Chef Martins Big Eye Tuna Nicoise Recipes

BIBLOS GRILLED TUNA NICOISE

Steps:

• Cut a pocket into the side of the tuna steaks; set aside.
• In a bowl, combine olive tapenade, garlic, and capers. Stuff tuna steaks with olive mixture and secure opening with toothpicks. Place stuffed tuna steaks in a large resealable plastic bag with the salad dressing. Squeeze out air and seal bag. Place in second bag to prevent any leaking. Marinate in refrigerator 1 to 3 hours.
• Remove tuna from marinade and let come to room temperature, about 20 minutes. Discard marinade.
• Heat an oiled grill pan over medium-high heat. Place tuna in grill pan and cook 3 to 4 minutes per side or until done. Be careful not to cook past medium or tuna will dry out quickly. Remove from grill pan and set aside.
• Place salad mix onto a large serving platter. Garnish with slices of boiled egg, green beans, tomato wedges, and sliced potatoes. Remove toothpicks from tuna and place on top of greens.

TUNA NIçOISE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
• Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
• In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

TUNA NICOISE

Steps:

• Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
• Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
• As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
• When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.

CHEF MARTINS' BIG EYE TUNA NICOISE

Steps:

• 1. Simmer the Potatoes in water until just tender but, not falling apart. Rinse in cold water and chill. After they are cold quarter them. 2. Place the Eggs in a pot of cold water and cover. Heat the pan. As soon as it boils, turn off the heat and keep the cover on for 10-12 minutes. Then place in cold water for 10 minutes. When cool peel them and place in the refrigerator until, fully chilled. Cut into quarters before placing on top of Salade. 3. Steam the Haricot Verts over a pot of boiling water until just barley done . Rinse and chill. 4. Mix the Sesame Seeds with Fresh Cracked Pepper and spread out on a work surface or plate. 4. Cut the Tuna loin into square logs (1 for each Salade and about 1.5 inches thick) and coat with Olive Oil. 5. Roll the Tuna logs in the Sesame/Pepper mix, making sure they are completely covered. 6. Coat a heavy bottom sauté pan with olive oil. When hot, sear the Tuna on each side (30 seconds per side, depending on the heat of the pan. (Note: edges should be crisp but the entire center should be rare. If you want the fish well done, you should pick a different fish). When the Tuna is seared, place on a plate to rest. After it cools, carefully slice, so that the Tuna can be "fanned out" on top of the Salade 7. Break the Red Head, Boston Lettuce into small pieces and toss in a large bowl with the capers. Reserve 4 tbl of the Vinaigrette and drizzle the remainder of the Vinaigrette on top of the lettuce. 8. In a separate bowl, place the Potatoes, Beans, Shallots, Olives and Tomatoes. Toss gently with 4 tbl of the vinaigrette. Arrange on the Lettuce. 9. Lastly arrange on top of the Salad, the Eggs and Tuna. Place the Anchovies on the side. Garnish with Chives and serve.

GRILLED TUNA NICOISE

Steps:

• For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
• For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
• For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.
• To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.

ALICE WATERS'S TUNA NICOISE

Steps:

• Combine the vinegar, chervil, arugula, garlic, onion and olive oil. Season with pepper.
• Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked egg