Bertolli

Cleveland Seafood Recipe List

Dante

2247 Professor Avenue, Tremont, OH 44113
216-274-1200

Tuna Niçoise

Tuna Niçoise

Serves 2

Ingredients for Tuna Niçoise

12 ea Niçoise Olives
12 ea Capers
1 Tomato
3 tbsp Extra Virgin Olive Oil
3 ea Garlic Cloves, sliced
Rosemary sprig, chopped
4 oz Sashimi Grade Tuna
2 tsp Cilantro, chopped
1 Shallot, minced
Lime Oil, to taste
Salt & Pepper, to taste
1 Idaho Potato
Oil, to fry
12 ea Haricot Vert
2 ea Egg Yolks
Blended Olive Oil
⅓ cup Red Wine Vinegar
1 cup Extra Virgin Olive Oil
1 cup Red Wine
Salt & Pepper, to taste

Method for Tuna Niçoise

• Rinse the olives and capers with cold water.
• Place into a dehydrator or low convection oven over night until dry and crisp. About 10 hours.
• Blanche the tomato in salted water for 8 seconds, then remove the skin.
• Cut the tomato into quarters then remove the innards.
Combine the tomato petals with the garlic, olive oil, salt, and rosemary.
• Bake the tomato at 300° for 20 minutes or until dry and tender.
• Finely dice the tuna and place into a iced bowl.
• Add the shallot, cilantro and lime oil.
• Mix and season with salt and pepper to taste.
• Place into a square mold.
• Cut the potato with a French mandolin making gaufrette potato chips.
• Cut the chips into diamonds.
• Fry the chips golden brown at 375°. Season with Salt.
• Blanche and shock the haricot vert. Cut the beans into biased cuts.
• Wisk the egg yolks, season with salt and place into a squeeze bottle.
• Drop the egg mixture into a pot of olive oil at 150°.
Cook until they set. Remove and cool.
• In a small bowl combine the red wine vinegar, and olive oil. Blend together and season with salt and pepper.
• In a small pot reduce the red wine to a syrup consistency. Wisk the red wine into vinaigrette.

To Plate
• Place the molded tuna in the center of the dish.
• Lay the potato crisp against the side of the tuna.
• Place the tomato petal on top of the tuna.
• In a small bowl combine the haricot vert, egg yolk droplets, dehydrated olives and capers with the vinaigrette.
• Place the salad on top of the tomato petal.
• Spoon the vinaigrette around the tartare.

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