You don't have to buy fresh fish to make a tuna salad. For example, the classic French Nicoise is made from tuna, canned in its own juice. Some cooks add quite a bit different fish to this salad - toothfish. But this, as they say, is not for everybody.
It is necessary
-
- Tuna
- onion
- potatoes
- Cherry tomatoes
- radish
- beans
- lettuce leaves
- olive oil
- anchovy
- parsley.
Instructions
Step 1
Buy tuna. If you decide to make a salad from fresh fish - give preference to the one caught in the Indian Ocean. It is easily recognizable by its characteristic maroon flesh. It is not cheap, in view of which it may well be replaced by canned one. There are two types of canned tuna: in oil and in its own juice. Both options are suitable for a salad, but the second is still preferable.
Step 2
Boil 250 grams of potatoes. Try to choose small tubers and cook them better in their uniform. This tuna salad is more of a "peasant" cuisine, so a little curtsey towards simplicity will come in handy.
Step 3
Prepare 150g green beans. If you take deep-frozen beans, thaw them at room temperature and just heat them up. Simmer freshly in a little salted and acidified water.
Step 4
Cut the onions into rings, the cherry tomatoes into halves, the lettuce leaves, and chop the radishes finely. In a blender, combine 30 grams of cold-pressed olive oil, 10 grams of fresh parsley and half an anchovy fillet for a classic Nicoise dressing.
Step 5
Assemble the salad on a platter. Quite often, French chefs lay it out in layers: down - sliced potatoes, on top of it - all the other ingredients. Tuna, as the main "hero of the occasion" - up. Pour the olive oil, parsley and anchovy sauce over the salad. A tasty and healthy dish is ready.
Step 6
Add toothfish pulp in the final stage - and you get a new variation of the world famous salad. Toothfish (or butterfish) has a fairly dense texture, when combined with tuna, they play on the difference in texture, but both, no doubt, win. Toothfish should be taken about 50 grams, boiled and disassembled into pieces. A little tip: When you cook, put a couple of bay leaves in the water. Their aroma will give the fish a very interesting flavor.
