how2heroes » Tuna Niçoise

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Ingredients

Tuna Confit

1½ lbs fresh tuna (sinew or ends)
3 sprigs of thyme
6-8 parsley stems
2-3 cilantro leaves & stems
2-3 sprigs chervil
2 garlic cloves, sliced
1 bay leaf
1 tsp red pepper flakes
1 tbsp coriander
1 tbsp cumin
3 shallots, sliced
1 tsp black peppercorns
salt to taste
canola oil

Tomato Confit

6 Roma tomatoes, peeled, seeded & halved
1 shallot, sliced
1 clove garlic, sliced
1 bay leaf
2 sprigs of thyme
1 sprig rosemary
8 parsley stems
5 peppercorns
canola oil

Herb Vinaigrette

1 clove garlic
1 shallot
1 tbsp honey
1 tbsp Dijon mustard
½ cup red wine vinegar
¼ cup balsamic vinegar
2 thyme sprigs
¼ bunch basil leaves
½ bunch chives
4 tarragon sprigs
1½ cups canola oil
salt to taste

Hard Boiled Eggs

2 eggs
1 tbsp kosher salt

Other Ingredients

handful green beans, blanched & shocked
¼ cup nicoise olives, cut into slivers
⅛ lb mesclun greens
1 cup cooked or canned, rinsed & drained chickpeas

Special Equipment

food thermometer
food processor

How-to

Tuna Confit

Cut tuna into 3 equal sized portions. It is best to let tuna sit for 1 hour room temperature
Put all ingredients together in large saucepan and cover with oil. Place on the stove on the low heat. The oil should not bubble
Remove when tuna reaches an internal temperature of 150º, about 35-40 minutes
Remove from stove and let cool in oil (at this point, it will last in the oil, refrigerated, for up to 1 week)
Remove from oil, slice and serve or continue with other components of the dish (below)

Tomato Confit

Place Tomato Confit ingredients in a pot and cover with oil. Heat on stove over low heat until tomatoes are soft. This should take about 1 hour. Do not boil, you want to see a lazy bubble
Remove from heat and cool in oil

Hard-Boiled Eggs

Bring water to a soft boil with 1 tbsp salt, and add eggs. Boil for 11 minutes
Remove and cool in ice water. Remove from ice water, peel and cut into desired shape

Make Herb Vinaigrette

Add Herb Vinaigrette ingredients - except oil - into a food processor and pulse for a few seconds
Drizzle in oil slowly, until mixture is emulsified

Assemble Salad

Drizzle vinaigrette on plates
Top with sliced tuna, confit tomatoes, chickpeas, olives, green beans and mesclun

"You can make everything ahead and just assemble when guests arrive. It is perfect for a lunch party or a light dinner. I like this because it has a crisp clean flavor. You can add or subtract vegetables and do it with different beans. It has so many possibilities." - Keith Pooler, Chef/Owner, Bergamot

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Keith Pooler

A native of Gloucester, Keith Pooler has always had a great appreciation for the bounty of both the land and the sea. Graduating top of his class at the Culinary Institute of America, Pooler has foraged the region's woodlands for mushrooms, berries and herbs with Chef Daniel Bruce while working at The Boston Harbor Hotel. He sharpened his eye and technique under the expert guidance of Rick Laakonen during his time at The River Café in New York and then went on to Lespinasse to work under Chef Gray Kunz. He was instrumental in the launch and first two years of operation for Ilo at the Bryant Park Hotel in New York. In 2002, Pooler returned to Boston, taking on the role of Executive Sous Chef at Harvest, in Cambridge. When planning for their next endeavor, Excelsior, Managing General Partner Ken Himmel called upon Pooler to work alongside Lydia Shire. Pooler then crossed the Charles back to Cambridge to assume the role of Executive Chef at Harvest in late summer of 2004. In 2007, with plans to open his own place. He left taking a position at Lydia Shire's newly opened Scampo. In 2010, Pooler opened Bergamot in Somerville, MA, where he serves an ingredient-driven, progressive American menu in a warm neighborhood setting.