Ahi Tuna Niçoise Salad with Olive Oil–Dill Aioli

Name: Ahi Tuna Niçoise Salad with Olive Oil–Dill Aioli
Yield: Serves 4
Cuisine: France
Ingredients: 1 large egg plus 1 large egg yolk; 1 clove garlic; 1 cup (5 oz/155 g) pitted Niçoise olives; Kosher salt and freshly ground pepper; 5 ounces (155 g) haricots verts; 3 hard-boiled large eggs, peeled and halved (optional); 1 lemon, cut into wedges; 2 ahi tuna steaks (about ½ lb/250 g each); ¾ lb (375 g) baby Dutch yellow or small red potatoes, halved; Kosher salt; 2 cups (12 oz/375 g) cherry tomatoes; 2 tablespoons chopped fresh dill; ½ cup (125 ml) olive oil; ½ cup (125 ml) canola oil; 4 tablespoons (60 ml) olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This classic French composed salad is made easy by using just one pan for cooking. Aioli is typically made with canola or vegetable oil because they impart very little flavor. Here, olive oil is added as well to create a luxurious aioli that works beautifully with this salad. Leftover aioli is delicious as a dip or on sandwiches.

Ingredients

For the Olive Oil–Dill Aioli

1 clove garlic
Kosher salt
1 large egg plus 1<

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

To prepare the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. In a liquid measuring cup, combine the canola oil and olive oil. With the machine running, slowly add a few drops of oil and then follow with a slow and steady stream of oil. Conti