Thomas Connell's Tuna Nicoise Tartare
Try This Light and Appetizing Salad
A perfect and classic french salad gets a modern update. If you're feeling adventuresome give it a try for dinner tonight.
Season tuna with salt and pepper and sear both sides quickly on high heat in a sauté pan.
Remove from the pan and refrigerate to chill then dice in medium size cubes.
Combine tuna, egg, anchovies, chives, olive oil and lemon zest then season with salt and pepper.
Combine potatoes, olives, chives and oil and place one tablespoon on the base of the plate.
Place 3.5 ounces of the tuna mixture on each plate.
Combine the ingredients for the dressing and freeze it on a kitchen aide mixer with liquid nitrogen or place it in a shallow tray and place in the freezer for 4 hours then chop it like an icy to top the tuna.
Serve the dish with a tablespoon of the iced dressing over the tuna, 4 leaves of the lettuce and some curled French beans on top.