| 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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