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Tuna Nicoise with Lemon Thyme Vinaigrette

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Tuna Nicoise with Lemon Thyme Vinaigrette

Now this recipe takes me back to when Ashley and I first began our relationship in Europe, specifically in the south of France.  I was working as a chef on a yacht in the Med and Ashley had just flow into Europe to meet me and had arranged an apartment in Antibes France.  We spent many early evenings, when I was able to come ashore, eating nicoise salads and drinking rosé.  Those were the days.   If we could go back, we would, in a minute, but until then here is our take on a tuna nicoise salad and here is a throwback of Ashley and I.

(Left: Adam Engineer, Middle: Myself (Chef) and Right: Taigh Deck aboard Super Yacht Tatii)

 

Tuna Nicoise Salad with Lemon Thyme Vinaigrette (Serves 2)

Ingredients:

2 Tuna Steaks (Fresh or Frozen) (If frozen allow to thaw in fridge for 6-8 hours)

Tuna Marinade:

2 Tbs Wozz! Lemon Thyme Vinegar
Salt & Pepper to taste

Salad Ingredients:

Fresh Greens (whatever you want, mesclun, baby romaine, baby mustard, bibb lettuce or a nice combination)
6 small baby potatoes red or white or both
2-4 Eggs
Fresh Chives and Fresh Dill (optional)
1/2 Lb Green Beans
1/2 punnet cherry tomatoes halved
Olives (black or green) and Capers

Lemon Thyme Vinaigrette Ingredients:

4 Tbs Wozz! Lemon Thyme Vinegar 
1/2 Tbs Dijon Mustard
3 Tbs Olive Oil
Salt & Pepper to taste

Method:

1. To Make Lemon Thyme Vinaigrette:

In a small bowl whisk together Wozz! Lemon Thyme Vinegar, Dijon Mustard and Olive Oil.  Season with salt and pepper.  Set aside. 

2. Marinade Tuna Steaks

Marinade your tuna steaks with salt, pepper and 2 Tbs of Wozz! Lemon Thyme Vinegar, set aside.

3. Cook Your Eggs, Potatoes and Green Beans

In a medium pot, bring water to a boil and add your eggs and cook for 10 minutes, remove and plunge into cold water and peel.  Set aside.

In the same pot, salt the water and add your baby potatoes and cook for 10 minutes until soft but not too soft, remove from water with slotted spoon and place in shallow bowl.  Cut the potatoes in 1/2 while still hot, salt and pepper your potatoes and then drizzle 1 Tbs of the Lemon Thyme Vinaigrette over the potatoes.  Set aside to let dressing absorb into potatoes and to let potatoes cool. 

In the same pot of boiling water, now add your green beans cook for approximately 3-4 minutes and then remove and plunge into ice water bath.  Set aside.  

4.  Grill Tuna Steaks

Preheat grill on high heat.

Remove tuna steaks from marinade and drizzle with olive oil.   Rub grill with olive oil.  

Add tuna steaks and grill on each side for approximately 2-3 minutes.  If you want medium rare cook for approximately 2 minutes on each side.  We prefer our tuna cooked through but still tender for the a nicoise style salad, so I cooked for 3 minutes each side.

5.  Arrange Your Salad

Arrange Your Salad.  Drizzle with Lemon Thyme Vinaigrette. Sprinkle a little salt and cracked pepper.  Serve.  Any remaining vinaigrette can be put on table for extra drizzling.  Enjoy with a nice bottle of rosé.


 

 

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