Herb-Infused Tuna Niçoise on Salt Block

"1 (10 to 12-inch) square salt block, at least 1 ½ inches thick 1 large shallot, finely chopped ¼ cup red wine vinegar 2 teaspoons Dijon mustard large garlic clove, minced ½ teaspoon anchovy paste ¾ cup extra-virgin olive oil, divided 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh tarragon leaves 1 teaspoon dried lavender 1 teaspoon coarsely ground black pepper, divided 2 (6-ounce) tuna steaks, about 1½ inches thick 4 red-skin or golden potatoes, thinly sliced 8 ounces haricot vert green beans or other young tender green beans, stems trimmed 1 head Boston lettuce, broken into leaves ¼ cup drained bottled capers ½ pint grape tomatoes, quartered lengthwise 3 hard-cooked eggs, peeled and quartered ½/ cup Niçoise or other oil-cured black olives 8 fresh basil leaves, cut into fine strips"

CellarDog47

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6/1/2024

date

servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Elevate your tuna Niçoise with a unique cooking method on a salt block, infusing the dish with flavorful herbs and a hint of lavender.

ingredients

1 (10 to 12-inch) square salt block, at least 1 ½ inches thick
1 large shallot, finely chopped
¼ cup red wine vinegar
2 teaspoons Dijon mustard
1 large garlic clove, minced
½ teaspoon anchovy paste
½ cup extra-virgin olive oil, divided
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh tarragon leaves
1 teaspoon dried lavender

½ teaspoon coarsely ground black pepper, divided
2 (6-ounce) tuna steaks, about 1½ inches thick
4 red-skin or golden potatoes, thinly sliced
8 ounces haricot vert green beans or other young tender green beans, stems trimmed
1 head Boston lettuce, broken into leaves
¼ cup drained bottled capers
½ pint grape tomatoes, quartered lengthwise
3 hard-cooked eggs, peeled and quartered
½ cup Niçoise or other oil-cured black olives
8 fresh basil leaves, cut into fine strips

steps

1.
Mix shallot, vinegar, mustard, garlic, anchovy paste, ½ cup olive oil, thyme, tarragon, lavender, and ¼ teaspoon black pepper in a bowl.
2.
Marinate tuna in half of the mixture for 1 hour. Brush salt block with oil and heat on grill.
3.
Sear tuna on all sides for 2-3 minutes each. Remove and let rest.
4.
Toss potatoes in remaining marinade and grill until tender. Grill green beans until slightly charred.
5.
Arrange lettuce on the salt block and top with potatoes, green beans, capers, tomatoes, eggs, and olives.
6.
Slice tuna and place on top. Garnish with basil, sprinkle with black pepper, and serve.

herb-infused tuna-niçoise salt-block grilled lavender

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Comments

Name: Herb-Infused Tuna Niçoise on Salt Block
Yield: 2
Ingredients: 1 (10 to 12-inch) square salt block, at least 1 ½ inches thick; 1 large shallot, finely chopped; ¼ cup red wine vinegar; 2 teaspoons Dijon mustard; 1 large garlic clove, minced; ½ teaspoon anchovy paste; ½ cup extra-virgin olive oil, divided; 1 teaspoon fresh thyme leaves; 1 teaspoon chopped fresh tarragon leaves; 1 teaspoon dried lavender; ½ teaspoon coarsely ground black pepper, divided; 2 (6-ounce) tuna steaks, about 1½ inches thick; 4 red-skin or golden potatoes, thinly sliced; 8 ounces haricot vert green beans or other young tender green beans, stems trimmed; 1 head Boston lettuce, broken into leaves; ¼ cup drained bottled capers; ½ pint grape tomatoes, quartered lengthwise; 3 hard-cooked eggs, peeled and quartered; ½ cup Niçoise or other oil-cured black olives; 8 fresh basil leaves, cut into fine strips

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