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Tuna and Egg Niçoise with Roasted Baby Potatoes

Serves 4.


    Tuna and Egg Nicoise with Roasted Baby Potatoes

    Composed, warm salads bring Mediterranean sunshine to the plate any time of year. Sous vide cooking’s precise and steady temperature control in a water bath means sustainable, better-than-canned tuna, is easier than ever. Crisp, tender, and decadent all at once, this French “comfort food” meal is tied together with a zippy lemon-mustard vinaigrette.



    For the protein component, sous vide-cooked salmon or mackerel would be a great alternative to the tuna.


    Tuna and Egg Niçoise with Roasted Baby Potatoes


    • 2 - 10 oz (285 g) fresh sustainable tuna steaks
    • 6 Tbsp (90 mL) extra-virgin olive oil, divided
    • 1 lb (450 g) baby new potatoes
    • 1/2 tsp (2 mL) salt, divided
    • 1/4 cup (60 mL) lemon juice
    • 1 Tbsp (15 mL) Dijon mustard
    • 1/2 garlic clove, minced
    • 1 tsp (5 mL) honey
    • 1/8 tsp (0.5 mL) ground black pepper
    • 8 cups (2 L) torn green leaf lettuce
    • 2 beefsteak tomatoes, cut into large pieces
    • 4 large free-range eggs, hardboiled, halved
    • 8 niçoise olives


    Per serving:

    • calories581
    • protein43g
    • fat34g
      • saturated fat7g
      • trans fat0g
    • carbohydrates28g
      • sugars6g
      • fibre5g
    • sodium593mg



    Preheat oven to 425 F (220 C).


    Prepare sous vide water bath according to manufactureru2019s instructions, and set sous vide cooker to 130 F (54 C) for a well-cooked texture of canned tuna result or 115 F (46 C) for a tender, juicier textured tuna. Add tuna steaks and 2 Tbsp (30 mL) oil to large silicone food storage bag and seal tightly, removing as much air as possible. When cooker has reached temperature, slowly add bag and cook for 30 to 45 minutes, or to manufactureru2019s suggestions. When cooked, remove tuna from bag (save juices), open, and reserve tuna on plate with its cooking oil.


    Add potatoes to large baking sheet and toss with 1 Tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Roast for 30 to 45 minutes, until tender when pierced with knife. Halve larger potatoes.


    In small jar, shake remaining oil with lemon juice, mustard, garlic, honey, pepper, and remaining salt. Toss dressing with lettuce and tomatoes in large bowl, and add to serving bowls or plates. Flake tuna and divide over salad along with roasted potatoes, eggs, and olives.


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    This recipe is part of the Cooking with Water collection.



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