Yellowfin Tuna Salad With Tomato Stack

Serves: 6

Irwin Berge

1 January 1970

Based on User reviews:

48

Spice

41

Sweetness

54

Sourness

42

mins

Prep time (avg)

4.2

Difficulty

Ingredients:

1 small

Red Onion (shaved)

1 bunch

Chives (cut into 1/2-inch sticks)

3

Anchovy Fillets

30 g

Roasted Garlic

2 tbsps

Dijon Mustard

1 cup

Red Wine Vinegar

1 cup

Virgin Olive Oil (extra)

2 tbsps

Capers

Directions:

1

For the vinaigrette: Puree anchovy, garlic, mustard, and caper and red wine vinegar

2

Slowly emulsify with olive oil

3

Season with salt and pepper

4

For the salad: Slice different tomato varieties 1/4-inch thick and place in a mixing bowl

5

Season with salt and pepper

6

Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives

7

Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates

8

Garnish each stack with 4 slices of tuna

9

Season with salt and pepper and drizzle vinaigrette

10

Garnish with fresh chives