Tuna, Tomato, Celeriac & Fennel Salad with Aïoli

Name: Tuna, Tomato, Celeriac & Fennel Salad with Aïoli
Yield: Serves 6
Cuisine: French
Ingredients: 3 teaspoons sea salt; bouquet garni [a few sprigs thyme, 6 parsley stalks, bay leaf and 2 strips lemon zest all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [a few sprigs thyme, 6 parsley stalks, bay leaf and 2 strips lemon zest all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [a few sprigs thyme, 6 parsley stalks, bay leaf and 2 strips lemon zest all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [a few sprigs thyme, 6 parsley stalks, bay leaf and 2 strips lemon zest all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [a few sprigs thyme, 6 parsley stalks, bay leaf and 2 strips lemon zest all wrapped in a muslin cloth and tied with kitchen twine]; 2 teaspoons yoghurt; 2 teaspoons lemon juice, or to taste; 100-120 ml grapeseed oil; 100 ml extra virgin olive oil; 2 teaspoons Dijon mustard; 2 egg yolks; ½ teaspoon sea salt and some freshly ground white pepper; ½ teaspoon sea salt and some freshly ground white pepper; 1-2 heads baby fennel, outer ribs and stalks removed [retain some of the fronds if still attached]; 6 ripe Love Bite or Roma tomatoes, each cut into 6 wedges; 6 ripe Love Bite or Roma tomatoes, each cut into 6 wedges; 10 basil leaves, torn into small pieces; 80 ml extra virgin olive oil; 1 teaspoon cider vinegar; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 120-150 ml grapeseed oil; 20 basil leaves; 2 litres cold water; 250 ml dry white wine; 40 ml tarragon vinegar; 1 small onion, sliced; ½ stalk celery, thinly sliced; ½ small carrot, sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here, the tuna is poached off the heat quite briefly so that it remains undercooked. This technique produces a very moist texture and the flavour is enriched by the aïoli and the fried basil leaves. Crunchy texture comes from the celeriac, fennel and firm ripe tomatoes, preferably the Love Bite cultivar. Begin the meal with homemade poultry terrine or Maggie Beer’s delicious Pheasant Paté, olives, cornichons and sourdough toast and finish with a couple of quality bought ices; an excellent l

Ingredients

Oceania
Australian
Europe
Australia
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Ingredients

Method