Recipe courtesy of Arnold Myint

Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad

  • Level: Advanced
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

Smoked Caper Vinaigrette:

3 tablespoons coarse salt

4 ounces capers, drained 

1 cup rice vinegar 

1/2 cup olive oil 

2 tablespoons Dijon mustard 

2 teaspoons agave syrup 

2 tablespoons brown sugar 

Tuna:

1 1/2 pounds fresh tuna

Herbes de Provence

Olive oil

Grilled Fingering Potatoes:

1 pound heirloom fingerling potatoes

Olive oil 

Asparagus Salad:

2 radishes, shaved

1 bulb fennel, shaved 

1 bunch asparagus, tips only, blanched

8 ounces arugula

4 to 6 quail eggs, hard-boiled,

Directions

  1. For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
  2. In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
  3. For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
  4. For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
  5. For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
  6. To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.