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 1/8-inch cubes
- 1 large, ripe tomato, peeled, seeded and cut into 1/8-inch cubes
- 4 large white mushrooms, cleaned, stemmed and cut into 1/8-inch cubes
- 1 small ripe avocado, peeled and cut into 1/8-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 Information
Nutritional analysis per serving (4 servings)
435 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 27 milligrams cholesterol; 625 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- 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.
- 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.
- 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.
- 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.
30 minutes
Dining and Cooking