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Salade Niçoise Recipe

All the ingredients for a classic Salade Niçoise are below, but guests can mix and match to suit their tastes. Instead of canned tuna, we like either seared fresh tuna or raw tuna carpaccio.

Ingredients: 

Basil Marinade & Dressing
20 fresh basil leaves
1/2 cup fresh lemon juice
1/4 cup rice wine vinegar
1/4 cup chopped white onion
3 cloves garlic, peeled
1/4 tsp white pepper
1/2 tbsp chopped peeled fresh ginger
3/4 cup olive oil
2 tbsp chopped capers

Seared Tuna
1 lb. sushi-quality tuna steaks, about 1-1/4" thick
1 tbsp olive oil
1 tbsp butter

Tuna Carpaccio
2 lb. sushi-quality tuna steaks, about 1-1/4" thick
2/3 cup Basil Marinade & Dressing (see above)

Salade Niçoise
2 dozen hard-boiled quail eggs, peeled and halved (lightly simmer 5 minutes to hard-boil)
2 lb. new or fingerling potatoes, boiled until tender, halved, coated lightly with olive oil
1 lb. French green beans, steamed or boiled to tender-crisp
2 pints cherry tomatoes
6 oz. black olives
Small bowl anchovies
1 red onion, sliced paper thin
Small bowl chopped chives
Small bowl finely chopped parsley

Instructions: 

Basil Marinade & Dressing

Step 1: In chopper bowl of hand blender or small food processor, purée all ingredients of Basil Marinade and Dressing up to and including ginger. Stir in olive oil and chopped capers (do not process).

Seared Tuna

Step 1: Heat olive oil and butter in a frying pan on medium-high heat.

Step 2: Place tuna steaks in pan. Sear for four minutes. Turn and cook second side for four minutes.

Step 3: Transfer tuna to chopping board. Using a very sharp knife, slice into thin slices. The centre should still be pink.

Tuna Carpaccio

Step 1: Using a sharp knife, slice tuna into 1/8" thick slices (it may also help to freeze the fish for about an hour until it's slightly icy, to make the slicing easier).

Step 2: Drizzle the basil marinade over the bottom of a glass or ceramic pan. Lay tuna slices over dressing, turning once to coat. Serve immediately, or cover and chill not more than an hour.

Photographer: 

Yvonne Duivenvoorden

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