Ahi Tuna Nicoise Salad
Photos by Ian McCausland
350 g baby gold potatoes
1-½ tbsp Dijon mustard
5 cloves garlic, minced
1½ tbsp red wine vinegar
1/2 cup + 1 tbsp extra-virgin olive oil
2 tsp salt, split
3 tsp ground pepper, split
350 g French green beans
1 yellow bell pepper, sliced
2 very ripe medium tomatoes, chopped
1-½ cups red onions, sliced
1 cup Nicoise or black oil-cured olives
500 g fresh Ahi tuna
1 tsp canola oil
12 red lettuce leaves
1 cup basil leaves, shredded
Dressing: In a large bowl, whisk together mustard, garlic, vinegar, olive oil, and 1 tsp each of salt and pepper.
Preheat the oven to 400°F. Place the potatoes in a saucepan and fill with water until just covered. Bring the water to a boil, cooking them for 8–10 minutes until they are partially cooked. Drain and set aside until they are cool enough to cut in half. Toss with 1 tbsp olive oil, season with salt and pepper, and place them cut-side down on a non-stick cooking sheet. Roast for 15–20 minutes until crispy. Allow to cool.
Trim the ends of the beans with a paring knife. In another saucepan, bring 1½ cups of water to a boil. Add the beans, cover, and return to a boil. Boil over high heat for 1 to 3 minutes until just tender but slightly firm to the bite. Drain and plunge the beans into ice water to stop the cooking process and preserve the bright green colour.
An hour before serving, toss the potatoes, beans, yellow pepper, red onions, tomatoes, and black olives with the dressing, either in one big bowl or individually, depending on how you want to serve the salad.
When almost ready to serve, heat a large cast-iron or heavy skillet over high heat for about 3 minutes, until very hot. Brush the tuna with canola oil and sprinkle with the remaining 2 tsp of black pepper and 1 tsp of salt. Sear the tuna in the hot skillet for 2 minutes per side. It should be lightly browned on the outside and rare on the inside. Cut into ½-inch slices with a very sharp knife.
To serve, line a large platter with the lettuce leaves and place the salad ingredients on top, along with the tuna and shredded basil.
PAIR WITH
Ployez-Jacquemart Extra Brut Rosé Champagne, France
J. Bouchon Reserva Rosé Maule Valley, Chile
Gris des Lions Grenache Rosé Languedoc-Roussillon, France
