Carpaccio Of Tuna With Nicoise Vinaigrette Recipes

TUNA CARPACCIO WITH ROASTED BABY BEETS AND CITRUS PRESSED OLIVE OIL

Steps:

• Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.
• Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.

NICOISE VINAIGRETTE

Steps:

• Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.

TUNA CARPACCIO WITH BASIL CREAM AND WHITE TRUFFLES

Steps:

• Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round "scallops" of tuna. Divide among 6 dinner plates and chill.
• Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor.
• When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves.
• Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna.

SALADE NICOISE WITH VINAIGRETTE DRESSING

Steps:

• Mix dressing together by mixing all ingredients in jar.
• Shake again, just before serving.
• Mix potatoes and mayonnaise to coat thoroughly.
• Toss tomatoes lightly in a small amount of vinaigrette.
• In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
• When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
• Place around the edge and bottom on the bowl, using all the leaves.
• Place tuna in the center of the bowl.
• Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
• Decorate with olives, onion slices, green pepper rounds, celery and eggs.
• Garnish with herbs and anchovies.
• Serve immediately with additional vinaigrette dressing.