Nicoise Salad

Nicoise Salad

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 (1 1/2-inches thick) tuna steaks
  • 2 teaspoons olive oil
  • 6 cups mixed greens
  • 4 large hard cooked eggs, peeled and halved
  • 4 small red potatoes, cooked and quartered
  • 4 medium radishes, thinly sliced
  • 4 marinated artichokes, halved
  • 1 small cucumber, thinly sliced
  • 1 medium roasted red pepper, cut into strips
  • 1/4 pound green beans, cooked
  • 1 cup grape tomatoes
  • 1/2 cup assorted olives
  • 1/4 cup chopped red onion
  • 4 sprig fresh oregano
  • 3 slices lemon slices
  • Salad dressing

Directions

  1. Heat indoor grill to SEAR/450°F.
  2. Brush both sides of tuna steaks with olive oil.
  3. Grill tuna 3 to 4 minutes on each side or until desired doneness. Let rest for 5 minutes and slice.
  4. Arrange remaining ingredients, except the oregano and salad dressing on a serving platter. Top with sliced tuna.
  5. Garnish with oregano sprigs, lemon slices and serve with choice of salad dressing.

Serves: 4-6

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