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.
English (Canada) 
Français du Canada 
