Nicoise Salads on Portabello Caps
Paleo - Gluten Free - Grain Free - Low Carb - Soy Free - Dairy Free
- 4 Large Portobello Caps
- 1 Tbl Olive Oil/Ghee
- 4 Sprigs Thyme (optional)
- 1 Cup Pitted Kalamata Olives
- 1 Tbl Drained Capers
- 1 tsp Anchovy Paste or 2 Anchovy Fillets
- Zest of 1 lemon
- 2 Tbl Lemon Juice
- 2 Tbl Chopped Parsley
- 2 Tbl Extra Virgin Olive Oil
- 1 Garlic Clove Finely Minced
- 2 Cans High Quality Tuna Drained (Recommended Brand: Wild Planet Line Caught Albacore)
- 1/4 Cup Olive Oil Mayonaise (homemade is preferred see recipe here)
- 1 Tbl Dijon or Grain Mustard (no sugar added)
- 1 Tbl Lemon Juice
- 6 String Beans, Steamed and Each Cut into Four 1-inch Pieces
- 1 Large Tomato Cut into 4 1/2'' slices
- Chopped Parsley
- Preheat the oven to 400F
- Wipe the mushrooms with a paper towel or kitchen towel to remove any dirt. Gently scrape out the scales inside of the cap using a spoon.
- Lay the caps on a sheet pan and drizzle with olive oil and thyme leaves.
- Bake for 15-20 minutes or until browned and softened.
- In the bowl of a food processor blend the olives, capers, anchovies, lemon juice, lemon zest, olive oil, parsley, and garlic until it is a somewhat smooth spread. I leave mine with a little texture.
- Set aside.
- Drain the tuna and place in a large mixing bowl.
- In a small bowl whisk together the tuna, mustards, and lemon juice.
- Pour the mayo/mustard mixture over the tuna and mix well.
- Place the cooled portabello caps onto a serving plate and spread 1 heaping tablespoon of the tapenade onto the mushroom cap.
- Place one slice of the tomato on top of the tapenade.
- Divide the tuna into four portions and mound the tuna on top of the tomato pressing it into the tomato so it doesn't fall over.
- Spoon a little more tapenade on top of the tune and place 4 pieces of the steamed string beans on top.
- Garnish with chopped parsley.
- The tuna, string beans, and tapenade can all be made ahead of time and can be assembled right before serving.