Tuna Nicoise

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Tuna Nicoise

40 haricot verts
1 cup kalamata olives
1/2 cup capers, drained
4 medium yukon gold potatoes, sliced 1/4" thick
20 anchovies
4 medium tomatoes, quartered
4 hardboiled eggs, sliced in half lenghtwise
1/2 cup Italian salad dressing
15 ounces mixed greens
1/4 cup sesame seed
1 pound Ahi tuna steak, 1 inch thick
2 tablespoons grapeseed oil, for searing

Heat a water bath to 185°.

Place the haricot verts into a bag.  Remove the air and seal.  Place in the water bath and cook for 20 minutes.  Remove from the water bath.  Remove the haricot from the bag and refrigerate until ready to serve.  Place the sliced yukon gold potatoes into a bag.  Remove the air and seal.  Place in the water bath for two hours.  You may place the potatoes in the water bath at the same time as the haricot verts if you have enough room.  Remove the potatoes from the bag and place in a container or plate.  Put in the refrigerator to cool.
Lower the water bath to 128°.

Place the tuna steaks into a bag.  Remove the air and seal.  Place into the water bath for 30 minutes.

Remove the tuna from the bag and pat dry.  Drizzle a little grapeseed oil onto the tuna steaks.  Sprinkle the sesame seeds onto the tuna.  Do this to cover all sides.  Heat a skillet over medium heat.  Add the grapseed oil.  When pan is hot place tuna into skillet and sear on all sides.  This should not take long at all as the tuna is already cooked. This is done just to brown the sesame seeds.  Remove from skillet and allow to rest.

On a large platter cluster all of the salad ingredients.  Slice the tuna and place on the platter.  Dress the salad with the dressing.  Serve and enjoy.

Recipe Notes
Serves: 4.  Preparation Time is 15 minutes.  Inactive Preparation Time is 00 minutes.  Cooking Time is 1:10.  


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