Oil-poached tuna niçoise salad
Oil-poached tuna niçoise salad
INGREDIENTS
Light olive oil 2 cups
Garlic cloves, crushed 2 cloves
Baby new potatoes 1 ¼ cup
Large, cooked eggs, semi-hard boiled 2
Cherry tomatoes, washed ¾ cup
Niçoise or black picholine olives ½ cup
Butter lettuce, washed ¾ cup
Coarse sea salt to taste
Dressing:
Lemon juice 2 tbsp
Garlic clove, minced 1 clove
Sugar ½ tsp
Shallots, minced 2
Dijon mustard 1 tbsp
Extra virgin olive oil 1/3 cup
Freshly ground black peppercorns to taste
LET'S GET COOKING!
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.