Delmonico's Yellowfin Tuna Nicoise

Chef Neal likes to use picholine and nicoise olives when he makes this main course salad, but use whatever you like best. Tuna loins are[ preferable for this recipe, but use tuna steaks if you can't find the loins.]

Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min

Yield:
6 servings
Level:
Intermediate

CATEGORIES
Ingredients
Directions

Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds until coddled.

In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add the egg and whisk well to combine. Add the cheese, lemon juice, and mustard, and whisk well. Add the olive oil in a steady stream, whisking constantly. Add the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasoning, if necessary.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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