I am very happy to announce my sister’s wedding date is only one month away! With the big event only a couple of weeks away, I have to step up my game and go on a diet! That means bringing back the salads. Yes, it may now officially be fall everywhere else in the world but it’s still 89 degrees here in Los Angeles, so that gives me even more of an excuse to break out the greens. Wanting to try something new, I decided to make my very first tuna Nicoise salad. This particular salad never caught my eye with the olives, egg, and tomatoes, but with a little update, it quickly became my favorite. Seared ahi tuna Nicoise salad for weeks to come!
**Helpful tips and common mistakes
Tuna Nicoise salads are traditionally very lightly seasoned with a simple vinaigrette. This doesn’t mean that it can’t be flavorful as well!
Marinate the ahi tuna in herbs and lemon, orange and lime zest to give it a nice citrus flavor. This marinade is similar to one that we used to use at the restaurant I worked at but instead of sous vide the tuna the next day, I decided to sear it.
When searing the tuna, make sure your pan is hot and when I mean hot, I mean HOT! You want to create a nice crust on the outside but still keep a pink interior. The tuna shouldn’t be completely raw but still be pink inside; think of it as preparing a medium-rare steak.
Fingerling potatoes, kalamata olives, heirloom cherry tomatoes, green beans, and a soft boiled egg are tossed with greens and the white wine vinaigrette to create a beautifully balanced salad. If you want to make it extra special, swap out the egg for a quail egg! Easy on the waist and oh so tasty, what more can you ask for?
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.