Herbes de Provence Crust Tuna Niçoise
Tuna steaks crusted in dried French herbs served over a bed of bibb lettuce and heirloom tomatoes.
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Ingredients
- 4 6oz portions Ahi Tuna Steaks (Sashimi Grade)
- 4 tablespoons Herbes de Provence
- 2 heads Bibb Lettuce
- 3 large Heirloom Tomatoes
- 8 ounces Haricots Verts (French Green Beans)
- 1/2 cup Niçoise Olives
- 12 ounces Fingerling Potatoes
- 6 pieces Quail Eggs
- 4 fillets Anchovy Fillets in Oil(optional)
- 1/2 cup Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard
- 2 tablespoons Champagne Vinegar
Instructions
- 1
Blanch the haricots verts in boiling salted water for 2 minutes, then immediately shock in an ice bath to preserve the vibrant green color.
- 2
Boil the fingerling potatoes in salted water until fork-tender, slice them into rounds while still warm, and toss with a splash of vinegar.
- 3
Soft-boil the quail eggs for exactly 2 minutes and 15 seconds, then peel carefully and halve them lengthwise.
- 4
Whisk together the Dijon mustard, Champagne vinegar, and olive oil to create a silky emulsified vinaigrette; season with sea salt and white pepper.
- 5
Pat the tuna steaks completely dry, season with salt, and press the Herbes de Provence firmly onto all sides to create a thick, even crust.
- 6
Sear the tuna in a smoking-hot cast iron pan with a touch of oil for only 45 seconds per side to achieve a perfect rare center.
- 7
Arrange a base of hand-torn Bibb lettuce and sliced heirloom tomatoes on chilled plates, then artfully compose the potatoes, beans, olives, and eggs.
- 8
Slice the tuna into 1/2-inch thick medallions, fan them over the salad, and drizzle the entire plate with the prepared vinaigrette.
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