Ingredients
- Serves 4
- Sweet Potato Confit
- 2 small sweet potatoes, peeled and cut into 1/4-inch coins
- 2 clove garlic, very thinly sliced
- 2 sprig thyme extra virgin olive oil to cover
- Pan Seared Tuna
- 4 tuna loins (each about 85 g), cut into logs 2-inches by 2-inches by 4-inches
- 2 Tbsp EACH (60 mL total) whole peppercorns and coriander seed
- 2 Tbsp (30 mL) sea salt
- 2 Tbsp (30 mL) extra virgin olive oil
- Lemon-Caper Vinaigrette
- juice and zest of 1 lemon
- 1 Tbsp (15 mL) red wine vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 Tbsp (15 mL) roughly chopped capers
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) pepper
- ½ cup (125 mL) reserved extra virgin olive oil
- Lemon-Anchovy Aioli
- ½ cup (125 mL) mayonnaise
- 1 Tbsp (15 mL) lemon juice
- 2 anchovies, mashed into a paste, or 1 teaspoon (5 mL) anchovy paste
- 1 Tbsp (15 mL) finely chopped chives
- Niçoise Salad
- 2 cup (500 mL) tender-crisp French green beans
- 4 hardboiled eggs, shelled and quartered
- 4 cup (1 L) heart of Romaine lettuce, torn into bite-size pieces
- 1 cup (250 mL) halved cherry tomatoes
- ¼ cup (60 mL) pitted and sliced olives
- ¼ cup (60 mL) thinly sliced red onion
Nicoise Salad with Sweet Potatoes and Tuna
Method
- Sweet Potato Confit 1
- Place potatoes, garlic and thyme in a small ovenproof dish; add enough oil to cover potatoes, cover, place on a rimmed baking sheet in a preheated 160°c oven until potatoes are fork tender, about 40 minutes
- 2
- Carefully remove potatoes from oil with a slotted spoon to a dish
- Discard thyme and garlic and reserve oil
- Pan Seared Ahi Tuna 1
- In a food processor or spice grinder, grind peppercorns and coriander seeds, place in a bowl with salt and stir to combine
- 2
- Rub pepper mixture over sides of tuna loins to encrust
- 3
- In a medium skillet set over medium-high heat, add oil
- 4
- Pan sear tuna loins 30 seconds per side; 2 minutes total searing time
- Lemon-Caper Vinaigrette Whisk together, lemon juice and zest, vinegar, mustard, capers, salt and pepper
- 2
- Slowly whisk in oil to emulsify
- Lemon-Anchovy Aioli Whisk together all ingredients and refrigeration until ready to use
- Salad To Plate: Smear a little aioli on each of 4 plates, fan 4 sweet potatoes coins on top, then layer on beans, eggs, lettuce, tomatoes, olives and onions and drizzle with vinaigrette
- Cut tuna loins into ½-inch thick slices and fan over top of salad
- Serve immediately
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