Seared Tuna Meyer lemon Butter Salad Nicoise

Seared Tuna Meyer lemon Butter Salad Nigoise

1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tbsp Akaka Falls Farm Meyer lemon butter
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black peppe
1/2 cup extra-vi oil

-pound small red new potatoes, scrubbed and halved
8 large eggs
1/2-pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2
Romain lettuce 1

‘To make the vinaigrette: combine all ingredients and emulsify.
Cook the potatoes, beans and eggs. Rinse briefly under cold water, Peel the shells off the eggs and cut them in 1/2 lengthwise.
Sear the tuna slices for approx. 1 min total time.
To assemble, combine potato, green beans, tomato, chives and romaine lettuce, drizzle with some vinaigrette. Plate in a middle of a plate try to keep each ingredient separate so it keeps it’s integrity.
‘Top with the anchovies filet and capers.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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