Parisian-Style Grilled Ahi Tuna Salad with a Soft-Boiled Quail Egg
Parisian-Style Grilled Ahi Tuna Salad with a Soft-Boiled Quail Egg might be just the main course you are searching for. One portion of this dish contains approximately 53g of protein, 76g of fat, and a total of 1094 calories. This recipe serves 4 and costs $11.76 per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Foodnetwork has 12 fans. If you have ahi tuna, olive oil, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. It is a good option if you're following a dairy free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. If you like this recipe, take a look at these similar recipes: Chorizo & soft-boiled egg salad, Soft-boiled egg, bacon & watercress salad, and Thai-Style Zucchini Noodle Salad with Chicken and Hard Boiled Egg.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 50 minutes
Ingredients:
4 equally thick 3-ounce pieces 'sushi grade' ahi tuna
1 pound fresh baby tatsoi or baby arugula
1/4 cup balsamic vinegar
Freshly ground black pepper
4 slices country bread or baguette, toasted
2/3 cup chopped capers
1 tablespoon smooth Dijon mustard
Extra virgin olive oil
1 pound fingerling potatoes, scrubbed and halved
1 teaspoon minced fresh thyme leaves
8 cloves garlic
1/2 pound haricots verts (French green beans)
2 tablespoons herbs de Provence
Kosher salt
Kosher salt and freshly ground black pepper
3/4 cup olive oil
2 tablespoons olive oil
1/2 cup, pitted and coarsely chopped nicoise olives
4 quail eggs (quartered chicken eggs are a good substitution)
1/4 cup red wine vinegar
3 tablespoons minced shallots
1 teaspoon minced thyme
2 tomatoes, seeded and quartered
2 tablespoons whole grain mustard
Equipment:
oven
frying pan
aluminum foil
whisk
grill
mixing bowl
Cooking instruction summary:
To roast the potatoes: Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the oil, potatoes, salt and pepper. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool. To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside. Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside. Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside. To prepare the balsamic vinaigrette: Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Add minced thyme and shallots. To prepare the caper vinaigrette: Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Mix in the capers, shallots, and minced thyme. To finish the salad: Season the tuna on both sides with salt and pepper. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rarethe cooking time will depend upon the thickness of the pieces). In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve.
Step by step:
1. To roast the potatoes: Preheat the oven to 400 degrees F.
2. Heat a large ovenproof skillet over medium-high heat.
3. Add the oil, potatoes, salt and pepper.
4. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool.
5. To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside.
6. Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside.
7. Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside.
To prepare the balsamic vinaigrette
1. Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil.
2. Add minced thyme and shallots.
To prepare the caper vinaigrette
1. Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil.
2. Mix in the capers, shallots, and minced thyme.
3. To finish the salad: Season the tuna on both sides with salt and pepper.
4. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rarethe cooking time will depend upon the thickness of the pieces).
5. In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates.
6. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve.
Nutrition Information:
covered percent of daily need
