Alice Waters's Tuna Nicoise

By Marian Burros

Total Time
40 minutes
Rating
4(57)
Comments
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Featured in: Alice Waters: Food Revolutionary

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Ingredients

Yield:2 servings
  • 2tablespoons red-wine vinegar
  • 1tablespoon chopped chervil
  • 1tablespoon chopped arugula
  • 1clove garlic, minced
  • 1tablespoon diced onion
  • 4tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1cup cooked green and yellow beans
  • 4ounces fresh grilled tuna, flaked into large pieces
  • 8small potatoes, cooked, peeled and sliced
  • 4anchovies
  • 6tiny cherry tomatoes
  • A few basil leaves
  • 8nicoise olives
  • 2hard-cooked eggs, peeled and halved
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

953 calories; 35 grams fat; 6 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 128 grams carbohydrates; 17 grams dietary fiber; 9 grams sugars; 37 grams protein; 512 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

  1. Step 1

    Combine the vinegar, chervil, arugula, garlic, onion and olive oil. Season with pepper.

  2. Step 2

    Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked egg

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Ratings

4 out of 5
57 user ratings
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Comments

Janice

I made this for Mother's Day lunch, and it was a huge hit. Light enough for a warm Spring day yet filling.

Jim

Made it as described in the recipe. It was a hit with the whole family, including a finicky 13 yo. Grilled tuna steaks 2.5 minutes per side and they were perfect for flaking into the salad. Mashed anchovies into the dressing and added to the top as well. Delicious

Jim

Made it as described in the recipe. It was a hit with the whole family, including a finicky 13 yo. Grilled tuna steaks 2.5 minutes per side and they were perfect for flaking into the salad. Mashed anchovies into the dressing and added to the top as well. Delicious

Janice

I made this for Mother's Day lunch, and it was a huge hit. Light enough for a warm Spring day yet filling.

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