Nicoise Salad
By Recipe courtesy of Anova
Images
Ingredients
- 2 (8-ounce) ahi tuna steaks
- Kosher salt and freshly ground black pepper
- ¾ cup plus 3 tablespoons extra virgin olive oil, divided
- 1 thinly sliced Meyer lemon
- Zest of one Meyer lemon
- 2 sprigs fresh tarragon, plus 2 sprigs tarragon leaves, minced
- ¼ cup white wine vinegar
- ½ shallot, minced (about 2 tablespoons)
- 2 tablespoons Dijon mustard
- 1 head butter lettuce, leaves separated
- 1 pound baby potatoes, boiled until tender and halved
- 1 pint cherry tomatoes, halved
- 1 cup Nicoise or Kalamata olives, pitted and halved 1 cup cornichon, halved lengthways
- 2 tablespoons capers
Procedure
Set the Anova Sous Vide Precision Cooker to 122°F (50°C).
Season the tuna steaks with salt and pepper. Place in a large zipper lock or vacuum seal bag with 3 tablespoons olive oil, 4 lemon slices, lemon zest, and whole tarragon sprigs.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
Meanwhile, prepare the dressing: In a small bowl, whisk together the vinegar, shallot, mustard, and minced tarragon. Slowly whisk in the remaining ¾ cup olive oil in a slow, steady stream until emulsified. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath and transfer to the refrigerator to chill.
When the tuna is thoroughly chilled, transfer it to a cutting board and slice into ¼" pieces.
Season the tuna steaks with salt and pepper. Place in a large zipper lock or vacuum seal bag with 3 tablespoons olive oil, 4 lemon slices, lemon zest, and whole tarragon sprigs.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
Meanwhile, prepare the dressing: In a small bowl, whisk together the vinegar, shallot, mustard, and minced tarragon. Slowly whisk in the remaining ¾ cup olive oil in a slow, steady stream until emulsified. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath and transfer to the refrigerator to chill.
When the tuna is thoroughly chilled, transfer it to a cutting board and slice into ¼" pieces.
Nicoise Salad
By Recipe courtesy of Anova
Ingredients
- 2 (8-ounce) ahi tuna steaks
- Kosher salt and freshly ground black pepper
- ¾ cup plus 3 tablespoons extra virgin olive oil, divided
- 1 thinly sliced Meyer lemon
- Zest of one Meyer lemon
- 2 sprigs fresh tarragon, plus 2 sprigs tarragon leaves, minced
- ¼ cup white wine vinegar
- ½ shallot, minced (about 2 tablespoons)
- 2 tablespoons Dijon mustard
- 1 head butter lettuce, leaves separated
- 1 pound baby potatoes, boiled until tender and halved
- 1 pint cherry tomatoes, halved
- 1 cup Nicoise or Kalamata olives, pitted and halved 1 cup cornichon, halved lengthways
- 2 tablespoons capers
Procedure
Set the Anova Sous Vide Precision Cooker to 122°F (50°C).
Season the tuna steaks with salt and pepper. Place in a large zipper lock or vacuum seal bag with 3 tablespoons olive oil, 4 lemon slices, lemon zest, and whole tarragon sprigs.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
Meanwhile, prepare the dressing: In a small bowl, whisk together the vinegar, shallot, mustard, and minced tarragon. Slowly whisk in the remaining ¾ cup olive oil in a slow, steady stream until emulsified. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath and transfer to the refrigerator to chill.
When the tuna is thoroughly chilled, transfer it to a cutting board and slice into ¼" pieces.
Season the tuna steaks with salt and pepper. Place in a large zipper lock or vacuum seal bag with 3 tablespoons olive oil, 4 lemon slices, lemon zest, and whole tarragon sprigs.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
Meanwhile, prepare the dressing: In a small bowl, whisk together the vinegar, shallot, mustard, and minced tarragon. Slowly whisk in the remaining ¾ cup olive oil in a slow, steady stream until emulsified. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath and transfer to the refrigerator to chill.
When the tuna is thoroughly chilled, transfer it to a cutting board and slice into ¼" pieces.