Nicoise Salad

Name: Nicoise Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 1/4 cup (60 mL) Hellmann's® Real Mayonnaise; 4 Tbsp. (60 mL) olive oil, divided; 3 Tbsp. (45 mL) red wine vinegar; 2 Tbsp. (30 mL) chopped fresh parsley; 2 cloves garlic, finely chopped; 1 -lb. (450 g) tuna steak, cut into 2-in. squares; 4 cups torn romaine lettuce leaves; 1 small red onion, thinly sliced; 4 small plum tomatoes, quartered; 1 lb. (450 g) red bliss potatoes or new potatoes, cooked and quartered; 8 ounces fresh green beans, trimmed, cooked and drained; 4 hard-cooked eggs, peeled and halved; 1 cup (250 mL) pitted ripe olives; 6 canned anchovies, thinly sliced (optional); 1/2 cup (125 mL) coarsely chopped fresh basil leaves,(optional)

PREP

25mins

COOK

10mins

SERVES

4 people

TOTAL

35mins

A classic Nicoise salad. The key to the great taste is to marinate the tuna in Hellmann's® Real Mayonnaise, herbs and garlic before serving.

INGREDIENTS

1/4 cup (60 mL) Hellmann's® Real Mayonnaise
4 Tbsp. (60 mL) olive oil, divided
3 Tbsp. (45 mL) red wine vinegar
2 Tbsp. (30 mL) chopped fresh parsley
2 cloves garlic, finely chopped
1 -lb. (450 g) tuna steak, cut into 2-in. squares
4 cups torn romaine lettuce leaves
1 small red onion, thinly sliced
4 small plum tomatoes, quartered
1 lb. (450 g) red bliss potatoes or new potatoes, cooked and quartered
8 ounces fresh green beans, trimmed, cooked and drained
4 hard-cooked eggs, peeled and halved
1 cup (250 mL) pitted ripe olives
6 canned anchovies, thinly sliced (optional)
1/2 cup (125 mL) coarsely chopped fresh basil leaves,(optional)

Amount per Serving

Title	Amount per Serving
Energy	540.0
Total Fat	30.0 g
Saturated Fat	5.0 g
Carbohydrate excl. fibre	31.0 g
Sugars	6.0 g
Fibre	7.0 g
Protein	37.0 g

METHOD

Combine Hellmann's® Real Mayonnaise, 3 Tbsp. olive oil, red wine vinegar, parsley and garlic in small bowl. Spoon 1/2 of the mayonnaise mixture over tuna in large, shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator 1 hour. Refrigerate remaining mayonnaise mixture.
Remove tuna from marinade. Heat remaining 1 Tbsp. oil in small skillet over medium heat and cook tuna until desired doneness, turning once, about 5 minutes. Set aside.
Arrange lettuce, onion, tomatoes, potatoes, green beans, eggs and tuna on large serving platter. Top with olives, anchovies and basil. Drizzle with refrigerated mayonnaise mixture.