Carpaccio of Yellowfin Tuna Niçoise

Preparation info
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By Thomas Keller

Published 1999

  • About

This is simply another incarnation of the classic salade Niçoise, which is canned white tuna, hard-boiled eggs, olives, and whatever lettuces are around. This version uses fresh tuna, hard-boiled quail eggs rather than hen eggs, and frisée and a julienne of red and yellow peppers rather than a large salad. The olives take the form of tapenade, a very intense and concentrated preparation that adds elements of anchovy and olive oil to the dish.