Tuna Nicoise Recipe

Preparation Steps

1. 1

   Prepare the Eggplant Potato Puree

   Peel and chop the eggplant and potatoes into small cubes. Boil the potatoes in salted water until tender, about 15 minutes. In a separate pan, sauté the eggplant in olive oil until soft. Combine the eggplant and potatoes in a blender and puree until smooth. Adjust seasoning with salt and pepper.

2. 2

   Pickle the Maitake Mushrooms

   In a small saucepan, heat white wine vinegar with a pinch of salt and pepper. Add the maitake mushrooms and let them simmer for 5 minutes. Remove from heat and let cool in the pickling liquid.

3. 3

   Cure the Egg Yolks

   In a small bowl, mix salt with sugar in equal parts. Coat the egg yolks in this mixture and let sit in the refrigerator for 3-4 days to cure.

4. 4

   Prepare the Red Onion Relish

   Finely chop the red onion and mix with a pinch of salt and pepper. Let it sit for 10 minutes to soften.

5. 5

   Sear the Ahi Tuna

   Press the panko bread crumbs onto both sides of the ahi tuna fillets. Heat olive oil in a skillet over medium-high heat. Sear the tuna for about 1-2 minutes on each side for medium-rare, then remove from heat.

6. 6

   Prepare the Green Beans

   Blanch green beans in boiling water for 3-4 minutes until bright green and tender. Drain and cool in ice water.

7. 7

   Make the Caper Raisin Emulsion

   In a bowl, combine capers, raisins, and a drizzle of olive oil. Blend until slightly chunky but combined.

8. 8

   Assemble the Plate

   On a plate, spread the eggplant potato puree, top with the seared ahi tuna, garnish with pickled maitake mushrooms, cured egg yolk, red onion relish, green beans, and drizzle with the caper raisin emulsion.