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«Nisuaz» salad with tuna

«Nisuaz» salad with tuna

A popular French salad that everyone has tried for sure. About the classic recipe is still arguing chefs around the world, and we, of course, also have their own version.

How to cook a useful «Nuisaz» with tuna?

«Nisuaz» — one of the most popular dishes of Provencal cuisine. Its name was given in honor of the French city of Nice (French niçoise — from Nice), where it was first cooked by local chefs. According to another legend, one of the authors of the recipe for this salad was an American choreographer of Georgian origin George Balanchine.

The basis of the classic «Nisuaz» — lettuce leaves, fresh tomatoes, boiled eggs, olives, anchovies and dressing based on olive oil. But like many popular dishes, today there are many variations of this salad: with boiled potatoes, green beans, onions, artichokes, salmon and other ingredients, which only the cooks have enough imagination.

In our version of «Nisuaz» instead of anchovies, a fillet of tuna is used — one of the most useful fish containing a huge amount of vitamins and minerals (100 g of tuna — half the daily norm of vitamin D), lean protein and omega-3 fatty acids. You can use either ready-made tuna, canned in your own juice or butter, or freshly fillet, frying it in a grill pan.

«Nisuaz» with tuna

COOKING TIME: 15 MINUTES
NUMBER OF PORTS: 2 portions
CALORIUM: 321 kcal
Ingredients

TUNEZ (CANNED) 1 can (185 g)
LEAVES OF SALADS (MIXTURE) 150 g
PUNCH BEAN 100 g
TOMATOES TWO 8 pcs.
EGG 4 pieces.
OILS OR OLIVES 10 pcs.
GARLIC 1 tooth
OLIVE OIL 4 tbsp. L.
WINE VINEGUS 2 tsp.
MUSTARD 1 tsp.
PEPPER to taste
SALT to taste

Boil the string beans in a large amount of salted water for about 2-3 minutes. Then put the beans in a bowl of ice to stop the cooking process — so it will not lose its color.
Boil eggs «in a bag» — that is, cook about 4-6 minutes after boiling water. Cool under cold water and clean.
For refueling mustard, wine vinegar, olive oil and salt with pepper carefully mix in a small bowl. You can also use the reception of Jamie Oliver and prepare the dressing in a small jar, shaking well a few times.
Tear off the salad leaves with hands, cut the cherry tomatoes in half, and cut the eggs in circles.
Canned tuna can be removed from the jar, drain the oil and divide into small pieces.
In a large plate or salad bowl, put salad leaves, green beans, olives, eggs, tomatoes and tuna and pour over the dressing.

Nisuaz with tuna

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