Similar to a classic French niçoise salad, this Iberian version uses fresh tuna steaks rather than tinned tuna. Enjoy it for lunch or a light supper. We wouldn’t say no to a glass or two of txakoli or other dry Spanish white wine.
- 2 tuna steaks, each about 6 ounces
- Extra virgin olive oil, plus 1/3 cup for the dressing
- Juice of 1/2 lemon
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- 12 ounces fingerling potatoes or small red potatoes
- 10 ounces green beans, trimmed
- 6 ounces small tomatoes (such as Romas), cut into wedges, or cherry tomatoes, halved
- 1/2 red onion, peeled and thinly sliced 2 to 3 large garlic cloves, minced
- 1 teaspoon pimentón (Spanish smoked paprika), or more to taste
- 3/4 teaspoon cumin
- 1/2 teaspoon hot red pepper flakes
- 3 tablespoons white wine vinegar
- 6 ounces spring greens or butter lettuce
Brush the tuna steaks on both sides with olive oil. Drizzle with the lemon juice, then season generously with salt and pepper.
In the meantime, heat a large cast iron skillet on the stovetop over medium-high heat and film the bottom with olive oil. Sauté the tuna steaks, turning as needed, until done to your liking. (We prefer ours medium-rare, i.e., still pink in the center.) Let rest for 3 minutes, then thinly slice each steak, removing any dark parts. Set
aside, covered and refrigerated.
Place the fingerling potatoes in a large pot and cover with water. Boil for 10 minutes or until you are able to stick a fork through the potatoes without resistance. Using a slotted spoon, remove the potatoes from the water and transfer to a plate for now. Do not discard the water.
Prepare a large bowl with ice water and set aside near the pot.
In the same cooking pot, with the water boiling, add the green beans. Cook for 4 minutes or so. Drain, and immediately place the green beans in the ice bath to stop cooking. When cooled, remove the green beans from ice bath and pat dry.
Cut the fingerling potatoes in halves lengthwise and place them in a large mixing bowl. Add the green beans, tomatoes, onions, and garlic. Season with salt, pepper, paprika, cumin, and hot red pepper flakes. Add the sliced tuna. Combine the 1/3 cup of olive oil with the vinegar and whisk. Pour the oil-vinegar mixture over the salad and toss gently to lightly coat the ingredients. Taste, then adjust the seasoning as desired.
Arrange spring greens or butter lettuce on a nice platter and top with the dressed tuna and vegetables.
Serves 4 — Recipe adapted from the mediterraneandish.com