In the Kitchen with Sigona’s Featuring: Local, Wild Albacore Tuna

Niçoise Salad with Seared Albacore Tuna

The beauty of this salad is you can add more of one ingredient or another, depending on what you like. The key, of course, is the beautifully seared albacore tuna. Recipe from our friend Luisa Ormonde of Luisa’s Catering.

1: Toss together the following, to taste:

  • Boiled baby potatoes, quartered
  • Fresh lemon juice
  • Chopped parsley
  • Salt and pepper
  • Marinated roasted red peppers, such as Italbrand roasted red peppers
  • Marinated whole olives (look for them in our olive bar!)
  • Blanched haricots verts or blue lake green beans
  • Heirloom cherry or grape tomatoes, quartered
  • Leafy greens
  • Other toppings to consider: sliced boiled eggs, capers, fresh dill, sliced pickled vegetables, such as beets or red onions

2). Season Albacore tuna with the following, then sear over medium-high for 1 to 2 minutes a side and allow to rest before slicing:

  • Salt and pepper
  • Sigona’s Fresh Press Extra Virgin Olive Oil

3). Top the salad with the sliced tuna

4). Drizzle with a little of the following vinaigrette (easy to double, if needed):

  • 2 Tbsp white wine vinegar
  • 1 Tbsp minced shallot
  • 1 Tbsp dijon mustard
  • 1/2 tsp. chopped fresh thyme
  • Freshly ground pepper
  • 1/2 cup Sigona’s Fresh Press Extra Virgin Olive Oil

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