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May 2003 BOSTON II
Tuna Nicoise with Traditional Accompaniments: Fennel Purée, Hard Boiled Eggs, Olives, Potato
Chef Marc Orfaly of Pigalle - Boston, MA
Adapted by StarChefs


Yield: 4 servings

    Fennel Purée
  • 2 bulbs fennel
  • 1 large garlic bulb
  • 1 lemon, sliced
  • 1 bay leaf
  • ½ bunch fresh thyme
  • 2-3 Tablespoons extra virgin olive oil
    Seared Tuna
  • 1 pound tuna loin
  • 2 Tablespoons fennel seeds
  • 1 Tablespoon white peppercorns
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon kosher salt
    Artichoke Barigold
  • 4 artichokes, cleaned
  • 4 shallots, sliced thin
  • 2 cloves garlic, sliced thin
  • ½ & ½ white wine to extra virgin olive oil to cover artichokes
    Dijon Sherry Vinaigrette
  • 4 whole roasted shallots, squeezed out of skin
  • Juice of ½ lemon
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons dijon mustard
  • ½ cup extra virgin olive oil
  • ½ cup grapeseed oil
  • 4 hard boiled eggs, peeled and sliced
  • 1 cup Kalamata olives, pitted and marinated in olive oil
  • 1 Yukon potato
  • 20 large green beans
  • 5 fresh chives, chopped
  • 1 bunches fresh parsley
  • 1 cups grapeseed oil

For the fennel puree:
Preheat the oven to 325°F.

Split the fennel bulbs in half and place in a baking dish. Add the thyme, sliced lemon, bay leaf and the garlic cloves, and then coat with olive oil enough to cover thyme, sliced lemon, split whole garlic cloves, and bay leaf. Cover. Bake in oven at 325°F for approximately 3 hours or until tender.

Remove fennel and garlic from oil. Squeeze garlic out of the cloves and mix with the cloves with the fennel. Strain oil and reserve for another use. Purée fennel in blender until smooth.

For the seared tuna:
In a spice grinder or an electric coffee grinder, grind the fennel seed, white pepper corns, black pepper corns, and salt. Roll the tuna in the spice mixture to form a crust. In a sauté pan over medium heat sea the tuna on all sides until cooked.

For the artichokes:
In a shallow roasting pan place sliced garlic and shallots on the bottom of the pan. Place artichokes stem side up and cover with wine and olive oil mixture. Cover. Place in an over at 325°F for approximately 2 hours or until tender. Let cool in cooking liquid.

For the potato:
Peel the Yukon potato and chop into ½ inch cubes. Blanch in slow-boiling salted water until tender. Strain and reserve.

For the haricot vert bundle:
In rapidly boiling water (salted), blanch until bright green and tender. Plunge into ice water. Remove and dry on towels.

Blanch 6-8 chives, plunge in ice water, and let dry on paper towel. Line up the beans (5 to a bundle) and tie with blanched chives.

For the parsley oil:
Blanch the parsley in boiling water. Squeeze dry. Puree in a blender with grapeseed oil. Strain over cheesecloth.

For the dijon sherry vinaigrette:
In a blender on high speed, mix 4 whole roasted shallot shallots, juice of ½ Lemon, 2 tablespoons sherry vinegar, and 2 tablespoons dijon mustard. Slowly pour in ½ cup of extra virgin olive oil and ½ cup of grape seed oil.

To assemble:
Make a thin layer of fennel puree on each serving plate. Mix artichokes, potato, and haricot vert separately with vinaigrette. Arrange the accompaniments in separate piles on top of fennel purée.

Garnish plate with parsley oil.