Grilled Ahi Tuna Nicoise Salad

Total Time:
2 hr 55 min
Prep:
2 hr 30 min
Cook:
25 min

Yield:
2 servings

Ingredients
  • 4 ounces haricots verts
  • 6 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Fresh thyme leaves, minced
  • 1 medium onion, peeled, trimmed, and sliced
  • 1 red bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips
  • 1 yellow bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips
  • 3/4 cup Nigoise Salad Dressing, recipe follows
  • 6 ounces fingerling potatoes, boiled and peeled
  • 1 cup red and yellow pear and Sweet 100 cherry tomatoes, cut in halves
  • 2 slices bread, preferably sourdough
  • 1/2 garlic clove, peeled
  • 2 tablespoons Herbed Goat Cheese, recipe follows
  • 2 teaspoons Black and Green Olive Tapenade, recipe follows
  • 2 (6-ounce) center-cut Ahi tuna fillets, seasoned with freshly cracked coriander seeds, cracked black pepper, and kosher salt, to taste
  • 4 cups mixed baby lettuces, washed and dried
  • 6 tablespoons pitted Nigoise olives
  • 3 quail eggs, boiled, peeled, and halved
  • 6 anchovy fillets
  • NICOISE SALAD DRESSING
  • Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000
  • 1/4 cup fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1/4 cup Dijon mustard
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 1 1/2 cups extra virgin olive oil
  • Kosher salt
  • Freshly ground white pepper
  • Sugar
  • BLACK AND GREEN OLIVE TAPENADE
  • Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000
  • 1 cup Nigoise olives, pitted
  • 1 cup small green French olives (Picholine), pitted
  • 1/4 cup oven-dried tomatoes, drained, recipe follows
  • 1 tablespoon capers
  • 1 clove garlic
  • 1 anchovy fillet
  • 1/2 tablespoon chopped fresh basil leaves
  • 1/2 tablespoon chopped fresh thyme leaves
  • 1/2 tablespoon chopped fresh flat-leaf parsley leaves
  • 1/4 tablespoon chopped fresh oregano leaves
  • 1/4 cup extra virgin olive oil
Directions

Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.

Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.

In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.

Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.

In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.

To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.

In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.

In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.

To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.

In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.

Yield: 2 1/2 cups

BLACK AND GREEN OLIVE TAPENADE

In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.

Yield: 1 heaping cup

Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

Yield: 1 log

Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar

Preheat the oven to 250 degrees F.

In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.

Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.

Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.

Yield: 1 1/4 cups


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