Tuna nicoise salad for two

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

Recipe: Tuna Nicoise Salad
Salad for two


  • 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.

Vegas Uncork'd

Bon Appétit Magazine and Las Vegas join forces to host Vegas UNCORk'D, an extraordinary culinary event featuring the very best in Las Vegas fine dining May 8-11, 2008.

Las Vegas is one of the nation's top culinary destinations, home to a spectacular collection of celebrity chefs and more Master Sommeliers than any other city in the country. Throughout Mother's Day weekend, Bon Appétit Magazine, the Las Vegas Convention and Visitors Authority (LVCVA) and an elite group of Las Vegas resorts will join forces with some of the destination's finest chefs, including Daniel Boulud, Tom Colicchio, Todd English, Michael Mina, Wolfgang Puck, Guy Savoy and Jean-Georges Vongerichten for an extraordinary, intimate culinary entertainment event like no other - Vegas Uncork'd: A Bon Appétit Epicurean Experience (May 8 - 11, 2008). Bon Appétit Executive Chef and Iron Chef Cat Cora will also be participating in the event.

With more than 25 events planned at Bellagio, Caesars Palace, Hard Rock Hotel & Casino, Lake Las Vegas, and Wynn Las Vegas, this delicious, star-studded weekend is sure to satisfy every craving.

Tickets for individual events range from $75 to $350, with comprehensive weekend packages available.

For information on all the events during Vegas Uncork'd, visit www.bavegasuncorked.com.

Copyright © 2024 KGO-TV. All Rights Reserved.