Originally, this salad came from Nice, France. Throughout the years, like everything else, some things about this salad have changed. Originally, it was made with tuna in olive oil, but newer versions typically use freshly seared tuna.
The vegetables have also changed over time. In the accompanying recipe, you will find more or less what is served in restaurants now. This salad is traditionally garnished with anchovies.
One thing I want to share is that the recipe is always a guideline and not set in stone. If you don’t like things in this recipe, don’t use them, or substitute things you like. Remember, you will be the one eating it.
If you are enjoying my recipes, please send me an email at firstname.lastname@example.org. You can also become a fan on Facebook. Happy cooking.
Tomm Johnson, a professional chef, lives in Mountain House and shares his culinary expertise online at www.cheftomm.com. He can be reached at email@example.com or on Facebook, “Culinary Secrets with Chef Tomm.”
1 hardboiled egg, cut in half lengthwise
6 niçoise olives
8 green beans, cooked
1 roma tomato, cut in quarters
1 small red potato, cooked and cut into half moons
8 slices cucumber
1½ cup romaine lettuce, in bite-size pieces
4 ounces tuna, seared, in ¼-inch slices
Arrange ingredients in an artistic manner on the plate. Serve with red wine vinaigrette.
RED WINE VINAIGRETTE
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon shallots, finely chopped
1 teaspoon garlic, finely chopped
¼ teaspoon fresh thyme, chopped
Salt and pepper to taste
In a small bowl, mix all ingredients and set aside. It is best to do this in advance, as the flavor gets better with time.
— Tomm Johnson