Thon Grillé, Garniture Niçoise* Recipe
grilled tuna, haricots verts, tomato, potato, anchovy, olive and caper, quail egg, sherry vinaigrette
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Ingredients
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Main Ingredients
For the Sherry Vinaigrette
Method
Preparation
Prepare the Potatoes
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, let cool, then slice into rounds.
Cook the Haricots Verts
In a pot of boiling salted water, blanch the haricots verts for 3-4 minutes until bright green and tender-crisp. Drain and cool in ice water.
Make the Sherry Vinaigrette
In a bowl, whisk together sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
Grilling the Tuna
Assembly
Plate the Dish
On a serving plate, arrange the grilled tuna, sliced potatoes, haricots verts, cherry tomatoes, anchovies, olives, and capers. Halve the quail eggs and place on top. Drizzle with sherry vinaigrette.
