Coleman Andrews, in Flavors of the Riviera, offers this mayonnaise & vinegar free version as the definitive Niçoise salad, having taken it from Jacques Medecin, who almost single handedly canonized the cuisine of Nice.
10 medium firm tomatoes, quartered
Salt
Two 250 gram cans of As Do Mar Tuna
½ pound shelled baby fava beans (about 1 pound unshelled)*
1 garlic clove, cut in half lengthwise
1 cucumber, peeled and thinly sliced
2 green bell peppers, seeds and ribs removed, very thinly sliced
6 small onions, very thinly sliced
3 hard boiled eggs, quartered
3 ½ ounces Nicoise olives
6 tablespoons light fruity intensity extra-virgin olive oil, such as Corti Brothers Pallliadoolive oil or Ardoino Vall’ Aurea olive oil
6 fresh basil leaves, finely chopped
freshly ground pepper
Place tomatoes on a platter and lightly salt them. Coarsely shred the tuna.
Blanch the fava beans in boiling water for 30 seconds, then drain and rinse well in cold water. Slip beans out of their skins by grasping each one by its grooved end and squeezing gently so that it pops out.
Rub the bottom and sides of a large salad bowl with garlic pieces, then discard. Arrange the tuna, favas, cucumber, green pepper, onion, eggs, and olives in the bowl. Drain the tomatoes, salt them again, and add them to the bowl.
Make a dressing with olive oil, basil, salt and pepper. Refrigerate both salad and dressing about 1 hours before serving, then drizzle dressing over salad and serve.
*Medecin also allows the substitution or inclusion of artichokes if in season. Remove the stems of 12 baby artichokes. Pull out the tough outer leaves by hand and trim a few more layers of leaves with a sharp knife. Scoop chokes out if necessary, then cut in half and slice thinly .
Understanding all those tunas!
Albacore Tuna
Albacore tuna is quite commonly found in grocery stores and is the only tuna legally allowed to be labeled as "white tuna."
It is often called "chicken of the sea" due to it's mild flavor and whitish color, similar to that of chicken.
Albacore tuna should be consumed in moderation (especially by pregnant women and children) due to relatively high levels of mercury. Albacore has three times the mercury level found in yellowfin or light tuna.
Bigeye Tuna
Bigeye tuna appear similar to yellowfin tuna and the two species are often found swimming together. Bigeye has a higher fat content than yellowfin. Swimming to greater depths than yellowfin tuna, bigeye tuna need more fat for warmth in the colder water.
This higher fat content imparts an added richness to the flavor of the tuna. Bigeye tuna are sometimes harvested along with yellowfin tuna and both species are sometimes present in As Do Mar's tuna offerings.
Bluefin Tuna
Bluefin tuna is one of the best tunas. It's slightly higher fat content than other tunas imparts more flavor to the meat, making it the tuna of choice for fresh tuna lovers.
Heavily overfished to the point of rarity, most bluefin tuna is exported to Japan, making it quite pricey if and when it is available.
Skipjack Tuna
Skipjack is the most popular canned tuna with it's high fat content, strong fish flavor and low price. For non-fish lovers a mild tuna like Albacore or Yellowfin is recommended.
Tongol Tuna
Tongol tuna is very tender, white in color and not too strongly flavored. With it's moister texture, it is a good substitute for those not wanting the dryness of albicore tuna.
Yellowfin Tuna
With a richer, meatier flavor than albicore tuna, most gourmet tunas are made from yellowfin, making it the second most popular species for tuna.
Also known as Ahi tuna, yellowfin tuna is considered nearly as good as bluefin by tuna connossieurs but is more readily available, and at a much better price.
