Warm Kale and Tuna Niçoise
Niçoise-style salads are typically composed salads, meaning the ingredients are plated in a decorative manner rather than tossed together, as they are in most salads. This version is a hybrid of the two styles. Super-nutritious kale adds a strong nutritional punch and is especially flavorful sautéed with anchovies and olives. Seared ahi tuna makes a beautiful presentation, but it can be replaced with canned tuna packed in oil.
Ingredients:
- 6 small yellow potatoes
- Salt and freshly ground pepper, to taste
- 3/4 lb. (375 g) green beans
- 3 Tbs. olive oil
- 1/2 cup (2 1/2 oz./75 g) pitted Kalamata olives, halved lengthwise
- 2 anchovies packed in oil, chopped
- 2 garlic cloves, chopped
- 2 bunches kale, stemmed and chopped
- 1 lemon, halved
- 1 lb. (500 g) sushi-grade ahi tuna
- 4 hard-cooked eggs, quartered
- 1/2 cup (3 oz./90 g) cherry tomatoes, halved
- Extra-virgin olive oil, for drizzling
Directions:
Place the potatoes in a saucepan with 1 tsp. of salt and cover with cold water by 2 inches (5 cm). Bring to a boil then reduce the heat to low and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain, then cut into quarters when cool enough to handle. Set aside.
Refill the saucepan with water and bring to a boil over high heat. Add a big pinch of salt and the green beans and cook until just tender, about 3 minutes. Drain and rinse under cold running water. Set aside.
Warm 2 Tbs. of the oil in a fry pan over medium-high heat. Add the olives, anchovies and garlic and sauté until the garlic is soft, about 3 minutes. Add the kale and cook, stirring often, until wilted, about 5 minutes. Squeeze half the lemon on the kale and season with salt and pepper. Transfer the kale to 4 plates, dividing evenly.
Warm the remaining 1 Tbs. oil in the fry pan over high. Season both sides of the tuna with salt and pepper. Sear the tuna until browned on the outside but still pink in the middle, about 1 1/2 minutes per side. Transfer to a cutting board and slice. Divide the tuna among the 4 plates on top of the kale.
Garnish the plate with the potatoes, green beans, hard-cooked eggs and tomatoes and drizzle with extra-virgin olive oil and the juice from the remaining half lemon. Top with freshly ground pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)
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