Albacore Tuna Niçoise Salad

Local Ocean Seafoods, Chef Enrique Sanchez-Rodriguez

Niçoise salad is considered by some great chefs to 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 rosé, some crusty bread, and good friends.

TIME: 30-40 minutes

INGREDIENTS: (per salad/serving)

5 ounces fresh Albacore tuna loin

3 ounces salad greens

2 ounces fresh green beans, ends trimmed

2 ounces small red potatoes

1 whole large egg

2 ounces fresh ripe tomatoes, cut into1⁄4 inch pieces

Boquerones white anchovies (or another high-quality, oil packed fish – optional), for garnish

1⁄2 ounce Niçoise olives

1⁄2 ounce butter, room temperature (we use herbed butter; you can make your own by combining softened butter in a mixer or pulsing in a food processor with your favorite fresh herbs)

1 fresh whole lemon (2 wedges per serving)

Salt & freshly ground pepper

2-3 tbsp oil for cooking

Dijon Vinaigrette (for a quick version, you can use a store-bought tangy vinaigrette and add Dijon – it just won’t be as good as this!)

1⁄2 cup Dijon mustard

2 ounces shallots, peeled

1⁄2 cup white balsamic vinegar

1⁄2 cup olive oil

1 tbsp sugar

1 tsp black pepper

Optional – fennel tops

Note – this makes more dressing than needed for this recipe. It stores well in a sealed container in the fridge for at least a month.

STEPS:

You can complete steps 1-3 up to a day ahead of time. Store completed ingredients in the fridge until you’re ready to cook the tuna.

1.        Make the Dijon vinaigrette – in a food processor or blender, process shallots (and optional fennel tops) until finely chopped. You can do this by hand if you don’t have a machine. Add all remaining ingredients except for olive oil and blend briefly until mixed. With motor running, slowly drizzle oil until fully incorporated. If making by hand, you can mix all ingredients in a large bowl and pour the oil in slowly while whisking vigorously, until fully incorporated. Pouring the oil too quickly will result in a broken dressing, so go slowly to emulsify.

2.        Blanch vegetables – bring a large pot of water to a boil. Add a pinch of salt to the pot, then add red potatoes and reduce heat to medium-high. The water should be gently simmering. While waiting for the water to boil, prepare an ice bath in a large bowl (using more ice than water will keep it colder longer). Cook the potatoes 5-7 minutes until they are cooked through (you can test with a small knife); cook time depends on the size of the potatoes. Carefully remove and place into the ice water to chill. Repeat with the green beans, cooking for 2-3 minutes until bright green and slightly tender but still crisp. Keep the water simmering to cook the eggs.

3.        Cook the eggs – you can cook the eggs to your liking; at Local Ocean, we like them still slightly “jammy” in the center. Turn up the heat on the burner. Once the water is simmering vigorously, add the eggs and cook 4 minutes for a soft yolk, 6 for well-done. Remove from the water and add to the ice bath.

4.        Prepare your fillet – season vigorously with salt and pepper on all sides and leave out, covered, to bring to room temperature.

5.        Cook the tuna – you can grill or pan-sear. At the restaurant, we grill it.

o 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 1-2 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 softened butter as you are taking it off the grill.

o 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 softened butter as you are taking it off the grill.

o Temperature Instructions: At Local Ocean, 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.

6.        While the tuna is cooking, prepare the rest of your toppings – in a large bowl, dress salad greens with Dijon vinaigrette to your liking, and toss until evenly distributed. Cut the red potatoes into large pieces. Peel the eggs and cut in half, careful not to spill the yolks (you want those to spill onto the salad, not your cutting board!). Cut the lemon into wedges.

7.        Time to plate: When the tuna has finished cooking, let it rest on a cutting board for a few minutes. Slice it against the grain (widthwise) in 1⁄2 inch pieces. Plate by first dividing the salad greens evenly between portions, mounding the greens in the center of each plate. Arrange the remaining ingredients over the top and around the edge of the salad greens artfully. Drizzle with a little remaining dressing. Fan the tuna over the greens and serve with a lemon wedge. Enjoy!