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Niçoise Salad with Chia, Citrus and Chilli Crusted Tuna

serves

6

people

Serves

prep-time

30

minutes

Preparation Time

50

minutes

Cooking Time

Ingredients
  • Vinaigrette
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) white wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp McCormick Adjustable Grinder Sea Salt
  • 1 tbsp Chia Seed with Citrus, Chilli and Garlic Blend (See Recipe)
  • Tuna
  • 1 rectangular piece (180g) sashimi-grade tuna
  • 1/2 tsp McCormick Adjustable Grinder Sea Salt
  • 1/4 tsp McCormick Adjustable Grinder Black Peppercorns
  • 4 tsp Chia Seed with Citrus, Chilli and Garlic Blend (See Recipe)
  • 2 tbsp (40ml) vegetable oil
  • Salad
  • 6 each baby yellow, red and purple new potatoes
  • 250 g fresh green beans trimmed
  • 1 tbsp (20ml) white wine vinegar
  • 6 large eggs
  • 1/2 cup assorted teardrop tomatoes, halved
  • 1/2 cup thinly sliced baby cucumbers
  • 1/4 cup pitted niçoise olives, halved
  • Chia Seed with Citrus, Chilli and Garlic Blend, for garnish (See Recipe)
Directions
  1. For the Vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover. Refrigerate until ready to use.
  2. For the Tuna, season tuna with sea salt and pepper. Coat with Chia Blend, pressing firmly so mixture adheres to the tuna. Heat oil in large frypan on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.
  3. For the Salad, cook potatoes in large saucepan of simmering salted water to cover 15 to 20 minutes or until fork tender. Drain and rinse with cold water. Let drain. Meanwhile, cook green beans in large saucepan of simmering salted water to cover 3 to 5 minutes or until tender-crisp. Drain and rinse with cold water. Drain well. Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add 1/4 cup of the Vinaigrette; toss to coat. Season with sea salt to taste. Set aside.
  4. For the Poached Eggs, fill large deep saucepan with 5cm (2 inches) water. Add 1 tbsp (20ml) vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
  5. To serve, slice tuna into thin slices. Divide potato mixture, tomatoes, cucumbers and olives among 6 plates. Top each with tuna slices and a poached egg. Drizzle remaining Vinaigrette over tuna slices. Sprinkle egg with additional Chia Blend.
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