Seared Albacore Nicoise

We love finding recipe inspiration right from the source – our fishing families! This is a beloved and hearty salad from our albacore tuna fishers Pilar, Bruce and Rex Martinelli, who devour this recipe on a regular basis, and hope you enjoy it too!

Ingredients

• 1 1/2 lbs Skipper Otto Albacore tuna (still slightly frozen)
• 3 Tbsp grapeseed oil (or sub any high-heat cooking oil)
• 1 1/2 tsp herbs de Provence
• 1 tso dried oregano
• sea salt & freshly ground pepper
• 1 lbs green beans / haricots verts
• 1 1/2 Tbsp extra virgin olive oil
• 1 small lemon (zest and juice of full lemon)
• 2 Tbsp chopped dill
• 1 1/2 cups or 1 (14 oz can) cooked cannellini beans (rinsed and drained)
• 1/2 cup shaved parmesan cheese
• 1 lb boiled or steamed new potatoes
• 1 lb tomatoes (cut into wedges)
• 3 hard-boiled eggs (peeled and quartered)
• 1/2 cup pitted olives (coarsely chopped) – or substitute 2 Tbsp capers-drained
• 1/2 cup chopped flat-leaf parsley

Vinaigrette

• 1 Tbsp Dijon mustard
• 1 tsp honey
• 2 Tbsp minced shallot
• 1 sprig fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 Tbsp white wine (or substitute sherry vinegar)
• 1/2 cup extra virgin olive oil

Directions

1. Dab the tuna loin dry, rub with a thin coat of the oil (about 1Tbsp) and sprinkle with herbs de Provence, oregano, and liberally with sea salt and pepper. Allow to sit for 20 to 30 mins in the fridge.
2. For the vinaigrette, whisk together everything but the olive oil. Whisk in the olive oil. Can be made up to three days in advance.
3. Bring a pot of water to a boil and prepare an ice bath. Blanch the beans/haricots verts for 1-4 mins (depending on the size) in the boiling water, until vibrant green. Remove from the pot and immediately dunk in an ice bath, then drain. In a mixing bowl, whisk together the olive oil, lemon zest and juice, and the dill; season with salt and pepper. Add the haricots verts, cannellini beans, and Parmesan and toss to coat. Set aside in the fridge until ready to use.
4. Cook eggs and potatoes separately. Cut the potatoes into halves or quarters, depending on the size.
5. Heat the remaining 2 Tbsp of grapeseed oil in a large skillet. Once hot, add the seasoned tuna loin and cook for 1-2 mins per side for rare. Remove and slice the loin thinly.

Plating:

Assemble each ingredient separately on a large family style platter. Drizzle the potatoes, tomatoes and fish with the vinaigrette and garnish with chopped parsley and olives or capers (optional). Serve with a wedge of crusty garlic bread.

Servings: 4 people

Recipe shared with us by our friends and tuna fishers: Pilar, Bruce and Rex Martinelli – see more of there recipes here!