Salad Niçoise

Salad niçoise is a classic. Fresh, clean flavors of boiled potatoes, green beans, hardboiled eggs, and fresh fish make it a Spring favorite for lunch or dinner. Line caught tuna is the preferred sustainable choice, but this salad can also be made with canned tuna. Be sure to buy dolphin free, water packed, light meat only for the best flavor and the most environmentally safe choice.

Yield: Eight servings

Ingredients
1/2 lb	fresh tuna
2	whole springs of fresh thyme
1 clove	garlic peeled
1/4 tsp	whole fennel seed toasted
1/4 tsp	black peppercorn toasted
1 cup	canola oil
1 cup	extra virgin olive oil
1 lb	baby red potatoes
1/2 lb	green beans
1 lb	fresh tomatoes wedges
4	eggs
4 oz	nicoise olives
2 Tbsp	capers drained and rinsed
2 oz	anchovy filets, patted dry
1/2 lb	Boston lettuce washed leaves
2 Tbsp	shallots minced
1/2 oz	Dijon mustard
1 cup	extra virgin olive oil
1/2 cup	red wine vinegar

Nutrition Facts
Total Calories	0
Calories from Fat	0
Total Fat	0g
Saturated Fat	0g
Cholesterol	0mg
Sodium	0mg
Carbohydrates	0g
Fiber	0g
Sugar	0g
Protein	0g

The day before:

Place tuna in heavy bottomed pan with oil, thyme, garlic, fennel seed and peppercorns and some salt. Heat to160 degrees and cook the fish is cooked through. Remove tuna from pan and place in another container, strain oil over tuna and let cool in refrigerator.

The next day:

Prepare the vinagrette using shallots, Dijon mustard, red wine vinegar, extra virgin olive oil, salt and pepper. Boil eggs and steam beans and potatoes. Cut potatoes into chunks and break tuna into bite size pieces. Pour vinaigrette over tuna, beans, and potatoes.
For serving at home, place the lettuce on a plate and top with the salad, to send to school, place the lettuce in a plastic container with prepared salad nicoise on top and then turn in upside down so that the lettuce doesn't get soggy.