Here I decided to make a version of a classic salad. Nicoise Salad generally consisting of tuna on a bed of assorted veggies and finished with anchovies.
When serving guests I enjoy keeping them guessing and surprising them. Who wants to be bored to tears by the same old crap. So, there are many components I wanted to keep in my version, just present them a bit differently.
- Remove the fish 40 minutes prior to cooking from fridge. Allow to come to room temp.
- Remove as much moisture from the fish as possible, by blotting with paper towels.
- Heavy bottom pan or cast iron over high heat.
- Good quality blended oil raises the smoking point and withstands high heat.
- Season at the last moment before cooking.
- Do not overcook. 1 minute per side max.
- If slicing, you need a really sharp knife, or it will crumble on you.
- Did not want to use tomato but wanted something acidic to pair with the tuna. A blend of sriracha & sweet Thai chili sauce did the trick.
- Pickled in sugar, water, vinegar and spices.
- Serving it softly scrambled gives the dish a silky smooth creamy texture.
Black Olive Puree
- My favorite part. A mixture of high-quality olive oil, Italian black olives, minced garlic, anchovie fillets and brown sugar blended together. Adds a ton of flavor.
- The actual "salad" portion of course. Love the combo of arugula and mint.
That's it for now...till we exchange a few words again...Peace!