Tuna nicoise salad with seared tuna loin and sherry vinaigrette
ByronTalbott · ♥ 3K likes · 135.1K views · 6 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp chopped up garlic
- 2 tsp freshly picked thyme
- 3 tbsp sherry vinegar
- ¼ cup olive oil
- 6–8 oz tuna loin
- ¼ cup pre-blanched green beans
- ¼ cup sliced cherry tomatoes
- 2–3 tbsp kalamata olives or nicoise olives
- ¼ cup pre-boiled marbled potatoes
- 6–8 leaves butter lettuce
- salt
- freshly cracked black pepper
- dijon mustard
Sherry vinaigrette: in a small carafe or bowl combine chopped garlic, picked thyme, a pinch of salt, black pepper, sherry vinegar and a dollop of dijon. Whisk while slowly adding olive oil to emulsify into a thick vinaigrette.
- salt
- pepper
- olive oil
Season the tuna loin with salt, pepper and olive oil, massaging it in for an even crust.
- oil
Sear in a small saute pan on high heat with a little oil about 30 seconds on each side, to medium rare. Rest about 10 minutes.
- salt
Toss blanched green beans, sliced cherry tomatoes, kalamata or nicoise olives and boiled marble potatoes with vinaigrette and a pinch of salt.
Dressing the vegetables and lettuce
Slice the cooled tuna end to end about an eighth of an inch thick; divide into two piles of four to five slices; drizzle with olive oil.
- hard boiled egg
- fresh Italian parsley
Plate: butter lettuce in a small bowl, the dressed vegetables, sliced hard boiled egg and the tuna; drizzle with vinaigrette and add picked parsley leaves if wanted.
Plating the salad