Tuna Niçoise
Ingredients
Tuna Confit
- 1½ lbs fresh tuna (sinew or ends)
- 3 sprigs of thyme
- 6-8 parsley stems
- 2-3 cilantro leaves & stems
- 2-3 sprigs chervil
- 2 garlic cloves, sliced
- 1 bay leaf
- 1 tsp red pepper flakes
- 1 tbsp coriander
- 1 tbsp cumin
- 3 shallots, sliced
- 1 tsp black peppercorns
- salt to taste
- canola oil
Tomato Confit
- 6 Roma tomatoes, peeled, seeded & halved
- 1 shallot, sliced
- 1 clove garlic, sliced
- 1 bay leaf
- 2 sprigs of thyme
- 1 sprig rosemary
- 8 parsley stems
- 5 peppercorns
- canola oil
Herb Vinaigrette
- 1 clove garlic
- 1 shallot
- 1 tbsp honey
- 1 tbsp Dijon mustard
- ½ cup red wine vinegar
- ¼ cup balsamic vinegar
- 2 thyme sprigs
- ¼ bunch basil leaves
- ½ bunch chives
- 4 tarragon sprigs
- 1½ cups canola oil
- salt to taste
Hard Boiled Eggs
- 2 eggs
- 1 tbsp kosher salt
Other Ingredients
- handful green beans, blanched & shocked
- ¼ cup nicoise olives, cut into slivers
- ⅛ lb mesclun greens
- 1 cup cooked or canned, rinsed & drained chickpeas
Special Equipment
- food thermometer
- food processor
How-to
Tuna Confit
- Cut tuna into 3 equal sized portions. It is best to let tuna sit for 1 hour room temperature
- Put all ingredients together in large saucepan and cover with oil. Place on the stove on the low heat. The oil should not bubble
- Remove when tuna reaches an internal temperature of 150º, about 35-40 minutes
- Remove from stove and let cool in oil (at this point, it will last in the oil, refrigerated, for up to 1 week)
- Remove from oil, slice and serve or continue with other components of the dish (below)
Tomato Confit
- Place Tomato Confit ingredients in a pot and cover with oil. Heat on stove over low heat until tomatoes are soft. This should take about 1 hour. Do not boil, you want to see a lazy bubble
- Remove from heat and cool in oil
Hard-Boiled Eggs
- Bring water to a soft boil with 1 tbsp salt, and add eggs. Boil for 11 minutes
- Remove and cool in ice water. Remove from ice water, peel and cut into desired shape
Make Herb Vinaigrette
- Add Herb Vinaigrette ingredients - except oil - into a food processor and pulse for a few seconds
- Drizzle in oil slowly, until mixture is emulsified
Assemble Salad
- Drizzle vinaigrette on plates
- Top with sliced tuna, confit tomatoes, chickpeas, olives, green beans and mesclun
"You can make everything ahead and just assemble when guests arrive. It is perfect for a lunch party or a light dinner. I like this because it has a crisp clean flavor. You can add or subtract vegetables and do it with different beans. It has so many possibilities." - Keith Pooler, Chef/Owner, Bergamot