Salad nisuaz with tuna - a pearl of Provencal cuisine

Napois (French nicoise) is also called a salad in a nitric way. You taste a piece, and you seem to smell like a fresh sea breeze, the warmth of green, sun-drenched and pine needles, the luxurious life of Cannes regulars, Antibes and Nice. Because of its great popularity, the classic salad nisuaz, which includes anchovies, tomatoes, olives, garlic and olive oil, has grown in various modifications. Now it is difficult to understand which recipe was the first, and which - the derivative.

It is also unclear when and who came up with the idea of replacing democratic anchovies with a more expensive, fatty tuna. But the idea fell to the taste of the broad masses of the people. Today, salad nisuaz with tuna is included in the restaurant and festive menu. But if you cook it chef, modifications are simply inevitable. Creative imagination and healthy competition forced them to use in the salad such original ingredients as green beans, chickpeas, lettuce, capers, artichokes, hard-boiled eggs. Refueling has also been rethought: olive oil began to add tarragon, garlic, sugar, Dijon mustard, balsamic vinegar.

In order not to depart from traditions, we will prepare salad nisuaz with tuna, using together with this fish also anchovies in oil. What else do we need? Quite an extensive list! Not for nothing that this salad is considered festive, exquisite. But about this later, and now we are preparing the gas station. She must brew for at least twenty minutes. Garlic cloves are cleaned, cut and crushed in a mortar. Rew small-handed 7-10 leaves of fresh basil. In a jar with a lid, we mix seven soup spoons of extra virgin olive oil with garlic. Add basil, salt and pepper to taste. Pour a half spoons of wine vinegar, screw the lid, several times vigorously shake the container, so that all the ingredients are mixed.

Now you can prepare yourself a salad nisuaz with tuna. In salty boiling water we throw 200 g of green string bean and give it five minutes to cook, so that it does not lose its hardness and fresh color. Throw it in a colander and rinse it with cold water. Finely chop another garlic. Fry it in two tablespoons of olive oil. Add the beans and cook for two minutes. Sprinkle with parsley, turn off the fire, set to cool. Then pour olive oil and a spoonful of wine vinegar.

We cook hard-boiled three eggs, cut them into quarters. Very beautiful will look in the salad small quail - then you need to take 6 pieces, halved. A kettle of lettuce is sorted into leaves. Now we cut 4 tomatoes, three young onions, half of the Bulgarian pepper, and a dozen large black olives. Eight slices of anchovy fillets, if they are too salty, can be washed or soaked in milk. They, too, will go to the salad nisuaz with tuna. The recipe suggests saving them for decoration along with eggs and olives.

We tear the tuna can, sort the fillets into small pieces. Now we begin to add our salad. We spread the dish with leaves. Lay out layers of onions, tomatoes, fried string beans, peppers. These layers can be repeated again. Shake the sauce and dress the salad nisuaz with tuna. We decorate on top with eggs, olives, pieces of fish.