Recipe From foodnetwork.com
Provided by Food Network
Yield 2 servings
Number Of Ingredients 40
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
Recipe From cooking.nytimes.com
Provided by Jacques Pepin
Categories salads and dressings
Yield 6 servings
Number Of Ingredients 17
Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top
Recipe From food.com
Provided by chef blade
Yield 6 serving(s)
Number Of Ingredients 14
This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.
Recipe From food.com
Provided by dianegrapegrower
Yield 2 serving(s)
Number Of Ingredients 20
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