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Grilled Tuna Salad Nicoise

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Thanks to Debrah for the recipe! I made some changes, and here's how I did it.

I grilled asparagus, mushrooms, mini peppers, onions, and whole tomatoes. I blanched with chopped garlic some green beans, then shocked them with cold water and lightly dressed them with vinaigrette. The tuna was grilled until just pink in the middle.

I covered a large platter with lettuce, and arranged everything on top. I used much less oil than called for in the vinaigrette, but the vegetables absorbed the sharpness of the vinegar nicely. The classic recipe also calls for olives, potatoes and hard-boiled eggs, but I'll do that next time. I also made a little salad of chickpeas, tomato and basil, but ran out of room on the platter so served it on the side.

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Served four happy eaters, including two teens.

Comments (4)

It did make a huge salad - I used the leftovers that we couldn't eat in a cilantro and goat cheese omlette this morning. YUM Of course, we forced down all of the tuna last night! LOL

Great looking salad! I love chickpeas in any dish but have yet to try them in a salad.

Marcia:

I made this for one, the night before I went out of town, and I was really trying hard to not have a refrigerator full of leftovers, it was not easy - like the look of the chickpeas.

nancyhol:

What great photos!

And it was a great salad.

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