Napoleon Of Tuna With A Mosaic Salad
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1½tablespoons lemon juice
- ¼cup olive oil
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- 2artichoke hearts, cooked, cleaned and cut into ⅛-inch cubes
- 1large, ripe tomato, peeled, seeded and cut into ⅛-inch cubes
- 4large white mushrooms, cleaned, stemmed and cut into ⅛-inch cubes
- 1small ripe avocado, peeled and cut into ⅛-inch cubes
- ¼cup nicoise olives, pitted and coarsely chopped
- 2½tablespoons chopped chives
- 110-ounce piece of fresh tuna, about 1 inch thick
- 1tablespoon olive oil
- 6slices good quality white sandwich bread, crusts removed, toasted and halved
- 1clove garlic, peeled
- 4tufts mache lettuce, rinsed and dried
The Salad
The Napoleon of Tuna
Nutritional analysis per serving (4 servings)
484 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 28 grams protein; 666 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Put the artichoke hearts, tomato, mushrooms, avocado, olives and chives in a large glass or ceramic bowl, toss with half the dressing and set aside.
- Step 2
Preheat the broiler. Brush the tuna with the olive oil. Place under the broiler, 4 inches from the heat and broil until rare at center, about 3 to 4 minutes per side. Brush both sides of the tuna steak with the remaining dressing. Refrigerate until cold.
- Step 3
To assemble the napoleon, rub the toast with the garlic clove and discard the clove. With a sharp knife cut the tuna steak on an angle into 12 thin slices. Cover each piece of toast with one layer of sliced tuna; trim the edges. Stack three slices of toast to make each napoleon.
- Step 4
Put each napoleon in the center of a serving plate. Spread a layer of the salad on top of each napoleon. Garnish with a tuft of mache.
Private Notes