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Modern Salade Nicoise with Poached Tuna and Curry Aioli Dressing

By December 4, 2020December 14th, 2020No Comments
SaladeNicoise V1 2944

 

SaladeNicoise V1 2944

Modern Salade Nicoise with Poached Tuna and Curry Aioli Dressing

Amanda Haas
The twist on this salade Niçoise is that the typical aioli becomes a creamy curry-infused vinaigrette, lending a depth of flavor and an anti-inflammatory punch that is often lacking. 
One tip for poaching tuna: The fish needs to be completely submerged in oil to cook evenly, so use the smallest saucepan that still allows the tuna to rest flat on the bottom. Then you’ll use less oil!
Prep Time 30 mins
Cook Time 15 mins
Servings 4 people

Ingredients
  

Poached Tuna

  • One-1 lb ahi tuna fillet, about 1 inch thick
  • Kosher salt
  • Freshly ground pepper
  • 4 strips lemon zest
  • 2 garlic cloves, peeled and smashed
  • 4 cups olive oil, plus more as needed

Curry Aioli Dressing

  • 2 tbsp mayonaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp curry powder
  • 2 tsp honey
  • 1 garlic clove, grated
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 tbsp water, plus more as needed

Salad

  • 2 romaine hearts, shredded
  • 1/4 head radicchio, shredded
  • 3 Persian cucumbers, thinly sliced
  • 8 oz haricots verts, blanched (optional)
  • 4 hard-boiled eggs, quartered
  • 1 avocado, sliced
  • 6 green onions, whit and green parts only, sliced
  • 4 radishes, thinly sliced or quartered
  • Kosher salt
  • Freshly ground pepper
  • 2 tbsp chopped fresh chives

Instructions
 

To Make the Tuna

  • Rinse the tuna and pat dry with a paper towel. Sprinkle with salt and pepper on both sides and let rest for 10 minutes. 
  • Place the lemon zest strips and garlic in a saucepan just large enough to fit the fish. Add oil to a depth that will cover the fish, at least 11/2 in. Heat over low heat until the oil registers 180°F. 
  • Gently lower the fish into the oil and return the heat to 180°F. Cook until the fish is opaque but still pink at the center, about 7 minutes. Transfer the fish to a platter or cutting board. 

Curry Aioli Dressing

  • Whisk the mayonnaise, lemon juice, mustard, curry powder, honey, and garlic in a small bowl to combine. 
  • Slowly whisk in the oil. Season with salt and pepper.
  • Whisk in the water to reach a pourable consistency, adding a little more if necessary. Taste and add salt and pepper as desired. 

To Assemble the Salad

  • Arrange the romaine, radicchio, cucumbers, haricots verts (if using), eggs, avocado, green onions, and radishes on a platter, and season with salt and pepper. 
  • Arrange the tuna on top and sprinkle with the chives. Drizzle with the dressing and serve.

Notes

Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019
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