RECIPE:Oil-poached tuna niçoise salad
- Prep Time: 20 Minutes
- Cook time: Less than 30 mins
Serves 2
Ingredients
Light olive oil2 cups
Garlic cloves, crushed2 cloves
Baby new potatoes1 ¼ cup
Large, cooked eggs, semi-hard boiled2
Cherry tomatoes, washed¾ cup
Niçoise or black picholine olives½ cup
Butter lettuce, washed¾ cup
Coarse sea saltto taste
Dressing:
Lemon juice2 tbsp
Garlic clove, minced1 clove
Sugar½ tsp
Shallots, minced2
Dijon mustard1 tbsp
Extra virgin olive oil1/3 cup
Freshly ground black peppercornsto taste
Cooking directions
Boil the potatoes in water and salt until tender. Drain and set aside in a small bowl to cool.
Cook green beans in water and salt for 2-3 minutes. Drain and transfer to a bowl of ice water.
Keeping them in separate bowls, cut the potatoes, the green beans (if using fresh), tomatoes and eggs in half. Set aside.
Remove tuna from package. Pat dry using paper towels. Season with salt and pepper.
Pour olive oil into medium sauce pan over medium-low heat. Bring oil to a low simmer, add garlic and tuna. (Small bubbles will appear when tuna is added). Cook for 3-4 minutes per side. Transfer tuna steaks into a bowl to cool. Once cooled, break into pieces, drizzle some poaching oil over the tuna and set aside.
Prepare the dressing. Place shallots in a bowl. Add lemon juice, garlic, sugar, Dijon mustard and mix. Using a whisk, add olive oil in a stream. Season with salt and pepper.
Divide the lettuce among plates, arrange potatoes, green beans, olives, tuna and tomatoes in small piles on lettuce. Place eggs in the center and drizzle with salad dressing.