Tuna nicoise salad
This recipe was developed by Chef Eric Benedict at the University of Wisconsin Madison during one of our product trainings.
Servings: 8
Serving size: 8.5 ounces
Ingredients
Lemon & oregano vinaigrette
4 ounces lemon juice
1 teaspoon lemon zest
1 tablespoon fresh oregano
2 ounces rice wine vinegar
2 ounces dijon mustard
3 ounces corn syrup
pinch black pepper
pinch Kosher salt
9 ounces vegetable oil
1 clove garlic, minced
2 ounces orange juice
Tuna nicoise salad
8 ounces lemon & oregano vinaigrette
16 ounces Current Foods tuna
3 tablespoons soy sauce
1 teaspoon garlic, minced
2 teaspoon lemon juice
2 teaspoons lemon zest
pinch black pepper
1 teaspoon oregano
6 ounces cucumber, diced
6 ounces tomato, diced
6 ounces yukon gold potatoes, steamed, sliced, grilled
6 ounces green beans, blanced
4 ounces olives
12 ounces mixed greens
1 ounce leeks, sliced into rings
2 ounces JUST egg liquid
2 ounces cornstarch
Preparation
- Make the lemon and oregano vinaigrette – Blend all ingredients together except the oil. When smooth, slowly drizzle in the oil to emulsify. Set aside.
- Make the salad – Dice Current Foods tuna into 1/2″ cubes. Mix together soy, garlic, lemon, pepper and oregano and marinade the tuna cubes in mixture for at least 1 hour.
- Toss mixed greens with lemon and oregano vinaigrette. Divide greens among four bowls.
- Toss leek rings with JUST egg liquid. Coat in cornstarch. Fry until crispy.
- Divide cucumbers, tomatoes, potatoes, green beans, olives, leeks and tuna among the four bowls.