We had a dinner party this weekend, and this is one of my favorite dishes to make when you want color, variety and fun! I learned of this dish in a tiny village in France. When I got home from that trip, I made a few adjustments, and VIOLA!
(pronounced, "nee shwa")
This is a cold salad, so prepare everything in advance and keep it in the refrigerator.
- Ahi tuna
- New potatoes or fingerlings
- Fresh green beans
- Kalamata olives, pitted
- Eggs, hard-boiled
- Cherry tomatoes
- Lettuce (I like spring greens)
- Any vinaigrette salad dressing that you like (I like Newman's Light)
- Spicy mustard
- Anchovies (if you like)
- Olive oil, the best you can find
- Fresh rosemary
- Course salt
Sear by heating a grill pan until hot. Sear on each side for about a minute. You want it brown on the outside and rare in the middle. Cool and then slice in to 1/4" pieces.
Boil the potatoes until they are tender. Then toss them with really good olive oil, course salt and fresh rosemary. I keep these at room temperature. Yum~!
Steam or boil. Cool in the refrigerator.
Now...right before you serve this scrumptious feast...you get to have the most fun!
In a large bowl, prepare your dressing. I don't measure, so use your sense of taste and balance to mix the vinaigrette, mustard and capers. (If your guests aren't looking, chop up a couple of anchovies and throw them in!)
Toss with the lettuce.
Place your dressing'ed lettuce in the middle of a platter or large plate. Arrange all the other ingredients around the edges of the lettuce to create a balanced presentation.
Finally, place the tuna slices in the middle of the plate.
Serve this colorful, tasty dish with nearly any wine of your choice. I served a Chilean Carmenere!