Nicoise Salad
A classic Nicoise salad. The key to the great taste is to marinate the tuna in Hellmann’s® or Best Foods® Real Mayonnaise, herbs and garlic before serving.
Calories
530 (4 serving)
Total Fat
34g (4 serving)
Saturated Fat
6g (4 serving)
Cholesterol
220mg (4 serving)
Sodium
530mg (4 serving)
Total Carbs
31g (4 serving)
Dietary Fiber
7g (4 serving)
Sugars
7g (4 serving)
Protein
27g (4 serving)
- 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 4 Tbsp. olive oil, divided
- 3 Tbsp. red wine vinegar
- 2 Tbsp. chopped fresh parsley
- 2 cloves garlic, finely chopped
- 1 (8 oz.) tuna steak, cut into 2-in. squares
- 6 cups torn romaine lettuce leaves
- 1 small red onion, thinly sliced
- 4 plum tomatoes, quartered
- 8 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
- 16 pitted ripe olives
- 6 canned anchovies, thinly sliced (optional)
- 8 fresh basil leaves (optional)
Directions
Print1. Combine Hellmann's® or Best Foods® 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.
2. 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.
3. 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.
