Heat a well-seasoned grill pan over high heat. In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Set aside. Prepare an ice bath in a large bowl, and set aside. Place the quail eggs in a medium saucepan and cover with several inches of cold water. Place the pan, covered, over high heat, stirring occasionally, until just before the water comes to a boil. Uncover, reduce to a simmer, and cook for 2 minutes, stirring the eggs gently several times to ensure even cooking. Immediately transfer the eggs, with a slotted spoon, to the ice bath. Let cool completely, about 5 minutes. Pat dry one egg at a time; peel and halve. Set aside. Fill a medium saucepan with salted water, and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Using a slotted spoon, immediately transfer beans to the ice bath. Drain well, and pat dry. Drizzle with rice-wine vinegar, and set aside. Place potatoes in a medium-size pot. Cover with cold, salted water. Bring to a boil, then reduce heat to simmer. Cook until fork tender, about 8 minutes. Using a slotted spoon, immediately transfer potatoes to the ice bath. Drain well, and pat dry. Cut in half lengthwise, drizzle with vermouth, and reserve. Lightly brush tuna with olive oil, and season with salt and pepper. Place on grill pan, and cook to rare, 1 or 2 minutes per side. Toss lettuces with some of the anchovy-caper dressing, and place on large serving platter. In a separate bowl toss potatoes, haricots verts, and tomatoes with more dressing, and arrange over lettuce. Slice tuna very thinly on the diagonal, and arrange over salad. Drizzle tuna with dressing. Garnish salad with quail eggs and nicoise olives. Serves 8. Comments: When choosing the olives, make sure they are the imported black variety and not the canned type from California. Select tuna that has a rosy color and as little veining as possible -- avoid fish with heavy veining and a dull, dark, or dry appearance. Quail eggs are usually beige with brown spots, can weigh less than half and ounce, and are usually served hard-boiled as a snack or garnish; in China and Japan, they are a coveted delicacy. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 193 Calories (kcal); 20g Total Fat; (91% calories from fat); 3g Protein; 1g Carbohydrate; 114mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 8|
|Calories from Fat: 80 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 153.4mg||47 %|
|Sodium 347.4mg||12 %|
|Potassium 1640.4mg||43 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 30.6g|
|Protein 28.1g||40 %|
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Calories per serving: 336
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