NiçOise Salad With Chia, Citrus And Chili Crusted Tuna
- vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon sea salt Club House, Grinder
- 1 tablespoon chia seed with Citrus, Chili and Garlic Blend
- tuna
- 1 piece loin sashimi-grade ahi tuna, 6 oz/170g
- 1/2 teaspoon sea salt Club House, Grinder
- 1/4 teaspoon coarse grind black pepper McCormick Gourmet
- 4 teaspoons chia seed with Citrus, Chili and Garlic Blend
- 2 tablespoons vegetable oil
- salad
- 18 new potatoes baby, 6 of each: yellow, red and purple
- 1/2 pound french green beans fresh, trimmed
- 1 tablespoon white wine vinegar
- 6 eggs large
- 1/2 cup teardrop tomatoes assorted, halved
- 1/2 cup cucumbers baby, thinly sliced
- 1/4 cup Nicoise olives pitted and halved
- chili
- For the Vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover. Refrigerate until ready to use.
- For the Tuna, season tuna with sea salt and pepper. Coat with Chia Blend, pressing firmly so mixture adheres to the tuna. Heat oil in large skillet on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.
- For the Salad, cook potatoes in large saucepan of simmering salted water to cover 15 to 20 minutes or until fork tender. Drain and rinse with cold water. Let drain. Meanwhile, cook green beans in large saucepan of simmering salted water to cover 3 to 5 minutes or untiltender-crisp. Drain and rinse with cold water. Drain well. Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add 1/4 cup (50 mL) of the Vinaigrette; toss to coat. Season with sea salt to taste. Set aside.
- For the Poached Eggs, fill large deep saucepan with 2-in (5 cm) of water. Add 1 tbsp (15 mL) vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
- To serve, slice tuna into thin slices. Divide potato mixture, tomatoes, cucumbers and olives among 6 plates. Top each with tuna slices and a poached egg. Drizzle remaining Vinaigrette over tuna slices. Sprinkle egg with additional Chia Blend.
- Nutrition Information Per Serving: 345 Calories, Fat 21g, Saturated Fat 4g, Protein 16g, Carbohydrates 23g, Cholesterol 196mg, Sodium 780mg, Fibre 4g
vinaigrette, extra virgin olive oil, white wine vinegar, mustard, salt, chia, tuna, loin, salt, coarse grind black pepper, chia, vegetable oil, salad, potatoes, green beans, white wine vinegar, eggs, tomatoes, cucumbers baby, niueoise olives, chili
Taken from www.yummly.com/recipe/Nicoise-Salad-with-Chia_-Citrus-and-Chili-Crusted-Tuna-1414509 (may not work)