Wild Tahitian Albacore Nicoise Salad
“Our niçoise salad’s ingredients are a twist on a traditional niçoise salad, with seared Fijian albacore, quail eggs and marinated white anchovies,” says Executive Chef Damon Gordon, from LA’s Water Grill.
- 4 x 6 oz. Albacore “logs”
- 8 oz cooked flageolet beans
- ½ each lolla rossa lettuce (cleaned and washed)
- ½ each red romaine lettuce (cleaned and washed)
- 2 oz mustard vinaigrette
- 8 oz cooked haricot vert (green beans)
- 8 each quail eggs
- 8 each marinated white anchovies
- 2 each roasted plum tomatoes (cut in quarters)
- 4 oz halved niçoise olives
- 4 oz finely sliced fingerling cooked fingerling potatoes
- 8 oz flageolet beans
- 2 oz finely diced and peeled carrot
- 1 oz finely diced white onion
- 1 oz finely diced celery
- 2 each clove garlic
- sprig thyme
- 1 each bay leaf
- 1 oz. finely diced shallots
- ½ oz. dijon mustard
- 3 oz. red wine vinegar
- 8 oz. olive oil
Place the beans in a large pan and then cover with water. Bring to the boil and then add the vegetables and 1 tsp of salt. Reduce heat and cook over a medium heat for 40–45 minutes or until beans are tender. Once cooked remove from heat and strain out the liquid and then place on a flat tray and cool until needed.
Cut 2 fresh roma tomatoes in half and season with olive oil, salt, pepper, and thyme.
Cook on a tray at 300 degrees for 45 minutes to an hour until the tomatoes are very tender. Remove and cool when ready.
Remove the tops from the haricot vert. Cut in half on the bias and blanch in heavily salted water for 2 minutes. Remove and shock in an ice bath for 2 minutes and then remove from the water and pat dry.
Place the mustard and vinegar in a bowl and gradually whisk in the oil until lightly emulsified. Fold in the chopped shallots and season.
Season the albacore with salt and then sear in a hot pan for six seconds on each side remove and set aside. In a bowl mix the beans, haricot vert, potatoes, olives, and the roasted tomatoes.
Dress with half of the dressing and season with salt and pepper. Divide evenly between four plates. Mix the cleaned lettuces with salt and a quarter of the remaining dressing and place in the center of the plate. Slice each piece of albacore into six and place along the top of the lettuces. Spoon over remaining dressing between the albacore and serve.
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