- Yield: 4 servings
Tuna Carpaccio Niçoise
Recipe courtesy of Ian Fleischmann, Executive Clubhouse Chef, Ocean Reef Club (Key Largo, Fla.)
Ingredients
- tuna (sashimi-grade) - 1 block (approx. 12 ounces)
- salt - 1 tsp., for seasoning tuna
- olive oil - 1 Tbsp. for searing, plus extra for drizzle
- green beans (haricots verts) - 1/2 cup, trimmed
- heritage or regular eggs - 2 ea., hard-boiled and quartered
- Castelvetrano olives - 1/4 cup, pitted and halved
- fingerling potatoes - 4-5 ea., small, boiled and sliced
- cherry tomatoes - 1/4 cup, peeled and marinated (see marination recipe below)
- Beluga or other black caviar - 2 Tbsps.
- lemon - for zesting and juice for marination
- edible flowers - optional, for garnish
- Maldon salt or other flaky sea salt - for seasoning
- lemon-infused olive oil or regular olive oil - for drizzle
- Ingredients for Marinated Cherry Tomatoes:
- cherry tomatoes - 1/4 cup, peeled (submerge in boiling water for 10 seconds, then peel)
- olive oil - 1 tbsp.
- lemon juice - 1 tsp.
- salt - to taste
- pepper - to taste
Instructions
Procedure for the Tuna:
- Sear: Sprinkle the tuna block with salt. Heat 1 tbsp of olive oil in a skillet over medium high heat and sear the tuna block for 30 seconds to 1 minute on each side until a light crust forms, leaving the inside raw. This step enhances flavor with a subtle smokiness and provides a textural contrast with the red, raw center.
- Slice: Let the tuna cool slightly, then slice it into very thin sashimi-style pieces. Use a sharp knife and try to maintain a thin, even cut.
Procedure for the Carpaccio Layer:
- Arrange: On a flat surface, lay out a sheet of plastic wrap. Place the tuna slices on top, slightly overlapping them.
- Flatten: Cover with another sheet of plastic wrap. Use a flat-bottomed glass or small rolling pin to gently press the tuna into a thin, even layer. The plastic wrap and weight technique helps create a seamless carpaccio layer.
- Marbling Effect: This process causes the gray seared edges to form a marbled pattern against the red center, adding a refined and artistic presentation.
- Shape: Remove the top plastic wrap layer. Place an inverted plate on the tuna and cut around it with a knife to shape the tuna into a circle that matches the plate. 3. Blanch the Green Beans:
- Boil water and blanch the green beans for 2-3 minutes until tender-crisp. Immediately transfer to ice water to retain their bright color. Once cooled, cut into bite-sized pieces.
Procedure for the Potatoes:
- Boil fingerling potatoes in salted water until tender, about 10-12 minutes. Let them cool slightly, then slice into rounds.
Procedure for the Cherry Tomatoes:
- In a small bowl, combine peeled cherry tomatoes with 1 tbsp olive oil, 1 tsp lemon juice, salt, and pepper. Set aside to marinate while preparing other components.
To Assemble:
- Tuna Base: Place the tuna carpaccio circle on each plate.
- Add Toppings: Arrange quartered eggs, blanched green beans, halved olives, sliced potatoes, and marinated cherry tomatoes around and atop the tuna in an aesthetically pleasing pattern.
- Caviar: Spoon small portions of caviar over the eggs and scatter a few dollops around the plate for an indulgent touch.
- Zest and Oil: Zest a lemon over the plate for a burst of citrus aroma, then drizzle with lemon-infused olive oil or regular olive oil with a few drops of lemon juice.
- Season with Maldon Salt: Sprinkle a few Maldon salt flakes over the tuna for added texture and a finishing touch of flavor.
- Garnish with Flowers: If desired, place edible flowers around the plate for a final flourish.
