Best Carpaccio Of Tuna With Nicoise Vinaigrette Recipes

Nicoise Vinaigrette image

Provided by Martha Stewart

Yield Makes 3/4 cup

Number Of Ingredients 12

1 tablespoon red-wine vinegar
2 cloves garlic, coarsely chopped
1/2 cup watercress, leaves and some stems
3 tablespoons fresh lemon juice
2 cherry tomatoes, quartered
1 scallion, cut in 1/2-inch lengths
4 Nicoise olives, pitted
3 anchovy fillets, rinsed and dried
1 teaspoon capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.

Tuna Carpaccio with Basil Cream and White Truffles image

Provided by Food Network

Number Of Ingredients 7

8 ounces fresh tuna
2 egg yolks
1/2 teaspoon lemon juice
6 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil leaves
3 tablespoons heavy cream
1/2 ounce fresh white truffle

Steps:

Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round "scallops" of tuna. Divide among 6 dinner plates and chill.
Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor.
When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves.
Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna.

Salade Nicoise With Vinaigrette Dressing image

Provided by mommyoffour

Time 25m

Yield 8 serving(s)

Number Of Ingredients 23

1/4 cup red wine vinegar
3/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1 teaspoon parsley, minced
1 teaspoon basil, minced
1 garlic clove, minced
4 potatoes, cooked, peeled and sliced
1/4 cup mayonnaise
3 tomatoes, quartered
3 cups green beans, lightly steamed
1 (7 ounce) tuna
1/2 cup olive
1 medium red onion, thinly sliced
1 green pepper, deseeded and sliced into rounds
3 stalks celery, sliced
3 hard-boiled eggs, quartered
1 head boston bibb lettuce
1/2 cup fresh parsley, minced
1 tablespoon chopped fresh basil
1/2 teaspoon chives, chopped
2 ounces anchovies

Steps:

Mix dressing together by mixing all ingredients in jar.
Shake again, just before serving.
Mix potatoes and mayonnaise to coat thoroughly.
Toss tomatoes lightly in a small amount of vinaigrette.
In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
Place around the edge and bottom on the bowl, using all the leaves.
Place tuna in the center of the bowl.
Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
Decorate with olives, onion slices, green pepper rounds, celery and eggs.
Garnish with herbs and anchovies.
Serve immediately with additional vinaigrette dressing.