Napoleon Of Tuna With A Mosaic Salad
Published April 4, 1992
- Total Time
- 30 minutes
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Ingredients
THE SALAD
1 ½ tablespoons lemon juice
¼ cup olive oil
½ teaspoon salt
1 teaspoon freshly ground pepper
2 artichoke hearts, cooked, cleaned and cut into ⅛-inch cubes
1 large, ripe tomato, peeled, seeded and cut into ⅛-inch cubes
4 large white mushrooms, cleaned, stemmed and cut into ⅛-inch cubes
1 small ripe avocado, peeled and cut into ⅛-inch cubes
¼ cup nicoise olives, pitted and coarsely chopped
2 ½ tablespoons chopped chives
THE NAPOLEON OF TUNA
1 10-ounce piece of fresh tuna, about 1 inch thick
1 tablespoon olive oil
6 slices good quality white sandwich bread, crusts removed, toasted and halved
1 clove garlic, peeled
4 tufts mache lettuce, rinsed and dried
Nutritional analysis per serving (4 servings)
38 grams carbs; 28 milligrams cholesterol; 484 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 11 grams fiber; 666 milligrams sodium; 28 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Put the artichoke hearts, tomato, mushrooms, avocado, olives and chives in a large glass or ceramic bowl, toss with half the dressing and set aside.
- Step 2
Preheat the broiler. Brush the tuna with the olive oil. Place under the broiler, 4 inches from the heat and broil until rare at center, about 3 to 4 minutes per side. Brush both sides of the tuna steak with the remaining dressing. Refrigerate until cold.
- Step 3
To assemble the napoleon, rub the toast with the garlic clove and discard the clove. With a sharp knife cut the tuna steak on an angle into 12 thin slices. Cover each piece of toast with one layer of sliced tuna; trim the edges. Stack three slices of toast to make each napoleon.
- Step 4
Put each napoleon in the center of a serving plate. Spread a layer of the salad on top of each napoleon. Garnish with a tuft of mache.
Private Notes