Oil-Poached Tuna Niçoise Salad | Wild Fork
Oil-poach premium tuna and build a classic Niçoise salad for a sophisticated, flavorful dish that elevates a timeless French recipe.
INGREDIENTS
2 Cups Light Olive Oil
2 Garlic Cloves, crushed
10 oz. Baby New Potatoes
2 Large Cooked Eggs, semi-hard boiled
5 oz. Cherry Tomatoes, washed
3 oz. Niçoise or Black Picholine Olives
5 oz. Butter Lettuce, washed
Dressing:
2 Tbsp. Lemon Juice
1 Garlic Clove, minced
½ tsp. Sugar
2 Shallots, minced
1 Tbsp. Dijon Mustard
1/3 Cup Extra Virgin Olive Oil
LET'S GET COOKING!
Boil the potatoes in water and salt until tender. Drain and set aside in a small bowl to cool.
Cook green beans in water and salt for 2-3 minutes. Drain and transfer to a bowl of ice water.
Keeping them in separate bowls, cut the potatoes, the green beans (if using fresh), tomatoes and eggs in half. Set aside.
Remove tuna from package. Pat dry using paper towels. Season with salt and pepper.
Pour olive oil into medium sauce pan over medium-low heat. Bring oil to a low simmer, add garlic and tuna. (Small bubbles will appear when tuna is added). Cook for 3-4 minutes per side.* Transfer tuna steaks into a bowl to cool. Once cooled, break into pieces, drizzle some poaching oil over the tuna and set aside.
Prepare the dressing. Place shallots in a bowl. Add lemon juice, garlic, sugar, Dijon mustard and mix. Using a whisk, add olive oil in a stream. Season with salt and pepper.
Divide the lettuce among plates, arrange potatoes, green beans, olives, tuna and tomatoes in small piles on lettuce. Place eggs in the center and drizzle with salad dressing.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F