Niçoise Salad with olive oil–poached tuna

Name: Niçoise Salad with olive oil–poached tuna
Yield: Serves 4
Cuisine: American
Ingredients: ½ pound (22 g) small fingerling or new potatoes (about 12), scrubbed; 2 small Little Gem lettuces, halved; ½ pound (225 g) haricots verts (French green beans) or Baby Blue Lake green beans; ½ pound (22 g) small fingerling or new potatoes (about 12), scrubbed; 1 tablespoon drained, rinsed large capers, or 8 drained caperberries); Olive Oil–Poached Tuna; 1½ cups (220 g) tiny Toy Box tomatoes, preferably in different colors; 1 tablespoon drained, rinsed large capers, or 8 drained caperberries); ¼ cup (40 g) Cerignola, niçoise, or other meaty olives; ¼ cup (40 g) Cerignola, niçoise, or other meaty olives; 2 large hard-boiled eggs, cut into quarters; ¼ cup (40 g) Cerignola, niçoise, or other meaty olives; Flaky sea salt and freshly ground pepper; Flaky sea salt and freshly ground pepper; 1 tablespoon honey 1 teaspoon grated lime zest; 1 tablespoon tequila; 1 tablespoon minced red onion or shallot; 1 tablespoon minced red onion or shallot; 3 tablespoons extra-virgin olive oil; ½ teaspoon seeded, minced serrano chile; ⅓ cup (75 ml) fresh lime juice; 1 tablespoon honey 1 teaspoon grated lime zest; ½ pound (225 g) haricots verts (French green beans) or Baby Blue Lake green beans; ½ pound (225 g) haricots verts (French green beans) or Baby Blue Lake green beans; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Olive oil–poaching yields a very moist and flavorful fish. The sweet and spicy lime citronette adds a bright citrus note to this classic summery Mediterranean salad.

Ingredients

Lime Citronette

1 tablespoon minced red onion or shallot
1 tablespoon tequila

Americas
United States
Fish course
Pescatarian
Summer
Spicy
Gluten-free
California

Method

To make the lime citronette, in a small bowl, whisk together the red onion, tequila, honey, lime zest, lime juice, and chile. Gradually whisk in the olive oil to make an emulsion. Season to taste with salt and pepper.

To make the salad, blanch the green beans in boiling salted water just until crisp-tender. Shock in a bowl of ice water to stop the cooking. Drain.

Put the potatoe