Chef Martins Big Eye Tuna Nicoise Recipes

TUNA NICOISE

Steps:

• Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
• Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
• As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
• When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.

GRILLED TUNA NICOISE

Steps:

• Vinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste.
• Salad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad.

CHEF MARTINS' BIG EYE TUNA NICOISE

Steps:

• 1. Simmer the Potatoes in water until just tender but, not falling apart. Rinse in cold water and chill. After they are cold quarter them. 2. Place the Eggs in a pot of cold water and cover. Heat the pan. As soon as it boils, turn off the heat and keep the cover on for 10-12 minutes. Then place in cold water for 10 minutes. When cool peel them and place in the refrigerator until, fully chilled. Cut into quarters before placing on top of Salade. 3. Steam the Haricot Verts over a pot of boiling water until just barley done . Rinse and chill. 4. Mix the Sesame Seeds with Fresh Cracked Pepper and spread out on a work surface or plate. 4. Cut the Tuna loin into square logs (1 for each Salade and about 1.5 inches thick) and coat with Olive Oil. 5. Roll the Tuna logs in the Sesame/Pepper mix, making sure they are completely covered. 6. Coat a heavy bottom sauté pan with olive oil. When hot, sear the Tuna on each side (30 seconds per side, depending on the heat of the pan. (Note: edges should be crisp but the entire center should be rare. If you want the fish well done, you should pick a different fish). When the Tuna is seared, place on a plate to rest. After it cools, carefully slice, so that the Tuna can be "fanned out" on top of the Salade 7. Break the Red Head, Boston Lettuce into small pieces and toss in a large bowl with the capers. Reserve 4 tbl of the Vinaigrette and drizzle the remainder of the Vinaigrette on top of the lettuce. 8. In a separate bowl, place the Potatoes, Beans, Shallots, Olives and Tomatoes. Toss gently with 4 tbl of the vinaigrette. Arrange on the Lettuce. 9. Lastly arrange on top of the Salad, the Eggs and Tuna. Place the Anchovies on the side. Garnish with Chives and serve.