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

Instructions

Albacore tuna confit

  • Combine all ingredients except olive oil. Marinate in refrigerator for at least 1 hour. 
  • Place fish in pan wide enough and deep enough to cover tuna completely with olive oil; cover loosely with a parchment paper lid.
  • Place into 300°F oven for about 25-30 minutes or until tuna is tender.
  • Cool in the refrigerator in oil and reserve for service. Tuna can be served hot or cold.

To prepare the salad

  • Have the tuna confit prepared and refrigerated.
  • Prepare greens and set aside.
  • Prepare all vegetables that require cutting and place them in a bowl.
  • Whisk dressing ingredients and dress salad.
  • Add greens and toss all together.

Plate up onto 4 plates. Decorate the tops with egg and olives.