French cuisine

Medium

French Nicoise Salad With Seared Tuna

Name: French Nicoise Salad With Seared Tuna
Prep time: 20 min
Cook time: 1 hr 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: French
Ingredients: Cook The Potatoes; 9 oz. Marble potatoes; 1 qt Cold water; 1/2 tbsp. Salt; Lemon vinaigrette; 1 tbsp. Chopped shallot; 1 tsp. Dijon mustard; 1 large Lemon zest; 1 tbsp. Honey; 1 large Lemon juice; 1/2 tsp. Ground salt; 1½ tsp. Ground black pepper; 3/4 cup Extra virgin olive oil; 2 tbsp. Tarragon, finely sliced; 2 tbsp. Basil, finely chopped; 1 tbsp. Thyme, finely chopped; Tuna; 2 block Tuna, about 20 oz total; 1/8 tsp. Salt; 1 tbsp. Olive oil; Eggs; 1 qt Water; 1/2 tsp. Baking soda; 4 large Eggs; Green beans; 1 tbsp. Ground salt; 4 oz. Green beans; Assemble; 5 oz. Salad; 4 oz. Cherry tomatoes, split

The piece de resistance is the majestically seared tuna that makes this salad dish never strain from being a sumptuous french classic. This dish is loaded with freshly blanched green beans and boiled eggs, all sitting on a bed of crunchy salad leaves. The warm baby potatoes just soak up the dijon vinaigrette that’s infused with lemon and tarragon. Plus, it’s topped with a sprinkle of salty tanginess from the crispy fried capers. Salad nicoise is pronounced – ni’ swaz, and originated in the French city of Nice.

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 20 min

TOTAL TIME: 1 hr 40 min

4 SERVING

Ingredients:

Cook The Potatoes
9 oz. Marble potatoes
1 qt Cold water
1/2 tbsp. Salt
Lemon vinaigrette
1 tbsp. Chopped shallot
1 tsp. Dijon mustard
1 large Lemon zest
1 tbsp. Honey
1 large Lemon juice
1/2 tsp. Ground salt
1½ tsp. Ground black pepper
3/4 cup Extra virgin olive oil
2 tbsp. Tarragon, finely sliced
2 tbsp. Basil, finely chopped
1 tbsp. Thyme, finely chopped
Tuna
2 block Tuna, about 20 oz total
1/8 tsp. Salt
1 tbsp. Olive oil
Eggs
1 qt Water
1/2 tsp. Baking soda
4 large Eggs
Green beans
1 tbsp. Ground salt
4 oz. Green beans
Assemble
5 oz. Salad
4 oz. Cherry tomatoes, split
1/8 tsp. Coarse salt
1/8 tsp. Ground black pepper
1 oz. Shallot shreds
1½ tbsp. Capers

Directions:

Step 1

In a medium saucepan, add water, salt, and potatoes. Bring to a simmer and cook until tender. Strain and while they are still warm, toss in a medium bowl with 2T of dressing. Cool on the side

Step 2

Chop all the herbs for the vinaigrette. In a medium bowl, whisk shallot, dijon, lemon zest, honey, lemon juice, salt, and pepper. Gently stream the oil in, whisking constantly to create an emulsion. Add the herbs and adjust the seasoning.

Step 3

Rest the tuna filets at room temperature for 15 minutes. Season well with salt and pepper. Heat a heavy-bottomed saute pan or cast iron over medium/high heat and add oil. Sear each side of the filet until a golden-brown crust forms all the way around (1-2 min per side). Cool completely before slicing, or place in the refrigerator and then slice when needed.

Step 4

In a medium saucepan, place eggs and cover with water until eggs are submerged by 1 inch. Add ½ t baking soda. Bring to a rolling boil, turn off the heat, and cover. Let sit in the hot water for 3 minutes for a soft yolk, 6 minutes for a medium yolk, and 12 minutes for a hard-boiled egg. Place in an ice bath and cool completely before pealing.

Step 5

Heat oil until 350°F/180°C. Drain capers and dry on kitchen towels. Add capers to the pan, fry until golden brown, about 2-3 minutes. Carefully remove capers from oil, set aside.

Step 6

In a medium saucepan, add 1quart of water and 1T of salt. Bring to a boil and add green beans. Cook for 2-4 minutes, depending on preference. Place in an ice water bowl to cool immediately to preserve the bright, green color.

Step 7

Season salad with salt and pepper and the salad dressing. Arrange the ingredients separately on a plate, platter, or bowl for a traditional.

Step 8

Garnish with fried capers, enjoy!