Tuna Nicoise Salad

Tuna Nicoise Salad

Featured: Albacore Tuna

Chef Bob Neroni, EVOO

Ingredients

For the Albacore tuna confit

• 1 lb albacore tuna (Four 4-oz servings)
• 7 cloves garlic, sliced
• 1/2 lemon zested and juiced
• 2 tsp parsley, minced
• 2 tsp rosemary salt (Vignalta)
• 2 tsp coriander, ground
• 1/2 tsp black pepper, ground
• 1 sprig rosemary
• 2 sprigs thyme
• 1 1/2 cups extra virgin olive oil

For the Nicoise salad

• 4 cups washed dried and torn tender greens such as baby lettuce mix
• 2 carrots, julienne
• 3-4 radish, julienne
• 1 stalk celery, thinly sliced
• Choose one or two of the following, to total 1 cup together:
  • 2 Tbsp bias-cut snap peas
  • 2 Tbsp English peas
  • 2 Tbsp bias cut raw asparagus tips
  • 1 hard cooked egg, diced
  • 2 Tbsp sliced green or black olives
  • 4-8 wedges fresh tomato, lightly salted
• 4 wedges lemon
• 4 pieces confit of tuna

For the dressing

• 1/2 cup olive oil
• 2 Tbsp white balsamic vinegar
• 1/2 tsp real maple syrup
• Salt, pepper, ground coriander