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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE FRENCH POTATO SALAD: | 2. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. | 3. Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes. | 4. AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl. | 5. Toss gently with the wine and chicken stock. | 6. Allow the liquids to soak into the warm potatoes before proceeding. | 7. MAKE THE VINAIGRETTE: | 8. Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. | 9. Add vinaigrette to potatoes. | 10. Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined. | 11. Serve warm or at room temperature. | 12. GRILL THE TUNA AND PREPARE THE PLATTER: | 13. To grill the tuna, get a charcoal or stovetop cast iron grill very hot. | 14. Brush the fish with olive oil, and sprinkle with salt and pepper. | 15. Grill each side for only 1-1/2 to 2 minutes. | 16. The center should be raw, like sushi, or the tuna will be tough and dry. | 17. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually. | 18. MAKE THE VINAIGRETTE: | 19. Combine the vinegar, mustard, salt, and pepper. | 20. Slowly whisk in the olive oil to make an emulsion. | 21. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side. | 22. Bon Appetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tuna steak	8			3227.7407	0.0	718.0816	18.1334
olive oil				1193.4	0.0	0.0	135.0
kosher salt				3227.7407	0.0	718.0816	18.1334
black pepper			ground	1.4432	0.3677	0.0597	0.0187
french haricot vert	3/4	lb	blanched	3227.7407	0.0	718.0816	18.1334
tomato	2	lbs	ripe cut	208.6527	46.2665	10.8862	1.8144
egg	8		hard-cooked peeled cut	572.0	2.88	50.24	38.04
nicoise olive	1/2		pitted	3227.7407	0.0	718.0816	18.1334
watercress	1	bunch		-	-	-	-
anchovy	1	can		-	-	-	-
champagne vinegar	3	tablespoons		-	-	-	-
dijon mustard	1/2	teaspoon		3227.7407	0.0	718.0816	18.1334
kosher salt	1/2	teaspoon		3227.7407	0.0	718.0816	18.1334
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	10	teaspoons		1193.4	0.0	0.0	135.0
white potato	1	lb		312.9791	71.2594	7.6204	0.4536
red potato	1	lb		317.515	72.1213	8.5729	0.635
white wine	2	tablespoons		-	-	-	-
chicken stock	2	tablespoons		10.8	1.0590000000000002	0.7559999999999999	0.36
champagne vinegar	3	tablespoons		-	-	-	-
dijon mustard	1/2	teaspoon		3227.7407	0.0	718.0816	18.1334
kosher salt	2	teaspoons		3227.7407	0.0	718.0816	18.1334
black pepper	3/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	10	tablespoons		1193.4	0.0	0.0	135.0
scallion	1/2	cup	minced	16.0	3.67	0.915	0.095
garlic powder	3	teaspoons		30.783	6.7639	1.5392	0.0679
caper	2	teaspoons	drained	1.3187	0.2804	0.1353	0.0493
dill	2	tablespoons	minced	-	-	-	-
flat leaf parsley	2	tablespoons	minced	3227.7407	0.0	718.0816	18.1334
basil leaf	2	teaspoons	julienned	3227.7407	0.0	718.0816	18.1334

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.