((Harry's Continental Kitchens, Longboat Key, Florida)


Harry's Seared Tuna Nicoise Salad
(Serves 6)

Harry's Wasabi Vinaigrette
1 Tablespoon Wasabi Mustard
¼ Cup red wine vinegar
1 Teaspoon Sugar
½ Teaspoon Salt
½ Teaspoon Fresh Ground Black Pepper
1 Tablespoon Minced Fresh Parsley
½ Cup Olive Oil

Salad
4 Tablespoons Harry's Special Rub* (season to desired Spiciness)
(*Harry's Rub is available in the Deli at Harry's Continental Kitchens)
3 Pounds Fresh Yellow Fin Tuna Loin
1 Pound small Red Bliss Potatoes
1 Pound Fresh Green Beans, Trimmed
6 Fresh Tomatoes, Quartered
1 Red Onion, peeled and thinly sliced
½ Cup Nicoise Olives
Salt and Pepper to Taste
1 Head Leaf Lettuce
6 Hard Boiled Eggs Quartered
1 2-ounce Anchovy Fillets

In mixing bowl combine all vinaigrette ingredients except oil. Whisk in oil till
dressing is emulsified.

Cut Potatoes in 4's and place in boiling seasoned water. Boil for 10 to 15 minutes
depending on size of potato. Place in large bowl. Bowl green beans for 5 to 7
minutes or until tender. Add to potatoes. Add tomatoes, Red onion, olives,
parsley, salt and pepper. Pour ½ cup vinaigrette over mixture and mix gently.

Heat large Sauté pan. Coat tuna with Harry's rub. Add olive oil to pan and sear
tuna on all sides. Tuna should be cooked Rare or to your desired temperature.
Tuna then can be placed in refrigerator and kept cold.

Line serving platter with leaf Lettuce and top with potato mixture. Place two ½
inch slices of tuna on side of potatoes and garnish with egg around edge of
platter and place Anchovy on top of egg. Drizzle more Wasabi vinaigrette over top
of dish.

Wine Pairing note: Harry recommends either a young Pinot Noir or a Provence Rosé, to pair with this dish.
Rex Hill Pinot Noir from Oregon or Domain Templer Bandol Rosé are both excellent choices and are available in the Deli
Enjoy!!


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