Carpaccio Of Tuna With Nicoise Vinaigrette Recipes

TUNA CARPACCIO WITH BASIL CREAM AND WHITE TRUFFLES

Tuna Carpaccio with Basil Cream and White Truffles image

Provided by Food Network

Number Of Ingredients 7

Ingredients

8 ounces fresh tuna
2 egg yolks
1/2 teaspoon lemon juice
6 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil leaves
3 tablespoons heavy cream
1/2 ounce fresh white truffle

Steps:

Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round "scallops" of tuna. Divide among 6 dinner plates and chill.
Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor.
When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves.
Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna.

TUNA SALAD NICOISE

Tuna Salad Nicoise image

This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 40m

Number Of Ingredients 8

Ingredients

1 1/2 pounds small red new potatoes, quartered
2 tablespoons olive oil
coarse salt and ground pepper
2 pints grape tomatoes
2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
1/4 cup Lemon Vinaigrette
2 cans (6 ounces each) tuna in olive oil, drained
1/2 cup pitted Kalamata olives

Steps:

Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

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