{"id":7818,"date":"2019-05-17T14:14:36","date_gmt":"2019-05-17T14:14:36","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7818"},"modified":"2019-05-20T19:04:38","modified_gmt":"2019-05-20T19:04:38","slug":"ahi-nicoise-salad","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/05\/17\/ahi-nicoise-salad\/","title":{"rendered":"Ahi Nicoise Salad"},"content":{"rendered":"

The greens have been rolling in from the farm like crazy.\u00a0 Not my farm, but a local farm we are friends with…DC Roots!\u00a0 I love their stuff so much!\u00a0 And they grow gorgeous greens.\u00a0 The point is, we’re eating a lot of greens right now.\u00a0 And it feels sooooo good.\u00a0 There is nothing like local grown artisan greens….nothing.\u00a0 I could eat pounds of them.<\/p>\n

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Back to this salad….it’s an oldie but a goodie.\u00a0 It’s also a substantial salad often served as an entree.\u00a0 This is a great option to serve a crowd when you don’t want to spend hours in a hot kitchen.\u00a0 Pepper crusted tuna seared rare elevates this dish from the canned tuna version.\u00a0 The tuna cooks quickly so you can go out and enjoy the sunshine.<\/p>\n

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I add roasted beets to mine, but it’s really up to you.\u00a0 I like to prep everything the day before so that all I have to do is assemble the thing before guests arrive.\u00a0 Beets can roast in the oven while you do something else the day before.\u00a0 Then it’s just boiling some baby potatoes and blanching some green beans and you’re set until you’re ready to serve it the next day.<\/p>\n

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Nicoise Salad For A Crowd<\/h2>\n
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Ingredients<\/h3>
  • 2<\/span> lbs<\/span> baby potatoes boiled and chilled<\/span><\/li>
  • 1<\/span> lb<\/span> ahi tuna<\/span><\/li>
  • 3<\/span> tablespoons<\/span> peanut oil<\/span><\/li>
  • 2<\/span> lbs<\/span> young green beans blanched<\/span><\/li>
  • 12<\/span> large radishes quartered<\/span><\/li>
  • 3<\/span> large beets roasted<\/span> chilled, and julienned<\/span><\/li>
  • 2<\/span> english cucumbers sliced in quarters<\/span><\/li>
  • 2<\/span> pints<\/span> cherry tomatoes<\/span><\/li>
  • 12<\/span> hard boiled eggs chopped<\/span><\/li>
  • 1<\/span> jar kalamata olives pitted<\/span><\/li>
  • 1<\/span> jar castelvetrano olives pitted<\/span><\/li>
  • 1 -2<\/span> lbs<\/span> baby greens<\/span><\/li>
  • 1<\/span> cup<\/span> parsely destemmed and packed<\/span><\/li>
  • 1\/4<\/span> cup<\/span> lemon juice<\/span><\/li>
  • 1\/3<\/span> cup<\/span> white balsamic vinegar<\/span><\/li>
  • 1\/4<\/span> cup<\/span> dijon mustard<\/span><\/li>
  • 3\/4<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • 2<\/span> tablespoons<\/span> minced garlic<\/span><\/li>
  • 2<\/span> tablespoons<\/span> honey<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • Fine ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • For the dressing, combine the parsley, vinegar, lemon juice, mustard, olive oil, garlic, honey in a blender or immersion blender.\u00a0 Salt and pepper to taste the dressing and set aside in the fridge.<\/div><\/li>
    • Next, coat all the ahi in fine ground black pepper and fry in a skillet on medium high heat in the peanut oil.\u00a0 Using tongs, flip the tuna once, cooking for about 5-8 minutes total for medium rare.\u00a0 Set the tuna aside to cool.<\/div><\/li>
    • On one or two large platters arrange all the vegetable in groups.\u00a0 Get all of the greens washed and into a seperate bowl.\u00a0 Slice the tuna carefully across the grain and arrange it on top of the vegetables.<\/div><\/li>
    • Serve with crusty baguettes and the salad dressing on the side.\u00a0 Voila!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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      The greens have been rolling in from the farm like crazy.\u00a0 Not my farm, but a local farm we are friends with…DC Roots!\u00a0 I love their stuff so much!\u00a0 And they grow gorgeous greens.\u00a0 The point is, we’re eating a lot of greens right now.\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":7825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/05\/IMG_0711.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-226","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7818"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7818"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7818\/revisions"}],"predecessor-version":[{"id":7837,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7818\/revisions\/7837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7825"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}