Portico Tuna Nicoise

Directions Print

1. To pickle the onions, slice thin. In a pot with the vinegar and sugar, bring to a boil and place the sliced onions in and turn off the heat. Let the onions steep and place in the cooler.
2. For poaching the egg, in a small pot, add water ¾ the way up and add ¼ cup of white distilled vinegar. Bring to a boil and then lower to a simmer. Crack the egg in the water and then slowly simmer for 3 minutes. Shock in ice water and reserve for the plate up. Save the pot with the water to reheat the egg when plating.
3. Toss the marble potatoes in oil and season with salt and pepper. Roast in the oven at 400° for 15 minutes. Once done, let them cool at room temperature.
4. Blanch the haricot verts and shock in ice water and then reserve.
5. Cut the grape tomatoes in half, season with salt and pepper and reserve.
6. Cut the olives in half and set aside.
7. Season the tuna steak with salt and pepper and sear in a hot pan for 1 minute on each side. Let rest before slicing.
8. To plate, begin layering the ingredients: arugula, haricot verts, tomato, olives, potato, pickled onion, and drizzle with the honey mustard dressing. Slice the tuna and reheat the egg in the water for 1 minute. Place the tuna on the salad and then the poached egg. Drizzle additional dressing around the plate.