Yellowfin Tuna Salad with Tomato Stack

  • Level: Easy
  • Total: 40 min
  • Prep: 40 min
  • Yield: 4 servings
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16 slices of sashimi Yellowfin tuna

6 tomatoes of different variety

15 French green beans, blanched

1 small red onion, shaved

1 bunch of chives, cut into 1/2-inch sticks

For the vinaigrette:

3 anchovy fillets

1 ounce roasted garlic

2 tablespoons of Dijon mustard

1/2 cup of red wine vinegar

1/2 cup of extra virgin olive oil

2 tablespoons of capers


  1. For the vinaigrette:
  2. Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper.
  3. For the salad:
  4. Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives.
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