Skip to content
December 29, 2014 / Chris Blum

Ahi Tuna Salad

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0614.jpg
This is my take on salad nicoise made with seared ahi tuna. Serve it with Parmesan Bread for a wonderful Parisian Dinner.

Ingredients:
4 hard boiled eggs, peeled and sliced
2 tomatoes, quartered
4 radishes, sliced thin
Olives
Capers
Cornichons
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
Salt

Dressing:
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: