Ahi Tuna Salad

This is my take on salad nicoise made with seared ahi tuna. Serve it with Parmesan Bread for a wonderful Parisian Dinner.

4 hard boiled eggs, peeled and sliced
2 tomatoes, quartered
4 radishes, sliced thin
8 anchovy fillets
8 oz butter lettuce torn
8 small potatoes, steamed and cooled
8 oz haricots vert, steamed and cooled
1/4 c snipped chives
1 lb ultra fresh ahi tuna
Espelette pepper

1/4 c olive oil
Zest of one lemon
1 TBSP lemon juice
2 tsp dijon mustard
Salt and pepper

Combine dressing ingredients in a small jar and shake.

Toss a little dressing with the lettuce, place about 2 oz on each plate (4 total). Add green beans to the bowl and toss with a little dressing, divide among plates.

Heat a cast iron skillet over high heat. Slice tuna into 4 pieces. Season with salt and espelette and sear about 1 min per side.

Meanwhile divide remaining ingredients among the plates.

Add the tuna sprinkle with salt and pepper.

Serves 4.

Parmesan Bread

This one is from Patricia Wells The Paris Cookbook and its tastes as good as it looks. It takes about 3 hours of mostly hands off time.

1 tsp active dry yeast
1 tsp sugar
1 1/3 c lukewarm water
2 TBSP olive oil
2 tsp salt
3 3/4 c bread flour
3 oz grated parmigiano
1 large egg beaten with 1 TBSP cold water

In the bowl of a stand mixer stir together yeast, sugar and water. Let sit for 5 min until bubbly. Dump flour and cheese in and knead with bread hook for 6 – 7 minutes until it bounces back when touched.

Shape into a ball and cover with Saran Wrap for 1 hour.

Punch down and form into a rectangle, place in a 1 qt loaf pan. Cover with a towel and let rest 1 hour.

Preheat oven to 425.

Brush with egg wash. Slash the top with a razor of serrated knife several times.

Bake for 35 – 40 min until golden and instant read thermometer reads 200.

Transfer to a rack a cool.