Niçoise Salad with Chia, Citrus and Chili Crusted Tuna
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This new take on the classic Niçoise salad features poached egg and lightly seared ahi tuna crusted with a zesty blend of chia seeds, lime, chili and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon chia blend vinaigrette to make a hearty salad that’s a complete meal.
| Servings | Prep Time |
| 6 servings | 30 minutes |
| Cook Time |
| 50 minutes |
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Ingredients
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp Club House Sea Salt Grinder
- 1 tbsp Chia Seed with Citrus, Chili and Garlic Blend
Tuna
- 1 piece sashimi-grade ahi tuna loin 6 oz/170g
- 1/2 tsp Club House Sea Salt Grinder
- 1/4 tsp McCormick Gourmet Coarse Grind Black Pepper
- 4 tsp Chia Seed with Citrus, Chili and Garlic Blend
- 2 tbsp vegetable oil
Salad
- 18 baby new potatoes 6 of each: yellow, red and purple
- 1/2 lb French green beans fresh, trimmed
- 1 tbsp white wine vinegar
- 6 eggs large
- 1/2 cup assorted teardrop tomatoes halved
- 1/2 cup baby cucumbers thinly sliced
- 1/4 cup niçoise olives pitted and halved
- Chia Seed with Citrus, Chili and Garlic Blend for garnish
Servings: servings
Units:
Instructions
- 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 ¼ 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.
Recipe Notes
(Photo credit: McCormick)
Nutrition Information Per Serving: 345 Calories, Fat 21g, Saturated Fat 4g, Protein 16g, Carbohydrates 23g, Cholesterol 196mg, Sodium 780mg, Fibre 4g
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