Fairmont Chateau Whistler's Tuna Nicoise Salad

Ingredients

Yield:

2 salads

• Tuna Nicoise Salad

  • 400 grams - local Albacore Tuna Loin
  • 200 grams - Pemberton Fingerling Potatoes
  • 8 pieces - Sweet Peas
  • 8 pieces - Green Beans
  • 8 pieces - Wild Red Watercress
  • 8 pieces - Nicoise Olives, pureed
  • 2 - free-range eggs
  • 1 TBSP Extra Virgin Olive Oil
  • 1 TSP lemon zest + juice
  • salt and pepper to taste

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

 

1. Tuna Nicoise Salad - Preparation

   1. Season and lightly sear tuna loin in a hot skillet to blue rare.
   2. Boil potatoes until tender. Remove from pot and cool.
   3. Prepare peas and lightly boil green beans until cooked but still crisp.
   4. Pulse olives in a blender until smooth.
   5. Boil egg for 6 minutes and then place egg in an ice cold water bath to set the yolk.

2. Tuna Nicoise Salad - Vinaigrette

   1. Combine olive oil, lemon juice, zest and whisk. Season with Salt and Pepper.

3. Tuna Nicoise Salad - Plating

   1. Slice tuna loin into bite size pieces.
   2. Place olive puree on plate and begin placing tuna, sliced potato and sliced egg on top of the puree
   3. Garnish with wild watercress, green beans and sweet peas.
   4. Spoon vinaigrette over salad.