Harissa Roasted Tuna With Niçoise Accompaniments And Sweet Corn
3
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From madelinepicnicco
Choose bigeye tuna to ensure its a sustainable species.
Summer
Summer
RECIPE:
Harissa Roasted Tuna Niçoise
Recipe by Madeline Picnic Co.
Serves 4
Ingredients
2 tuna steaks, each weighing about 3⁄4 lb.
1⁄4 C. Extra virgin olive oil
1 T. cider vinegar
Juice of 1 lemon
2 tsp. grainy mustard
Garlic, 1 large pod
3⁄4 lb red Yukon potatoes, or fingerling potatoes
1 lb cherry tomatoes
3⁄4 lb green beans or yellow wax beans (or mix the two), trimmed (remove the stem)
3 ears of sweet corn
5 eggs
1 lb arugula, or 2 heads lettuce
2.5 oz fresh micro greens, (I like to use Good Water Farms’ opal and Thai basils)
Harissa paste (I use cHarissa brand)
Salt & pepper on hand
Neutral high-heat oil on hand
Heat the oven to 375oF.
Mise en Place
To make the salad dressing, microplane the pod of garlic in a small bowl and gently whisk in the mustard and olive oil, then add the lemon juice and cider vinegar. Salt and pepper to taste.
Fill a large pot of water half way and put on high heat to boil. Place the potatoes in the water before it gets hot and bring to a boil. Boil potatoes until tender, about 10-15 minutes. With tongs, pull out the potatoes, keeping the hot water at a near boil. Prepare an ice bath for your green beans by placing a large hand-full of ice cubes and cold water in a medium sized bowl. Put the green beans in the boiling water for about 3 minutes, only just so they turn bright green. Sieve out the green beans and place in the ice bath to stop the cooking, but keep the hot water in the pot still. Boil the corn next, about 4 minutes, remove with tongs and set aside.
Place the eggs in the hot water gently with a large spoon or ladle. Bring the water to a boil for about 2 minutes and then turn the burner off. Let the eggs cook in the water for a remaining 7 minutes. Take the eggs out, peel under cold running water and cut into quarters, set aside. Remove beans from the ice bath, dry and cut in halves on a diagonal, set aside. Cut cherry tomatoes in halves, set aside. Cut the kernels off the corncobs, set aside. Cut the potatoes in quarters or eighths, depending on the size of the potatoes.
Tuna Rinse the tuna steaks under cold water, pat dry with paper towels and salt both sides. Bring a non-stick frying pan or cast-iron skillet to high heat, adding a drizzle of neutral high-heat oil to the pan when hot. Add the tuna (either together if your pan is large enough, or separately setting the finished steak aside on a plate while you finish the other). Brown each side, cooking for about 2-3 minutes each side. Note: if you prefer a rare/medium-rare tuna steak, brown in the pan and do not roast in the over after. Coating every surface, add the Harissa paste to each side of the tuna steaks in the pan before placing in the oven to roast. Place in oven for approx. 5 minutes. When finished cooking, cut each steak in half.
Plating
Toss the salad greens with half of the salad dressing. Place greens on each plate in a mound. Place the potatoes in one heap, then the green beans, then the tomatoes and eggs around the plate. Sprinkle the corn as desired. Place each half of the tuna steaks on the top and finish by drizzling the remainder of the salad dressing on the veggies and topping each dish with the micro greens.
Harissa Roasted Tuna Niçoise
Recipe by Madeline Picnic Co.
Serves 4
Ingredients
2 tuna steaks, each weighing about 3⁄4 lb.
1⁄4 C. Extra virgin olive oil
1 T. cider vinegar
Juice of 1 lemon
2 tsp. grainy mustard
Garlic, 1 large pod
3⁄4 lb red Yukon potatoes, or fingerling potatoes
1 lb cherry tomatoes
3⁄4 lb green beans or yellow wax beans (or mix the two), trimmed (remove the stem)
3 ears of sweet corn
5 eggs
1 lb arugula, or 2 heads lettuce
2.5 oz fresh micro greens, (I like to use Good Water Farms’ opal and Thai basils)
Harissa paste (I use cHarissa brand)
Salt & pepper on hand
Neutral high-heat oil on hand
Heat the oven to 375oF.
Mise en Place
To make the salad dressing, microplane the pod of garlic in a small bowl and gently whisk in the mustard and olive oil, then add the lemon juice and cider vinegar. Salt and pepper to taste.
Fill a large pot of water half way and put on high heat to boil. Place the potatoes in the water before it gets hot and bring to a boil. Boil potatoes until tender, about 10-15 minutes. With tongs, pull out the potatoes, keeping the hot water at a near boil. Prepare an ice bath for your green beans by placing a large hand-full of ice cubes and cold water in a medium sized bowl. Put the green beans in the boiling water for about 3 minutes, only just so they turn bright green. Sieve out the green beans and place in the ice bath to stop the cooking, but keep the hot water in the pot still. Boil the corn next, about 4 minutes, remove with tongs and set aside.
Place the eggs in the hot water gently with a large spoon or ladle. Bring the water to a boil for about 2 minutes and then turn the burner off. Let the eggs cook in the water for a remaining 7 minutes. Take the eggs out, peel under cold running water and cut into quarters, set aside. Remove beans from the ice bath, dry and cut in halves on a diagonal, set aside. Cut cherry tomatoes in halves, set aside. Cut the kernels off the corncobs, set aside. Cut the potatoes in quarters or eighths, depending on the size of the potatoes.
Tuna Rinse the tuna steaks under cold water, pat dry with paper towels and salt both sides. Bring a non-stick frying pan or cast-iron skillet to high heat, adding a drizzle of neutral high-heat oil to the pan when hot. Add the tuna (either together if your pan is large enough, or separately setting the finished steak aside on a plate while you finish the other). Brown each side, cooking for about 2-3 minutes each side. Note: if you prefer a rare/medium-rare tuna steak, brown in the pan and do not roast in the over after. Coating every surface, add the Harissa paste to each side of the tuna steaks in the pan before placing in the oven to roast. Place in oven for approx. 5 minutes. When finished cooking, cut each steak in half.
Plating
Toss the salad greens with half of the salad dressing. Place greens on each plate in a mound. Place the potatoes in one heap, then the green beans, then the tomatoes and eggs around the plate. Sprinkle the corn as desired. Place each half of the tuna steaks on the top and finish by drizzling the remainder of the salad dressing on the veggies and topping each dish with the micro greens.