Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Tuna Nicoise is a simple, yet delightful salad that is also a delight to the eye. Anyone lucky enough to have enjoyed a delicious tuna Nicoise salad can appreciate where we're going with these French-inspired kebabs.
Celiac.com 09/10/2013 - Tuna Nicoise is a simple, yet delightful salad that is also a delight to the eye. Anyone lucky enough to have enjoyed a delicious tuna Nicoise salad can appreciate where we're going with these French-inspired kebabs.
If you want to impress a special person, or just get fancy at your next grilling session, these Tuna Nicoise kebabs are sure to do the trick.
Sure, they take some prep, but they deliver a beautiful meal that will have your guests singing your praises all day long.
In a small saucepan, cover potatoes with 2 inches water, and bring to a boil. Simmer 15 minutes or until fork-tender.
Remove potatoes and place in a bowl. Reserving the cooking water.
Slice potatoes in half, and toss with 1 tablespoon vinegar. Arrange on a platter.
Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Remove from pot, and rinse with cold water until cool. Drain again and set aside.
Whisk together remaining 1 tablespoon vinegar with mustard in a small bowl, and add olive oil in a slow stream until well-combined. Transfer 2 teaspoons vinaigrette to a bowl, and toss with tuna to coat. Whisk remaining vinaigrette with 1 tablespoon hot water and olives.
Place tuna on two or three skewers, and then individually skewer each group of vegetables, so all zucchini together, all olives, peppers, etc.
Start vegetables first, turning occasionally, as they grill over moderate heat for 6–8 minutes or until vegetables are tender. Add fish in the last few minutes. Be sure not to overcook the fish. Remove when done.
Remove fish and veggies from skewers, and place on platter with eggs.
Drizzle with anchovy vinaigrette, and serve.
In a medium bowl, use the back of a fork to mash the anchovy, salt, pepper, and garlic into a paste.
Add the egg and whisk well to blend.
Add the lemon juice and mustard, and whisk well.
Add the oils in a steady stream, whisking constantly to form a thick emulsion.
Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.