Yellowfin Tuna Nicoise Salad
Yellowfin Tuna Nicoise Salad is a delicious and healthy salad made with Yellowfin Tuna Fillet, French Beans, Baby Plum Tomatoes, Preserved Artichoke Hearts, Kalamata Olives, Eggs, Brown Miso Paste, Radishes, Lettuce, Parsley, and Furikake or Mixed Sesame Seeds.
The dressing is made with Wasabi Paste, Lemon Juice, Garlic Clove, Salt, Pepper, and Extra Virgin Olive Oil.
Ingredients
THE SALAD
1 x 250g Yellow Fin Tuna Fillet
1 Handful of French Beans, trimmed
1 Handful of Baby Plum Tomatoes, halved
100g Preserved Artichoke Hearts
100g Kalamata Olives, pitted
3 Eggs
2tsps Brown Miso
Paste 3–4 Large Radishes, finely sliced
1 small lettuce, Small Bunch of Parsley, roughly chopped
2 tbsp Furikake or Mixed Sesame Seeds
THE DRESSING
¼ tsp Wasabi Paste Juice of
½ a Lemon 1 Small Garlic Clove, minced to a paste
A Generous Pinch of Salt and Pepper
30ml Extra Virgin Olive Oil
The steps
To make the dressing, combine all of the ingredients with a splash of water and mix together.
Set aside until needed.
Mix the miso paste with 50ml of hot water and a pinch of pepper and set aside to cool.
Once cooled, coat the Tuna in the Miso paste and leave to marinade for at least 1 hour.
Preheat the oven to 120 °C Roughly chop the olives and scatter on a baking tray.
Place the olives into the oven and leave to cook for about an hour or until the olives are thoroughly dried out.
Transfer the olives to a food processor and give them a quick blitz until a crumb texture is achieved.
Remove and set aside until needed.
Place a small pan of salted water over a high heat and bring to the boil.
Cook the beans for about 2 minutes or until tender and plunge into cold water to prevent them from cooking any further.
Drain and set aside until needed. Place a griddle pan over a high heat and grill the Artichokes on each side for about a minute until suitably charred.
Set aside until needed. Place a small pan of water over a high heat and bring to the boil.
Soft-boil the eggs and then place into cold water for a few minutes before peeling.
Now that all the prep work has been done, it’s time to cook the Tuna.
Scatter the sesame seeds evenly over a large plate and then lay over the marinated tuna, turning over until evenly coated on both sides.
Place a large frying pan over a medium-high heat with a lug of sesame seed oil.
Carefully place the tuna into the frying pan and cook on each side for about 1 minute on each side, just enough to crisp up the outside and sear the flesh.
Remove the tuna and allow to cool slightly before slicing.
Dress a large plate with a few spoonful’s of the dressing and then sprinkle over half of the olive crumb.
Tear over the little lettuce leaves, followed by the green beans, tomatoes, radishes, artichokes, halved eggs, the rest of the olive crumb and parsley.
Finally, slice the Tuna into 1cm thick slices and arrange over the salad.
Serve immediately with some toasted bread on the side.
Tips
FREEZING FISH
Save for later
If you are not planning to eat your fish in the following few days after purchase, then a good option is to freeze it.
While frozen fish loses some of its quality characteristics, this compromise can be mitigated by following a few steps…
FILLETING FISH
How to prepare
Choose a large bench space and make sure all surfaces are clean – best to use a good-sized chopping board that is larger than the fish you intend to fillet…
FISH STORAGE
Stay fresh
Transporting fish from Le COMPTOIR de L’OCÉAN to your home: always use a cooler or insulated bin, and plenty of ice…
