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Tuna Niciose Salad – Joe Pattis
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Joe-Pattis-Tuna-Niciose-Salad-Recipe-01
Serves 2

Tuna Niciose Salad

For the Salad Components:

  • 4 oz Local Bluefin Tuna fillet
  • 1/2 lb purple or red potatoes (sliced)
  • 1 cup bluelake green beans
  • trimmed
  • 2 large eggs
  • for soft boiling
  • 4 oz marinated artichoke hearts (drained)
  • 1/2 cup Niçoise or Kalamata olives
  • 1/2 cup early girl tomatoes (halved)
  • 1 head crisp romaine lettuce
  • Salt
  • black pepper
  • olive oil for searing

For the Bright Lemon Caper Vinaigrette:

  • 4 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • drained and minced
  • 1 teaspoon Dijon mustard (optional for emulsification)
  • Salt and black pepper to taste
  • 1/4 cup Joe Patti's lemon herb dressing

For Garnish:

  • 1 tablespoon tobiko fish caviar

Prepare the Salad Components

1

Potatoes:

Place the quartered purple potatoes in a pot of cold, salted water. Bring to a boil and cook until fork-tender, about 10–15 minutes. Drain and set aside to cool.

2

Green Beans:

Blanch the green beans in boiling, salted water for 2–3 minutes until crisp-tender (al dente). Immediately plunge them into an ice bath to stop the cooking and preserve their bright green color. Drain and set aside.

3

Soft Boiled Eggs:

Gently lower the eggs into boiling water and cook for 6–7 minutes for a soft-set yolk. Immediately transfer to an ice bath. Once cooled, peel and slice in half.

Sear the Bluefin Tuna

1

Season & Heat:

Season the tuna fillet generously with salt and pepper. Heat a skillet over high heat with 1 tablespoon of olive oil until just smoking.

2

Sear:

Sear the tuna for 30–60 seconds per side for a rare preparation, ensuring a dark sear on the outside while the center remains raw. Remove the tuna from the pan and let it rest for 5 minutes before slicing thinly

Final Assembly

1

In a large bowl

Lightly toss the romaine lettuce and arugula with a small amount of the vinaigrette and arrange the greens on a platter or in individual bowls.

2

Arrange

Arrange the remaining components on top of the greens, scattering the potatoes, green beans, tomatoes, olives, and artichoke hearts. Fan the sliced, seared tuna over the salad. Place the sliced soft-boiled eggs on the salad.

3

Drizzle

The remaining bright lemon caper vinaigrette over all components.

4

Finish & Serve

Finish the salad by sprinkling the tobiko fish caviar over the top. Serve immediately.

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