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

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<

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