Seared Ahi Tuna Salad Nicoise with Shallot-Herb Vinaigrette
8 oz. Ahi Tuna Loin
1 Tbl. EVO
1 tsp. White Truffle Oil
1 ½ Tbl. Herbs de Provence
Organic Sea Salt and Pepper
½ c Mizuna
½ c Arugula
1 Endive, Torn
½ c Red Leaf Lettuce, Torn
1 Baby Red Roasted Potatoes, Scrubbed, Roasted, Cooled and Quartered
1 Roma Tomatoes, Quartered
1 Large Brown Eggs, Hard Boiled, Peeled Warm, Cooled and Quartered
2 oz. Haricot Verts, Trimmed, Blanched until just tender and still bright green, Cooled and Cut ¾ to 1 inch slice
6 oz. Nicoise Olives
Herb-Shallot Vinaigrette :
2 tsp. Shallot, Chopped Fine
1 tsp. Dijon Mustard
6 Anchoives + 1 tsp. Anchovy Oil
1 tsp. Basil, Dried
1 tsp. Oregano, Dried
1/3 c Red Wine Vinegar
½ c EVO
Cracked Black Pepper (optional)
In a small mixing bowl combine all ingredients for the vinaigrette, whisk to blend and refrigerate.
Cook, Cut and prepare all of the vegetables (red potatoes, roma tomato, eggs and haricot verts). Place prepared lettuces in a separate bowl. Cover and refrigerate.
Drizzle the EVO on the tuna loin and season with salt and pepper; Place the herbs de provence on a place and gently roll the loin over the herbs to coat. Heat a large, dry skillet over high heat. Add a Tbl. of EVO and gently lay the loin onto the sauté pan and sear for about 2-3 minutes (or desired doneness). Turn; cook until desired doneness. Slice the Ahi loin about ½ inch thick.
In a large bowl, add the lettuces, and some of the vinaigrette and toss lightly. On a plate place the dressed greens and arrange the vegetables atop. Make sure to arrange the vegetables around the salad to make a pretty compound salad. Arrange the Ahi on top of the greenery. Drizzle with more of the vinaigrette and fresh cracked pepper. Serve and enjoy.