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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

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Nicoise Salad with Sweet Potatoes and Tuna

nicoise w 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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