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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, March 25, 2014

Tuna Salad Nicoise by Steven Dolby
















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(Serves 2-3 people)

NICOISE SALAD DRESSING

1/2 Medium Shallot (finely diced)
3 Anchovies
1 Tbsp dijon mustard
1 Small garlic clove (minced)
1 Tsp worcestershire sauce
1 1/2 Tsp red wine vinegar
1 Tbsp Olive oil
Flat-leaf parsley (handful)
1 Tsp fresh lemon juice
Ground black pepper (to taste)

OTHER INGREDIENTS
SALAD
Purple Potatoes (enough for 2-3 people)
Eggs (enough for 2-3 people)
Asparagus (enough for 2-3 people)
2-3 Tuna Steaks
San Marzano tomatoes (enough for 2-3 people)
Baby spinach (enough for 2-3 people)
Red onion (thinly sliced, enough for 2-3 people)
Nicoise olives (enough for 2-3 people)

Directions
MAKING
For Dressing:
1. In mortar and pestle, place shallot, anchovies, mustard, and garlic. Grind to a paste.
2. Add Worcestershire sauce, red wine vinegar, olive oil, parsley, lemon juice, and pepper. Mix well and pop in refrigerator until ready to use.
For Salad:
3. Cook potatoes in boiling water until tender. Drain and add olive oil and salt while still warm. Cut in half and set aside.
4. In another pot, cook eggs for 8 minutes. Cut in half and set aside.
5. Cut off the woody ends of asparagus and cook in a pan for 2-3 minutes with little olive oil and salt, making sure they have a nice crunchy texture.
6. Season tuna with salt and pepper, drizzle olive oil and coat well. On a hot pan, place the fish and cook to desired doneness. When done remove from pan and let rest for 1-2 minutes.

FINALIZING
7. On a platter, spread dressing and lay spinach on top, followed by egg, asparagus, tomato, potato, onion, olives, and fish. Drizzle the remaining dressing on top.

SERVING
8. Serve and enjoy!

© STEVEN DOLBY
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