Mini salad nicoise

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Delicious amuse-bouche for the holidays with various vegetables and a piece of grilled tuna on an amuse-bouche

Ingredients 

12 green beans
2 medium-boiling potatoes
6 black olives
4 sun-dried tomatoes
½ red onion
1 tuna fillet
teaspoon mustard
0.5 dl white wine vinegar
1.5 dl olive oil
Salt and pepper

Preparation

Clean the green beans, cook them for 5 minutes until al dente and set aside. Peel the potatoes and cut them first into fine sticks (julienne) and then into small cubes (brunoise). Boil the potato cubes for about 5 minutes (time depends on the size). Don’t rinse the potatoes and let them cool on a plate. Cut the green beans and olives into rings, finely chop the red onion and sun-dried tomatoes and mix everything into a salad.
Mini salad nicoise
mini_salad_nicoise

mini_salad_nicoise
Make a dressing from the mustard, white wine vinegar and olive oil. Season the dressing with salt and pepper. Heat a grill pan, brush the tuna fillet with olive oil and grill the tuna on both sides for about 3 minutes (if desired grill a diamond pattern by turning the fillet after 1.5 minutes). Season with salt and pepper.
Mix the dressing with the salad and place on an amuse-bouche. Cut the tuna fillet into cubes and place on the salad.


Source: Leukerecepten by leukerecepten-nl.
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