Tuna Salad Nicoise Recipe

If you’ve been reading my blog for any length of time, you know I try my hardest to get my husband on the healthy, veggie eating bandwagon. He’s pretty good about trying things although sometimes strange colors upset him (he thought purple potatoes, for instance, were just “wrong”). However, knowing that he likes tuna salad sandwiches, I decided to try this recipe for dinner one night. Success! Although he didn’t say he’d ask for this dish again, he cleaned his full plate, which is good enough in my book.

For the ultimate in fresh color to tempt your vision as well as you palate, use different varieties of the base ingredients. I’m not adding specific measurements because with this salad, you only need to pile the ingredients on the plate so use whatever you have or whatever ratio is most delicious to you and your family. The recipe below makes one full plate of hearty salad.

This salad is a feast for the senses and sure to tempt even the pickiest veggie eater.

Tuna Salad Nicoise

Mixed baby greens and/or herbs

1 packet of tuna in olive oil (or 1/4 pound freshly grilled tuna steak)

3 baby potatoes, boiled (use purple, red or yellow or a combo)

1 hardboiled egg, peeled and cut into quarters

1/3 cup kalamata olives, pitted (use a cherry pitter)

1 green onion, white and green parts sliced on the diagonal

Green beans or asparagus spears, cooked and tossed with Italian dressing

4 Baby heirloom tomatoes, halved and tossed with strips of fresh basil

Your favorite oil and vinegar salad dressing

To assemble salad, place greens in center of plate. Top with tuna. Surround salad with remaining ingredients. Grind a bit of black pepper over the top. Drizzle with salad dressing.

August 4, 2011: Lemony Parmesan Potatoes Recipe

Here’s another side dish that goes with just about anything on the grill – or off! It’s easy and quick but packed with flavor. Although similar to roasted potatoes, this one has an added freshness from lemon juice.

Lemony Parmesan Potatoes

¾ lb. mixed Yukon gold and ruby baby potatoes
2 T. olive oil
2 garlic cloves, minced
1 t. lemon juice
1 t. citrus peel seasoning (or freshly grated lemon rind plus parsley)
1/2 t. kosher salt
Freshly ground black pepper, to taste
1/3 cup parmesan cheese, grated

Clean the potatoes but do not peel. Cut into equal-sized pieces about 1 ½ inches square (leave smaller potatoes whole). Place in a pot and add water to cover. Bring to a boil; cover and reduce heat to medium. Boil for about 20 minutes, or until done.

Remove potatoes from heat and drain. Set aside.

In the same saucepan, heat olive oil to medium low. Add garlic and cook for a couple minutes, until garlic is softened slightly. Add lemon juice and seasonings and stir. Carefully stir in drained potatoes. Add cheese and toss together lightly.

Serves 3 – 4