Smoked Gulf Tuna Nicoise

Average: 3.4 (8 votes)

Luke Restaurant submitted this recipe at the 2010 New Orleans Wine and Food Experience culinary competition.

Courtesy of: 
Luke Restaurant / Photography: George Long
Recipe Ingredients: 

Serves 6

For the cucumber salad:
1 each English cucumber, peeled, seeded and small diced
5 T buttermilk
1 T freshly chopped dill
Pinch of salt

Mix all of the ingredients together and reserve

For the heirloom tomatoes:
2 large heirloom tomatoes
1 T capers
1 T champagne vinegar
2 T olive oil
Pinch of salt

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.

For the eggs:
3 whole chicken yard eggs
2T Zatarains liquid crab boil
1T salt

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.

For the green beans:
1# fresh green beans
1t chopped anchovy
1T chopped tarragon
1t sherry vinegar
1T olive oil

Blanch the green beans, shock and thinly slice into rounds.  Mix with the anchovy, tarragon, vinegar and oil.

For the potatoes:
3 ea Yukon gold potatoes
Olive oil to cover
3 bay leaves

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.

For the tuna:
1 ½ # fresh gulf tuna, small diced
3 T Dijon mustard
2 T capers rinsed
1T choppedchives

Mix all of the ingredients together and reserve

Nicoise olive tapenade:
2 cloves of garlic
¼ c pitted nicoise olives
1 anchoby
1t minced thyme
Juice of ½ lemon
¼ c olive oil

Puree the garlic, olives, anchovies, thyme and lemon juice into a paste in a food processor, while running slowly drizzle in the olive oil.

Recipe Directions: 

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.