Tuna Salad Nicoise by Steven Dolby

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(Serves 2-3 people)

NICOISE SALAD DRESSING

1/2 Medium Shallot (finely diced)
3 Anchovies
1 Tbsp dijon mustard
1 Small garlic clove (minced)
1 Tsp worcestershire sauce
1 1/2 Tsp red wine vinegar
1 Tbsp Olive oil
Flat-leaf parsley (handful)
1 Tsp fresh lemon juice
Ground black pepper (to taste)

OTHER INGREDIENTS
SALAD
Purple Potatoes (enough for 2-3 people)
Eggs (enough for 2-3 people)
Asparagus (enough for 2-3 people)
2-3 Tuna Steaks
San Marzano tomatoes (enough for 2-3 people)
Baby spinach (enough for 2-3 people)
Red onion (thinly sliced, enough for 2-3 people)
Nicoise olives (enough for 2-3 people)

Directions
MAKING
For Dressing:
1. In mortar and pestle, place shallot, anchovies, mustard, and garlic. Grind to a paste.
2. Add Worcestershire sauce, red wine vinegar, olive oil, parsley, lemon juice, and pepper. Mix well and pop in refrigerator until ready to use.
For Salad:
3. Cook potatoes in boiling water until tender. Drain and add olive oil and salt while still warm. Cut in half and set aside.
4. In another pot, cook eggs for 8 minutes. Cut in half and set aside.
5. Cut off the woody ends of asparagus and cook in a pan for 2-3 minutes with little olive oil and salt, making sure they have a nice crunchy texture.
6. Season tuna with salt and pepper, drizzle olive oil and coat well. On a hot pan, place the fish and cook to desired doneness. When done remove from pan and let rest for 1-2 minutes.

FINALIZING
7. On a platter, spread dressing and lay spinach on top, followed by egg, asparagus, tomato, potato, onion, olives, and fish. Drizzle the remaining dressing on top.

SERVING
8. Serve and enjoy!

© STEVEN DOLBY
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