Albacore Tuna Niçoise Salad
Niçoise salad is considered by some great chefs to the be the finest summer salad of all time. Our take on this French classic features local Albacore tuna. Oregon Albacore, once relegated to tin cans, here shines in the center of the plate. Enjoy with a glass of Oregon Rose, some crusty bread and good friends.
TIME: 20 minutes
SERVING SUGGESTION: 5 oz. Albacore tuna per person
FROM YOUR PANTRY
Salt & Salt + Pepper to season
2-3 tbsp oil for cooking
IN THE KIT
Albacore Tuna Loin
Salad Mix
Green Beans
Red Potato
Hard Boiled Egg
Tomatoes
Anchovies
Niçoise Olives
Dijon Vinaigrette
Herb Butter
Lemon
STEPS
The green beans, red potatoes, and hard boiled eggs are all pre-cooked - all you have to do is cook the tuna and assemble the salad!
Prepare your tuna - season vigorously with salt and pepper on both sides and leave out, covered, to bring to room temperature.
Cook the tuna – you can grill or pan-sear. At the restaurant, we grill it.
-To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking your tuna – the grill marks are great flavor! Add tuna to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the tuna when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. The tuna loin is a triangular prism shape so flip and repeat for the other two sides, being careful not to overcook (see temperature instructions below). To finish, brush the tuna with herb butter a minute or two before taking it off the grill.
-To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. When the oil is shimmering but not smoking, add the tuna, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes. The tuna loin is a triangular prism shape so flip to the other two sides, gently shaking the pan in between as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. To finish, brush the tuna with herb butter a minute or two before taking it off the stove. • Temperature Instructions: At the restaurant, we serve tuna medium-rare. To serve medium-rare, pull tuna off the heat when it is around 115-120°F in the center – it will continue to cook. Let rest at room temperature. To cook further, lower your heat after searing or pull to a cooler part of the grill for a few extra minutes.
While the tuna is cooking, prepare the rest of your toppings. Transfer the salad greens into a large bowl, dress with ¾ of the Dijon vinaigrette, and toss until evenly distributed. Cut the red potatoes and hard boiled egg in half. Prepare the lemon, cutting it lengthwise in half, then each half into thirds as wedges.
When the tuna has finished cooking, slice it against the grain (widthwise) in ½ inch pieces.
Plate by first dividing the salad greens evenly between portions, mounding the greens in the center of each plate. Add all the toppings around the edge of the salad greens and drizzle the toppings with the remaining dressing. Fan the tuna over the greens and serve with a lemon wedge. Enjoy!
