March 2010 Archives

Thumbnail image for Nicoise.jpgThis salad was created to use the yummy black olive dressing that we created for the green bean salad that went out of season. It's inspired by the very simple, traditional dinners I've seen my relatives eat- boiled potatoes, hard cooked egg, some sort of fish, and a very good olive oil.  It's a very popular salad at Tucos and we're presenting it on Sacramento's Fox 40 News, today at 11am. 

It's super easy to make at home, delicious, and nutritious.  Perfect for a fast weeknight dinner, a picnic or a  potluck.  The secret of this salad is the dressing and the quality of the ingredients.

Tucos' Tuna Nicoise (serves 2-3)

1C Yukon Gold Potatoes (Boiled, large dice)
1C Cooked Seasonal Veggie (roasted at 400F with olive oil usually tastiest)
1/3C Canned Tuna (our favorite is As do Mar tuna)
1/3C Sweet Onion (shaved)
1/3C Nicoise olives- pitted (or kalamata)
1/4C Fresh Parsley (fine chopped)
1/4C Black Olive Dressing
Salt & Pepper to taste

Toss ingredients and serve on top of lightly dressed lettuce greens (oil & vinegar). Top with a sliced,  hard-cooked egg (12 min. make effort to find fresh eggs from a farmers market).

Black Olive Dressing

1/2C Olive Oil (a mild, fruity one- we use Saloio)
6 Cloves Garlic- peeled
2 TBS Nicoise Olives- pitted
1/3C Orange Juice (freshly squeezed- don't use store-bought)
1/3C Lemon Juice (freshly squeezed- don't use store-bought)
1 tsp Kosher Salt
½ tsp freshly ground pepper
½ tsp ground cumin

Blend until smooth.

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