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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