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Sunday Salad Samplers #5:Tuna Salad Nicoise

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Debrah's suggestion of a grilled tuna salad was a perfect hot weather outdoor meal.
Everything was cooked on the grill, and I made the classic dressing to brush on the tuna steaks and the veggies.

Classic Dressing: (put all ingredients into a jar, cover and shake)
1/4 Red wine vinegar
2 small or one large shallot (minced finely)
4 T. olive oil (or toasted walnut or hazelnut oil)
½ t. anchovy paste (optional)
2 cloves crushed garlic
1 t. whole grain mustard
pinch of thyme

For my salad, I used grilled asparagus, yellow and red peppers, fennel, and a hard boiled egg. Quick and easy. Thanks, Debrah!

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Comments (2)

It looks amazing! I wish that I had thought of fennel - it would have been the perfrect addition.

I was extremely liberal in calling mine a Nicoise Salad, because of all of the substitutions I made. Yours looks great-love the grilled vegetables.

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