GOLDEN VALLEY, Minn. -- When summer heats up, about the last place any of us wants to spend time is in a hot kitchen. Associate Chef Seth Fannin from the St. Paul Hotel's M Street Café brought a fresh twist on the tuna nicoise salad to KARE 11 Today.
Sesame Crusted Tuna Nicoise Salad
3 oz Seared Tuna (see recipe below)
3 oz Mixed Greens (or whatever you prefer)
3 fl oz Lemon Oregano Vinaigrette (see recipe below)
1 Hard Boiled Egg, Halved
3 Whole Fingerling Potatoes, Blanched and Split (or sub other types of potatoes)
1 oz Fresh Green Beans, Blanched
1 ea Whole Radish, Thinly Sliced
2 Cherry or Grape Tomatoes
4 whole Olives
Slice the Tuna in to thin slices. Place the greens on a plate. Set the Tuna in the center of the plate on top of the mixed greens. Drizzle some of the Dressing over the Tuna and the greens. Place the rest of the ingredients around the plate however you like. Drizzle the remaining ingredients with the rest of the vinaigrette. Enjoy!
Sesame Crusted Tuna
8 oz Very Fresh Ahi Tuna
Kosher Salt and Ground Black Pepper
Black and White Sesame Seeds mixed together
Sprinkle the Ahi Tuna with the salt and pepper and let sit briefly. Place a non stick skillet on the stove and set the temperature to medium high. Add just enough Canola Oil to film the bottom of the pan. While the oil is heating up place the sesame seeds on a plate. Roll the tuna in the sesame seeds on all sides to coat. Sear the tuna in the skillet about 15 to 20 seconds per side. Place in the refrigerator until ready to use.
Lemon Oregano Vinaigrette
Makes 2 Cups
Juice of 4 Lemons or ¾ of a Cup Fresh Squeezed Lemon Juice
1 tsp Dried Oregano
¼ tsp Granulated Garlic
¼ tsp Granulated Onion
¼ tsp Ground Black Pepper
1 tsp Kosher Salt
4 Tbsp Honey
1 ¾ Cup Extra Virgin Olive Oil
In a mixing bowl, place everything except the olive oil in and whisk to combine. Slowly drizzle in the olive oil while whisking until emulsified. Transfer to a storage container and refrigerate for up to a week.
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