Grilled Ahi Tuna Nicoise Salad - haricots verts

Method

• Trim the haricots verts, then blanch in boiling water and refresh in cold water.
• Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste.
• Reserve in a bowl.
• Cut the onion into 1/4-inch round slices.
• In a small saute pan, heat 2 tablespoons olive oil.
• Saute the onions until caramelized, about 10 minutes, stirring constantly.
• Season with salt and pepper, to taste.
• Reserve in a bowl.
• In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing.
• Reserve.
• Cut the potatoes into 1/4-inch round slices.
• Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended.
• Reserve.
• In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing.
• Reserve.
• To make crostini: Arrange the bread slices in a baking tray.
• Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes.
• Allow to cool, then rub with garlic clove.
• For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare.
• Remove from heat and slice each tuna fillet into 5 round slices.
• In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
• To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions.
• For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate.
• Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts.
• Place quail egg halves over the peppers and an anchovy over the potatoes.
• Mound half of the lettuce in the center of each plate.
• Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
• In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots.
• Slowly whisk in the olive oil to emulsify.
• Season to taste with salt, pepper, and sugar.
• Refrigerate in a covered container.
• When ready to use, whisk again.
• Yield: 2 1/2 cups
• In a food processor, combine all the ingredients, except the olive oil and crostini.
• Using the pulse button, process until coarsely chopped and well blended.
• Continue to process, slowly adding the olive oil.
• Refrigerate in a covered container.
• Spread on homemade crostini, recipe follows.
• Yield: 1 heaping cup
• Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
• Combine the parsley, chives, thyme, and pepper and place on a flat surface.
• Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log.
• Wrap in plastic wrap and refrigerate until needed.
• Yield: 1 log
• Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes.
• Drain and refresh in ice water.
• Drain.
• Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down.
• Drizzle generously with olive oil.
• Sprinkle with thyme and garlic.
• In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour.
• When the tomatoes are cool enough to handle, transfer to a container.
• Pour olive oil over and cover the container.
• Refrigerate and use as needed.
• Yield: 1 1/4 cups