Salade Niçoise with Oven Poached Tuna

Salade Niçoise with Oven Poached Tuna

Salade Niçoise with Oven Poached Tuna

Yield: Serves 8-10


Ingredients

1 1/2 lbs. small yellow potatoes, cut in half
1 cup olive oil
2 Tbsp. kosher salt
1 tsp. fennel seed
1 tsp. cumin seed
2 lbs. albacore tuna, cut into 1- in. thick pieces
1 med. white onion, sliced
1 tsp. peppercorns, cracked
1 tsp. coriander seeds, cracked
2 ea. bay leaves
2 ea. 2-in. strips lemon zest
1 head butter lettuce, separated into leaves, washed and spun dry
8 ea. eggs, hard-boiled
1 1/2 lbs. green beans, trimmed and blanched until just done
1 pt. cherry tomatoes
1/2 pt. Niçoise olives
2 cups Caper Aioli


Preparation

Oven Temperature: 500-550 degrees

  1. Flame Height: 3.4
  2. Toss potatoes with 2 Tbsp. of the olive oil, 1 Tbsp. of the salt, fennel and cumin and spread out on a sheet pan. Place in center of the oven and roast for about 8-10 minutes or until browned and cooked through. Rotate the pan 180 degrees after 5 minutes. Remove potatoes and set aside.
  3. Oven Temperature: OFF *
  4. Place tuna pieces in a shallow baking dish large enough to fit the fish in one layer. Add the onion, remaining tablespoon salt, peppercorns, coriander seeds, bay leaves, lemon zest and remaining olive oil. The fish should be completely covered with oil so add more if necessary. Cover the dish with foil and place inside the  doorway of the oven. Let cook for 45 minutes, rotating 180 degrees halfway through. Let fish cool in the pan. Remove tuna from the oil and break into chunks. Arrange lettuce leaves on a large platter and pile the tuna in the center. Arrange the remaining ingredients around the fish and serve with Caper Aioli on the side. If you want to poach the fish ahead of time it will keep in the refrigerator, covered with oil, for a week.

* If not roasting potatoes, you may poach tuna at 300-350 F with a Flame Height of 2.6



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