Cold Tuna Nicoise Casserole with Anchovy Dressing

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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.

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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.

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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.