How to Make French Ahi Tuna Nicoise Salad

As the world turns its eye to Paris for the French Open, Tennischannel.com and Tennis.com partnered with Sinclair stations to get us in the mood for Roland Garros. Both sites will showcase a French food recipe from eight of the top French restaurants from around the country.

Played on a clay court, Roland Garros is widely considered to be one of the most physically demanding tournaments of the majors. All that tennis would make us hungry! So, WOAI station brought in Chef Jason Dady to make us a French staple, the nicoise salad. Follow along, and make your very own. Bon Appetit!

Ahi Tuna Nicoise Salad

Makes 4 Salads

INGREDIENTS:

Ahi Tuna

4 ea 6 oz Ahi Tuna Steaks, cut 1.5 inch thick

2 oz Olive Oil

TT Kosher Salt and Fresh Cracked Black Pepper

Salad

4 oz Haricot Vert, blanched

2 ea Avocado

4 ea Soft Boiled Egg

4 ea Radish, sliced

4 ea Heirloom Tomato sliced

1 ea English Cucumber, diced

2 ea Butterleaf Heads

2 oz Red Wine Vinegar

4 oz Olive Oil

1 tbsp Mixed Herbs

1 tbsp Dijon Mustard

INSTRUCTIONS:

Ahi Tuna

Heat heavy bottom sauté pan over medium heat. Once pan is hot, season the tuna with salt and pepper. Add oil and sear the tuna for 45 seconds on each side. Remove from pan and allow to rest at room temperature.

Salad

Place all in blender and mix thoroughly. Reserve for service.

To plate

Place butterleaf in large serving bowl. Place all ingredients around the salad in their own area, keeping separate. Place sliced tuna on top of salad and drizzle vinaigrette over the salad. Serve immediately.

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