Chopped Niçoise Salad with Seared Albacore Tuna

This salad was served at a recent event and can be made with any of your favorite vegetables. Pictured here are olives, frisée, green beans, hard boiled egg, and roasted peppers.

Find the recipe for the tuna as well as for our sherry vinaigrette dressing below. Enjoy!

Serves 8-10 people

Ingredients for the Tuna
8 to 10 four-ounce portions of cleaned tuna
2 eggs, whisked well with a tablespoon of cool water
½ cup sesame seeds, toasted
vegetable or canola oil

Instructions for the Tuna
Dip each fillet in the egg mixture, season with salt and pepper and crust with sesame seeds. Sauté in a pre-heated non-stick pan until golden brown.

Ingredients for the Vinaigrette
2 tablespoons mustard
¼ cup sherry vinegar
2 tablespoons lemon juice
2 egg yolks
1 ¼ cup olive oil
1 ½ teaspoon garlic, minced
2 tablespoons shallots, minced
salt and pepper

Instructions for the Vinaigrette
Combine the mustard, salt, egg yolks, vinegar and lemon juice in a mixing bowl.  Whisk together and slowly pour the olive oil in a thin, steady stream. *very important to add oil very very slowly until the emulsion takes. Hint: you never want to add more oil than there is mustard mixture in the bowl. If it becomes too thick, then add a little cold water.  Stir in the remaining ingredients.  Season with salt and pepper to taste.