Portico Tuna Salad Nicoise with Ancient Grains

Directions Print

For the Nicoise Dressing:

1. Process all ingredients in a food processor on pulse being sure not to over blend to see the texture of the herbs. This chunky herb dressing will give a punch of flavor and is a great garnish to this salad.

For the Pickled eggs:

1. Start out with 1 cup of water and the beet with a rough chop. In a small pot bring to a simmer. Simmer for 20 minutes, we are just imparting the color. Add the vinegar, remaining 1 cup water, sugar, turmeric, coriander, and salt and simmer for 1 minute or until the sugar is dissolved. Let the brine cool to room temperature.
2. Next, transfer to a container that allows space to add the eggs and the brine while covering the eggs completely. Within hours, the color will change. For more health benefits, let them pickle for 2-3 days.

Portico Tuna Salad Nicoise with Ancient Grains

1. Bring a pot of salted water to a boil and blanche the green beans. Then shock in an ice bath.
2. Slice and toss the yellow squash in salt, pepper, avocado oil and lightly grill then set aside to cool.
3. Drain and rinse your artichoke hearts. Julianne the medley of peppers.
4. Season the tuna steaks with the smoked chipotle herb de provence and pan sear for 1 minute on each side in avocado oil. Let rest before slicing.
5. Assemble the salad on a large platter similar to a traditional Cobb style (but can also be chopped). Begin with the greens on the top half of the plate. Separate the top half and bottom half with the ancient grain mixture. Start by alternating toppings in a line formation on the bottom half of the platter, making sure to alternate the colors. Begin with the pickled eggs, roasted squash, sliced tuna, olives, tri colored peppers, haricot verts and then the artichokes. Serve the dressing on the side. Enjoy!