Nice Nicoise

My Tuna Nicoise

 

 

Our weather has been a roller-coaster here in central Texas. After record-breaking non-stop heat, I believe we had 45 consecutive days  of triple-digits, now we are in our normal fall pattern of hot-cold-hot.

One day it’s in the 60’s, the next it’s in 90’s. Two days ago I wore a sweatshirt, jeans and boots… this afternoon, I’m going over to the pool. We have a saying here, “If you don’t like the weather, wait a minute… it’ll change!”

We’ve passed the mid-way point of October, and although I couldn’t wait for the heat to end, (I was beginning to doubt that it would) now that I know with certainty that it will, I am savoring these last few days of summer.

It was too hot to cook one night, so I kept it simple by preparing a hearty Salade Nicoise.  (In case you haven’t head of it before, it is pronounced “ni – swaz,” meaning in the style of Nice.) I knew it was a town in France, but what I didn’t know was that it’s on The Riviera; famous for it’s perfect sunny climate, spectacular views, aqua water, and stunning beaches. Think Cannes! Monaco! Bond!

This salad makes perfect sense coming from a place where food is made from what is locally and seasonally available at their markets.

From Shutterstock.

 

I first had it years ago prepared with seared tuna atop crispy Romaine lettuce and veggies. I thought that was how it was supposed to be served.

After delving into it’s gastronomic history, I found out that ain’t necessarily so.

At it’s simplest and most traditional – it’s lettuce, green beans, beautiful black olives, capers, fresh anchovies and a dressing of virgin olive oil, vinegar, and fresh garlic, basil, salt & pepper. It usually accompanies fish or chicken. Just a salad.

Workers made it into a hearty lunch by adding boiled potatoes and a soft hard-boiled egg or two.

I sear either Ahi or Yellowtail tuna outdoors on the grill. Indoors, I do it with the vent-fan on in a very hot skillet, and it has “pride of place” on top of my salad. You can also use tinned tuna from Italy –  it’s very different from ours. Otherwise, just use good albacore tuna from your grocery store.

You needn’t get too hung-up on ingredients, use what fresh ingredients you have on hand and enjoy it!

Sometimes I will eat the potatoes, sometimes I choose not to – staying true to my Primal Lifestyle diet, which has really helped reduce auto-immune disorder aches and pains.

I have yet to add anchovies, but may buy some jarred ones and after rinsing and patting-dry, give them a try. Do you have a favorite meaty, not-too-salty, brand I can try?

Here is my favorite dressing, a simple vinaigrette from Martha Stewart:
2/3 cup extra-virgin olive oil
1 TBL fresh lemon juice
3 TBLS wine vinegar
2TBLS Dijon mustard
1 clove garlic, minced
1 TBL fresh chopped basil
1 TBL fresh chopped parsley or dill

Whisk it all together. Let me know your thoughts, send in photos with a comment – I’d totally love that! And let’s enjoy these last few days of summer together, over a meal.

XO Donna 

4 thoughts on “Nice Nicoise

  1. Janelle

    This is exactly what I need to transition from late summer heat into fall here in Brenham; finally some cooler weather! I’m very curious about the Primal Lifestyle diet you mentioned. Thanks, Donna

  2. Hi, Janelle – you’re not that far away, I’m in Georgetown! Hurray for cooler weather!
    I began following a Paleo diet about 9 years ago on my chiropractor’s suggestion: an auto-immune disorder had my joints swelling and “freezing up” like the Tin Man.
    After 2 weeks I was felt like myself again. After a year or so eating Paleo, I found the Primal Lifestyle – less rigid, a sense of community, etc. (I talk about this, and more, in my book “Sick and Tired & Sexy,” available on Amazon).
    You can check out the Primal diet at: marksdailyapple.com and learn about Mark Sisson, the founder.
    Thank you for reading, I appreciate you!
    XO

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