Good Morning America Recipes

Thomas Connell's Tuna Nicoise Tartare

Try This Light and Appetizing Salad

GMA Recipes Dinner
Difficulty: Difficult
Cook Time: min

A perfect and classic french salad gets a modern update. If you're feeling adventuresome give it a try for dinner tonight.


  • For tuna:
  • 12 oz center cut tuna loin
  • 1 hard cooked egg / chopped
  • 2 white anchovies / chopped
  • 1 tablespoon fine chopped chives
  • 1.5 oz virgin olive oil
  • fine chopped zest of ½ lemon
  • salt and pepper
  • For the garnish:
  • 1ea medium Peruvian purple potato / boiled 15 minutes, cooled, peeled, chopped fine.
  • ¼ cup Nicoise black olives / sliced thin
  • 1 tablespoons fine chopped chives
  • 2 tablespoons virgin olive oil
  • 1 bunch baby gem lettuce / cleaned and separated leaves.
  • 8 raw French beans / cut in fine strips and soaked in ice water.
  • For the sorbet dressing:
  • 1 whole ripe tomato / peeled and blended
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ tsp dry oregano
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: tuna, nicoise olives, egg, red wine vinegar

    Course: Salad, Dinner

    More Info: Low Saturated Fat, Low Carb

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