Tuna nicoise salad for two

April 21, 2008 4:29:16 PM PDT
Refreshing tuna nicoise salad! It's a recipe you'll want to keep on file.

Chef Mark LoRusso, of Tableau at Wynn Las Vegas, shares his tuna salad recipe.

Recipe: Tuna Nicoise Salad
Salad for two

Ingredients:

  • Tuna Loin 2-6oz pieces cut into logs
  • 1tbs Black Pepper, cracked
  • 1tbs Fennel Seed, toasted and cracked
  • 1tbs Parsley, Chopped
  • 1ea potato, Yukon gold
  • Butter
  • 2tbs Dijon mustard
  • 1tsp water
  • 2tbs Dijon mustard
  • 1tsp water
  • 1tbs Lemon juice
  • 3tbs Oil
  • 3ea baby bell peppers, grilled and halved
  • 5ea nicoise olives, pitted and halved
  • 10ea green beans, blanched and split
  • 2ea quail eggs, hard boiled and halved
  • 1ea Bibb Lettuce hearts
  • 1ea frisee, cleaned
  • 1ea Zucchini, cut into thin 5inch strips and grilled

For the tuna

  • tuna Loin 2-6oz pieces cut into logs
  • 1tbs black pepper, cracked
  • 1tbs fennel seed, toasted and cracked
  • 1tbs parsley, chopped

Crust all sides of tuna with black pepper, fennel seed, and parsley.

Using a hot sauté pan with a little olive oil, sear tuna on all sides making sure tuna is still rare inside and let cool.

For the Potato Galette

  • 1ea potato, yukon gold
  • butter

Cut the potato into a long cylinder 1inch in diameter. Using a sharp knife or a mandolin, slice potato paper thin into rounds. Arrange potato rounds into a large ring making sure they overlap. Place potato ring between two baking sheets and bake at 275 f for 8-10mins until golden brown. Reserve for assembly.

For the Mustard Dressing

  • 2tbs dijon mustard
  • 1tsp water

Mix mustard with water to form a loose dressing

For the Lemon Vinaigrette

  • 1tbs lemon juice
  • 3tbs oil

Whisk oil into lemon juice until semi-emulsified and season with salt.

For the salad

  • 3ea baby bell peppers, grilled and halved
  • 5ea nicoise olives, pitted and halved
  • 10ea green beans, blanched and split
  • 2ea quail eggs, hard boiled and halved
  • 1ea bibb lettuce hearts
  • 1ea fries, cleaned
  • 1ea zucchini, cut into thin 5inch strips and grilled

Using a big square plate, arrange 3 halves of peppers in a corner of the plate.

Arrange 5 halves of olives in another corner of the plate

Place 2 halves of quail egg in another corner and place 3 descending dots of mustard dressing in the last corner of the plate.

In the middle, place 4 strips of grilled zucchini strips to form a small square.

Slice tuna into 10 pieces and fan into a circle above zucchini.

Place potato galette on top of tuna.

Dress bibb lettuce leaves with lemon vinaigrette and carefully place inside potato galette.

Finish by placing a small salad of frisee and green beans dressed in lemon vinaigrette on top of bibb lettuce.

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