When it gets really hot out (not that this is the case in Boston right now), I find it hard to eat a lot of hot foods. So the season of soups ends and the season of salads starts. When I saw this recipe of nicoise salad on Semi-Homemade Cooking with Sandra Lee, I jumped to try it out right away. I played with her recipe a little bit but essentially it is almost the same. If you can, try to get sushi grade tuna because then you don’t have to cook the fish all the way and it becomes an even more of a refreshing summer salad.
Ingredients: 4 tuna steaks (1 per person), 1/4 cup olive tapenade, 1 teaspoon crushed garlic, 1/2 cups Italian dressing, 4 cups salad of your choice (I used spring mix), 2 hard-boiled eggs, 1 cup French cut green beans, 2 tomatoes, 2 red potatoes, salt and pepper to season
Begin by cooking the potatoes with their skins on.
In a bowl mix together the tapenade and the garlic. Next cut pockets in the tuna steaks.
After the tuna steaks marinade for long enough, leave them out in room temperature for 20 minutes. Next cook the tuna on a grill for 3 to 4 minutes per side or until done.
Add salad to the bottom of a bowl. Chop all the vegetables and add on top.