packed Dungeness Premium Crab or Shrimp, Simply Seafood® Boneless Wild Keta Salmon

Salade Niçoise is one of the great classics of Provençal cuisine. All along the sunny Côte d'Azur, and especially in Nice, it is offered on practically every menu.

Our version features tuna Nelson Crab® Premium hand-packed Albacore Tuna drizzled with vinaigrette and surrounded with vegetables straight from the summer garden: waxy potatoes, green beans, tomatoes and herbs. Garnish with tiny Niçoise olives and serve with chilled French rose wine.

Ingredients:

• 8 small boiling potatoes (about 1 1/2 lbs.)
• 1 1/4 pounds green beans, trimmed
• 1-1 1/4 pounds tuna steak, cut into 4 pieces (1 inch thick)
• 3 - cans Nelson Crab albacore tuna
• 2 tsp. Dijon mustard
• 1 head butter lettuce, rinsed
• 2 large tomatoes, cut in wedges
• 2 hard-boiled eggs, peeled and cut in wedges
• 1/4 cup Niçoise olives

NIÇOISE DRESSING

• 3/4 cup olive oil
• 1/4 cup plus 2 tablespoons red wine vinegar
• 1/4 tsp. salt, or to taste
• Freshly ground pepper
• 2 Tbsp. minced parsley
• 1 Tbsp. minced chives

Cooking Instructions:

Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut the potatoes into thick slices and set aside. Meanwhile, cook the beans in boiling salted water until crisp-tender, about 6-8 minutes. Rinse with cold water and drain well. Set aside.

To make the dressing, combine the olive oil, vinegar, salt and pepper in a jar with a tight-fitting lid. Shake well and set aside 3 tablespoons of the dressing for marinating the tuna. Add the herbs to the jar and shake again. Put the potatoes and beans in a shallow dish, drizzle about 3/4 of the dressing over and let stand for 1 to 2 hours, gently turning the vegetables once.

Put the tuna in another shallow glass dish. Stir the mustard into the reserved dressing. Pour the mixture over the tuna and turn to coat both sides. Cover and marinate in the refrigerator for up to 1 hour. Bring the tuna to room temperature before cooking.

Meanwhile, line 4 plates with lettuce. Arrange the potatoes, beans, tomato wedges, eggs and olives attractively on the plates, leaving a place for the tuna. Drizzle with any marinade remaining in the vegetable dish.

Place the tuna on the salads, drizzle with the reserved dressing and serve.

Servings per recipe: 4

Cal. 620 / Total fat 32g / Sat. 5g / Chol. 158mg / Sdm. 271mg / Carbo. 50g / Prot. 37g / Om-3 .2g