Spa Cuisine Recipe: Fresh Tuna Salad Nicoise


from Executive Chef Terry Conlon, Lake Austin Spa Resort, Austin, Texas

Makes 4 servings, 312 calories, 8 grams of fat

This is a take on a classic French entrée salad, perfect if served with some good bread and iced herbal tea. A high-quality canned white albacore tuna, packed in spring water and well-drained, may be substituted for the fresh tuna steak.

1 1⁄2 cups water

3⁄4 cup white wine

1⁄2 sliced lemon

1⁄4 cup sliced onion

1⁄2 rib of celery, sliced

1⁄4 cup sliced carrot

1 bay leaf

2 black peppercorns

12 ounces albacore tuna steak

4 steamed new potatoes, cut into quarters or halves

1⁄2 cup (3⁄4 inch) peeled carrot strips, steamed until tender

1 cup (1 1⁄2 inch) green beans, steamed until tender

1 small red bell pepper, roasted, peeled, seeded, diced

8 pitted black olives, cut into halves

1⁄2 cup diced red onion

2 green onions, minced


2 tablespoons olive oil

1 tablespoon white wine vinegar

1⁄2 teaspoon anchovy paste

2 garlic cloves, minced

1 teaspoon Dijon mustard

1 1⁄2 teaspoons fresh thyme leaves, or 1⁄4 teaspoon dried thyme

1⁄8 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

1. Combine the water, wine, lemon, onion, celery, sliced carrot, bay leaf and peppercorns in a stainless steel or other nonreactive saucepan over medium heat.

2. Bring to a simmer and add tuna; gently poach for 10 minutes.

3. Remove from heat and allow tuna to cool to room temperature in poaching liquid.

4. Remove the tuna and place in a large bowl; flake.

5. Add the potatoes, carrot strips, green beans, bell pepper, olives, red onion and green onions; mix well.

6. Whisk the olive oil, vinegar, anchovy paste, garlic, Dijon mustard, thyme, salt and pepper in a small bowl. Pour over the tuna and vegetables; mix well.

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