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Smoked Gulf Tuna Nicoise

Cooking/Prep Time: 1 hour
Serves 6


  • 1 English cucumber, peeled, seeded and small diced
  • 5 tbsp. buttermilk
  • 1 tbsp. freshly chopped dill
  • Pinch of salt
  • 2 large heirloom tomatoes
  • 1 tbsp. capers
  • 1 tbsp. champagne vinegar
  • 2 tbsp. olive oil
  • 3 whole chicken yard eggs
  • 2 tbsp. Zatarain’s liquid crab boil
  • 1 can fresh green beans
  • 1 tsp. chopped anchovy
  • 1 tbsp. chopped tarragon
  • 1 tsp. sherry vinegar
  • 1 tbsp. olive oil
  • 3 Yukon gold potatoes
  • 3 bay leaves
  • 1 1/2 fresh gulf tuna, small diced
  • 3 tbsp. Dijon mustard
  • 2 tbsp. capers rinsed
  • 1 tbsp. chopped chives
  • 2 cloves of garlic
  • 1/4 cup pitted nicoise olives
  • Juice of 1/2 lemon


1.) For the cucumber salad, mix all ingredients together and serve.

2.) For the heirloom tomatoes, begin by quickly blanching the tomatoes in simmering water and then remove the skin. Next cut the tomatoes in quarters and remove the seeds and all the pulp from the fillets. Small dice the fillets. Finely chop the capers and mix all ingredients together.

3.) For the eggs, place the eggs in enough cold water to cover them and then add the crab boil and the salt. Bring the eggs to a simmer and allow them to simmer for 11 minutes after that. Remove from the heat and cool. Dice the eggs and reserve.

4.) For the green beans, blanch the green beans, shock and thinly slice into rounds. Mix with the anchovy, tarragon, vinegar and oil.

5.) For the potatoes, dice the potatoes and cover with oil and add 3 fresh bay leaves. Cover and place in a low oven until potatoes are cooked through. Cool and store in oil.

6.) For the tuna, mix all ingredients together and reserve.

7.) For the olive tapenade, puree the garlic, olives, anchovies, thyme and lemon juice into a paste in a food processor, while running slowly drizzle in the olive oil.

8.)  To assemble, use 6 rocks glasses and starting from the bottom add the cucumbers, followed by the tomatoes, eggs, green beans, strained potatoes, tuna and top with a small amount of tapenade.  Place the glasses under a domed plate and smoke using a smoking gun for ten seconds.