Tuna & Broccolini Niçoise

Servings

2 Salads

Prep Time

1 hour

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Ingredients

1 bunch Broccolini
2 ct. Large Eggs, soft boiled, halved
1-3 oz. Albacore Tuna loin, seared
6 ct. Cherry Tomatoes, halved
1 c. Cucumber, cut on bias
½ c. Yukon Gold Potato, ½ inch diced
2 ct. Asparagus, steamed and cut
¼ c. Red Beets
¼ c. Green Olives
6 Tbsp. Olive Oil
1 Tbsp. Sherry Vinegar
1 tsp. Honey

Recipe Preparation

Vegetables

Place the broccolini in large bowl and toss in 2 Tbsp. of olive oil. Salt and pepper to taste. Repeat with the potato.
Place on a sheet pan and roast in a preheated oven at 350°F for 10-15 minutes until slightly charred on the edges.

Vinaigrette

Finely chop green olives and red beets.
Mix with remaining olive oil and sherry vinegar and honey. Salt and pepper to taste.

Plating Instructions

Create a base on the plate with the roasted broccolini.
Slice the albacore tuna into 1 cm. slices and place alongside the broccolini.
Garnish with tomatoes, cucumber, eggs, potato and asparagus.
Spoon vinaigrette over the salad and pieces of tuna.
Finish with salt and pepper over the salad.

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