April 2016

Moroccan Crusted Tuna Nicoise Salad

by Zachary Chouteau

  • Tuna Nicoise Salad

    /Portals/0/images/Magazine/2016/0416/Recipes_Barrington_Tuna Nicoise Salad pic.jpg

    Tuna Nicoise Salad

    Tuna Nicoise Salad
  • Chef Barrington Graham


    Chef Barrington Graham

    Chef Barrington Graham

5 ounces Tuna
1 Boiled Egg
4 pieces Fingerling Potato
¼ ounces Green Beans
¼ ounces Black Olives
Tsp Capers
¼ ounces Cherry Tomato

The tuna can be substituted with salmon or a fish of your choosing.

3 tablespoons Cider Vinegar
1 tablespoon Dijon Mustard
1 cup Olive Oil
1 Garlic clove
½ Lemon

Coat with Moroccan spice and cracked pepper.  Pan sear to liking; rare or medium rare recommended.

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