Citrus Oregano balsamic ·
Herbs de Provence olive oil ·
Salads ·
SELECT Delicate olive oil ·
White Truffle olive oil ·
Salad Nicoise
Salad Nicoise
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 2 each 4-ounce tuna steaks
- 1 tablespoon Fustini's Herbs de Provence olive oil
- salt and pepper
- 8-ounce spring mix
- 8 small potatoes, such as fingerlings, cooked and cooled and cut in half
- ½ teaspoon Fustini's White Truffle Infused olive oil
- 8 green bean, fully cooked but still firm and cooled
- 1 teaspoon Fustini's Citrus Oregano Balsamic vinegar
- 16 black oil-cured olives
- 1 red pepper, roasted, peeled, seeded, and cut into thin strips
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 4 Heirloom tomatoes, cut into quarters
- sea salt
Directions
- Prepare a hot grill. Brush tuna steaks with Fustini&rsquo,s Herbs de Provence Olive Oil and grill until just pink in the center, about 4&ndash,6 minutes. Remove from the heat and brush again with oil. Set aside.
- In a bowl, toss green beans with Fustini&rsquo,s Citrus Oregano Balsamic. Separately, drizzle red pepper strips with Fustini&rsquo,s olive oil and season tomatoes with sea salt.
- To serve, divide lettuces between 4 salad plates. Cut tuna steaks in half and place 1 half on each plate. Divide potatoes between plates and season with a few drops of Fustini&rsquo,s Truffle Infused Olive Oil. Divide peppers and green beans between plates. Finish with the tomatoes and olives. Drizzle all with more Fustini&rsquo,s SELECT olive oil and season lightly with salt and pepper. Serve immediately.
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