Tuna with Potato Niçoise Salad | Chef Yehuda Sichel

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon provides omega-3s while sardines are often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Green olives are lower in calories, while kalamata olives can be found at lower prices.

Start by placing potatoes in cold salted water.

Bring the potatoes to a boil and cook until tender.

While the potatoes are cooking, prepare the tuna by cleaning it and removing the chain.

Slice the tuna into nice pieces, ensuring to keep the knife wet for cleaner cuts.

Salt the tuna and drizzle with olive oil in a cold sauté pan.

Place the pan in a low oven for about 5 minutes to cook the tuna through.

Once cooked, remove the bloodline from the tuna and break it down into smaller pieces for crudo.

Crush the cooked potatoes into a salad texture.

Chop celery and dill, and squeeze lemon juice into the mixture to avoid seeds falling in.

Add the confit tuna to the potato mixture and mix gently.

Prepare a remoulade with mayonnaise, chopped red onions, and pickles, and mix it into the salad.

Use pickled green beans that have been soaked overnight in pickle juice for added flavor.

Layer the potato salad on a plate and top with the tuna.

Garnish with kosher salt and kalamata olive puree or vinaigrette.

Sprinkle everything bagel bread crumbs over the dish for texture.

Equipment Needed

Spice Level:

Dietary

Allergens