Description
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Ingredients
- ½ cup olive oil
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon red pepper flakes
- 4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons fresh lime juice
- 1 ½ teaspoons soy sauce
- 1 shallot, chopped
- 1 tablespoon chopped fresh parsley
- 1 ½ teaspoons fresh thyme
- 1 ½ teaspoons chopped fresh dill
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ jalapeno or serrano chili pepper, seeded and chopped
- 1 ½ teaspoons minced ginger
- ¾ cup olive oil
- Kosher salt and fresh cracked pepper to taste
- 48 haricots verts (thin, French green beans), trimmed
- 16 baby carrots, greens trimmed to 1/4-inch
- 16 grape or cherry tomatoes, halved
- 16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
- 1 red onion, thinly sliced
- 1 cup chervil sprigs
Instructions
- Stir together 1/2 cup olive oil
- 1 tablespoon parsley
- and red pepper flakes. Toss tuna with marinade
- and set aside to marinate for 30 minutes.
- Pour vinegar
- orange juice
- lemon juice
- lime juice
- and soy sauce into the bowl of a blender. Add shallot
- 1 tablespoon parsley
- thyme
- dill
- honey
- Dijon mustard
- jalapeno
- and ginger. Blend on high until smooth
- then add 3/4 cups olive oil in a slow
- steady stream with the blender running. Season to taste with salt and pepper
- and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice
- half cold water
- and set aside. Add the haricots verts to the boiling water
- and cook until just tender
- 35 to 40 seconds. Remove from the water
- and immediately plunge into the ice water to cool. Next
- blanch the carrots until just tender
- about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold
- remove from the ice water and pat dry. Place into a large bowl
- and toss with the halved tomatoes
- olives
- onion
- and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade
- and wipe off excess marinade. Season the tuna to taste with salt and pepper
- then sear in hot skillet to desired doneness
- about 1 minute per side for rare.
- To assemble
- toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates
- and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 4