Today the sun is shining, the birds are singing, and the bulbs are pushing their way up through the remains of winter. This is the kind of day that really gets my spring fever acting up. I know it is not officially spring yet with the vernal equinox still a week away, but it feels like the new season to me. We will of course be slapped with a few more bouts of snow and cold, but overall the outlook is promising.
As the days grow longer, I find myself craving light and fresh foods. The warm spring days seem to signal an end to casseroles and pots of stew, and wave on the salads and the grill. It is also this time each year that I have a hard time switching gears and thinking of what to prepare. Salad has been sounding extra good, and then I saw some luscious Yellow Fin Tuna at the market and something clicked — Salade Niçoise!
Salade Niçoise or Nice Salad, is named for an area in France known as the Nice region. Situated along the cost of the Mediterranean Sea between Cannes and Monaco, the Côte d’Azur or French Riviera, is believed to be among the oldest human settlements in Europe. The creation of this salad is rumored to have been influenced by the world renowned choreographer Balanchine during his tenure in Monte Carlo, and made famous in America by Julia Child, the French Chef.
The original version of the salad is made with a bed of fresh greens, raw red peppers, ripe tomato wedges, shallots, artichoke hearts, hard boiled eggs, and Cailletier olives, tossed in a light vinaigrette and topped with canned tuna (packed in oil) and anchovies. There are now many versions of this salad, most commonly updated by using seared tuna instead of canned.
There really is no secret to this dish other than if you plan to use seared tuna, use the freshest fish you can get your hands on. I choose a sashimi grade tuna, which I purchase the same day I intend to make the salad. A pound of this wonderful fish will run you between $20 and $25, but do not compromise on this item, and remember a pound will easily serve 6 people. I have tried using a lesser quality tuna purchased for half the price and found it to be unacceptable for this preparation.
To pan sear tuna, use a heavy skillet that will withstand high heat. Get the skillet hot. Do not add oil to the pan, it will only smoke. Rub all sides of the fish with a light coat of olive oil. I like to encrust the fillet by rolling in black pepper, and black sesame seeds. When the pan is extremely hot, a drizzle a very small amount of olive oil in the center of the pan and immediately place the fish. Watch the side of the fillet to know when to turn. It only takes a minute or so for a thin band of white to form. Turn and repeat, watching again for the narrow band to appear. You really need to monitor this closely to avoid overcooking. Use a very sharp knife to slice, cutting across the grain of the fish.
To prepare a Light Vinaigrette Dressing for Salad Niçoise:
- 2 teaspoons finely minced garlic
- 1 tablespoon Dijon mustard
- 1/2 cup balsamic vinegar
- 1/4 cup hot water
- 1 tablespoon sugar
- 1 tablespoon olive oil
- salt and pepper
Combine all ingredients in a small bowl and whisk, or shake in a tightly closed jar.
Seared Yellow Fin Tuna served over cucumber spaghetti with wasabi and soy.
