| Olive
Oil Poached Tuna Nicoise
Yield:
4 to 6 servings
- 1-1/2
pounds yellow fin tuna, trimmed and cut into 5- to
6-ounce blocks
-
1 quart extra virgin olive oil
-
1/2 pound fingerling potatoes, boiled in salted water
and cooled to room
- temperature
-
1 cup fava beans, peeled
-
1/4 pound French green beans, blanched in salted water
and chilled
-
1/2 pound ripe tomatoes or cherry tomatoes
-
1/2 pound small red radishes, thinly sliced
-
2 cups mâche or baby arugula
-
3 whole eggs
-
1 small sweet onion, cut in round slices
-
1 small sweet red or yellow pepper, cut in round slices
-
1/2 cup Anchoiade (see recipe)
|
Wine
Suggestion
1998
Chardonnay, Walter Hansel, Russian River Valley
|
In a wide, shallow pot or deep
skillet, warm the olive oil to about 200°F. Season each
piece of tuna with salt and pepper and submerge them in the
warm oil. At the same time place the whole eggs into boiling
water. Cook them both for about 5 minutes. Remove the tuna from
the oil and the eggs from the water. Peel the eggs.
To serve, place each piece of tuna in the center of a plate
or large bowl and arrange the vegetables around the plate. Peel
and cut the eggs in half (they should be soft in the center)
and arrange them on the plate. Drizzle the vegetables with extra
virgin olive oil and season with salt and pepper. Place a dollop
of Anchoiade on top of the tuna and serve immediately.
Anchoiade
Yield: About 1 cup
- 1
egg yolk
-
6 salt-packed anchovy fillets, rinsed
-
2 teaspoons Dijon mustard
-
1 Tablespoon lemon juice
-
1 cup extra virgin olive oil
-
1 Tablespoon Italian parsley, chopped
-
Salt and pepper to taste
Place
the egg yolks, anchovy fillets, mustard and lemon juice in
a small food processor and run until smooth. Slowly add the
olive oil. Season with salt and pepper. Mix in the parsley
and serve.
|
