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Full Online Book HomeLearning KitchenFishandseafood - Tuna - Salade Nicoise (sandwiches)
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Fishandseafood - Tuna -  Salade Nicoise (sandwiches) Post by :MrFlint Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1053

Click below to download : Fishandseafood - Tuna - Salade Nicoise (sandwiches) (Format : PDF)

Fishandseafood - Tuna - Salade Nicoise (sandwiches)

1-lb French green beans, steamed tender crisp
4 red new potatoes, boiled tender, sliced
2-tbs red wine vinegar
1-tsp Dijon mustard
sea or kosher salt
freshly ground black pepper
8-tbs olive oil
4-cups romaine lettuce, torn into bite-sized pieces
four hard boiled eggs, quartered lengthwise
one small red onion, peeled and thinly sliced
one tomato, thinly sliced
4 radishes, thinly sliced
16 Niçoise olives
2-tbs capers
eight anchovies
1 (6-oz.) can oil-packed tuna

Combine vinegar and mustard in small bowl. Add salt and pepper to taste. Mix well. Stirring constantly, pour in oil in steady stream. Dress potatoes with about tablespoon of dressing.

Place lettuce in large salad bowl. Add salt and pepper to taste. Add enough dressing to lightly coat lettuce (all but about 2 tablespoons). Toss well.

Arrange green beans, onions, tomatoes, radishes, eggs, olives, capers, tuna, and anchovies over the lettuce. Sprinkle with salt to taste. Drizzle with any remaining dressing. Toss gently and serve.

Sandwiches: Split 2 large or 4 demi baguettes. Fill with salad. Gently press. Set aside for about 20 minutes. Cut into 8 pieces and serve.

Serves 8.

(adapted from a recipe from Epicurious Television)
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Fishandseafood - Salsa Verde With Tuna Fishandseafood - Salsa Verde With Tuna

Fishandseafood - Salsa Verde With Tuna
* Exported from MasterCook *Salsa Verde with TunaRecipe By : the California Culinary Academy1 cup parsley sprigs -- packed1 1/2 cups basil leaves -- packed2 large garlic cloves1 2 oz. can flat anchovy fillets -- drained1/4 cup olive oil2 teaspoons lemon juice6 1/2 ounces water-packed tuna -- drainedfreshly ground pepper to taste In a food processor or blender, process parsley, basil, garlic,anchovies, oil, and lemon juice to a puree. By hand, stir in tuna. Season to taste with pepper. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip). To serve: Cook 8 ounces thin tubular pasta,

Fishandseafood - Tuna -  Salad Nicoise In Pita Pockets Fishandseafood - Tuna - Salad Nicoise In Pita Pockets

Fishandseafood - Tuna -  Salad Nicoise In Pita Pockets
1 cup (1-inch) cut fresh green beans (about 4 ounces) 1 tablespoon water 1/4 cup nicoise olives, pitted and chopped (about 18 olives) 1 tablespoon capers 1 (12 ounce can solid white tuna in water, drained 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt 2 (6-inch) whole wheat pita rounds, cut in half 4 curly leaf lettuce leaves Combine beans and water in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 1 1/2 minutes or until beans are crisp-tender; drain. Rinse with cold water. Drain well; cool. Combine beans, olives, capers, and