| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour04 | 1 | servings | ||
INGREDIENTS
| Salt | ||
| 6 | oz | Bliss potatoes |
| 6 | oz | Haricots verts |
| 2 | oz | Ahi sushi-grade tuna; (2 to 4) |
| Cracked black pepper | ||
| 8 | tb | Capers |
| 6 | tb | Black olives |
| 8 | tb | Lemon oil |
| 4 | tb | Chopped dill |
INSTRUCTIONS
Take sauce pot with water and 3 ounces of salt and bring to a boil. Add bliss potatoes and cook about 25 to 30 minutes until tender. Once tender, take out and shock in an ice bath. Using the boiling water from the potatoes, add haricots verts and cook about 2-3 minutes. Repeat same step as bliss potatoes. Shock in an ice bath. Next, take tuna and season with salt, pepper, and grill rare to medium rare, cooking both sides. Take mixing bowl and add capers, black olives, bliss potatoes, and haricots verts. Drizzle with lemon oil and mix. To serve, add dill to nicoise. Place on large salad plate with Ahi on top. Yield: 2 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9287 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
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