Photo: Cold Tuna Nicoise Casserole with Anchovy Dressing Recipe
Ingredients
- 3 tuna steaks, each about 8 ounces and 1-inch thick
- Essence, recipe follows
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound red potatoes, scrubbed and cut crosswise into 1/4-inch thick slices
- 6 ounces haricots verts, or small, thin green beans, ends trimmed
- 1 small head romaine or Bibb lettuce, rinsed and patted dry, and torn into bite sized pieces
- 1 pound Roma tomatoes, cut into 1-inch cubes
- 4 hard boiled large eggs, peeled and sliced into thin rounds
- 1/2 cup halved and seeded black brine-cured olives
- 1/2 cup halved and seeded green brine-cured olives
- Anchovy Dressing, recipe follows
- 1 tablespoon small capers, drained
- Chopped assorted soft herbs, such as parsley, basil, chives, as garnish
Directions
Lightly season the tuna on both sides with Essence, salt and pepper.
In a large skillet, heat the oil over high heat. Add the tuna and cook on both sides until seared and medium inside, 3 to 4 minutes per side. (Alternatively, grill the tuna until medium.) Place on a plate, let cool, then refrigerate until chilled, 2 to 4 hours.
Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, 3 to 4 minutes. Drain in a colander and shock in an ice bath. Drain well and refrigerate until ready to serve.
Add the green beans to the other pot and blanch until tender, about 4 minutes. Drain in a colander and shock in an ice bath. Drain well and refrigerate until ready to serve.
In a 3-quart clear glass bowl, arrange the lettuce across the bottom. Top with the chilled potatoes and green beans, then the tomatoes, eggs, and olives. With a fork or your fingers, break the tuna into large bite-sized chunks and arrange over the top of the olives. Drizzle the dressing over the top, garnish with capers and fresh herbs, and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Anchovy Dressing:
- 2 anchovy fillets, drained
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped garlic
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced shallots
- 1 teaspoon Worcestershire Sauce
In a medium bowl, mash the anchovies, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use. (The dressing will keep refrigerated for up to 12 hours.)
Yield: about 1 cup
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By rose.smartini_4...
Portland, OR
on December 12, 2006
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This was really disappointing because I spent so much time preparing this dish, but it just really didn't taste good. All of the components were good but I think it was just too much all together.
By mtyink_2071940
glendale, CA
on September 28, 2005
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I've been looking for a new Tuna recipe as I deep sea fish and enjoy catching/cooking and eating Tuna. I've tried some of Emeril's other recipes and had mostly success in the flavor department but the trade off is that many of his recipes are rich and not figure friendly. Even Emeril jokes about fat rich ingredients to his recipes. That said, this was a five star direct hit with flavor and it's healthy to boot. Next time I make this great dish I would: reduce to med high the cooking temp to sear the Tuna and sear no more than 3 minutes, use a half a pound of red potatoes instead of a pound and use 3 TBSP of capers instead of one. I would not change anything else to this wonderful recipe.
By deborahjaboncla...
Wheaton, MD
on June 03, 2005
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This recipe requires a bit of prep time, but there is nothing tricky about it. If you are transporting the dish, carry the dressing separately and dress at serving time.
I took this dish to a potluck and - despite its size - it disappeared within the first few minutes of serving. By the time I got to the bowl, there were only a few remnants left.
I received many compliments (on appearance as well as the dish - all due to Emiril's recipe.
The only caveat is that if you tend to like your tuna rare (as I do, you need to consider how your other diners might react. When I made it, I erred on the side of caution and there was only a hint of pink in the center of the tuna slices. When I prepare this for home consumption, the seared tuna will be very much more rare.
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