Chef Martins Big Eye Tuna Nicoise Recipes

CARPACCIO OF TUNA WITH NICOISE VINAIGRETTE

Steps:

• In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the eggplant and cook until tender, about 2 minutes. Transfer to a bowl. Repeat the procedure with the zucchini, using an additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with the fennel, using another 2 teaspoons oil, and cooking for 2 minutes. Cool the vegetables completely. Add the tomatoes, olives, remaining 4 tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix well. Cover and refrigerate until ready to serve, up to 8 hours.
• For each serving, brush the inside of a large dinner plate with some of the oil. Place 1 tuna slice on the plate and cover with a large piece of strong plastic wrap. Using the flat side of a meat pounder, pound the tuna until it is so thin it covers the inside of the plate. Leaving the plastic wrap intact, refrigerate until ready to serve, up to 8 hours. When ready to serve, carefully peel off the plastic wrap. Brush the tuna with the remaining olive oil and sprinkle with the salt. Spoon the vinaigrette over the tuna, spreading it evenly over the surface. Serve immediately.

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.