Smoked Gulf Tuna Nicoise Luke Restaurant: Photo Credit: George Long Luke Restaurant submitted this recipe at the 2010 New Orleans Wine and Food Experience culinary competition. Cook/Prep Time: 1 HourServings: 6 Ingredients Cucumber Salad 1 each English cucumber, peeled, seeded and small diced 5 T buttermilk 1 T freshly chopped dill Pinch of salt Heirloom Tomatoes 2 large heirloom tomatoes 1 T capers 1 T champagne vinegar 2 T olive oil Pinch of salt Eggs 3 whole chicken yard eggs 2T Zatarains liquid crab boil 1T salt Green Beans 1# fresh green beans 1t chopped anchovy 1T chopped tarragon 1t sherry vinegar 1T olive oil Potatoes 3 ea Yukon gold potatoes Olive oil to cover 3 bay leaves Tuna 1 ½ # fresh gulf tuna, small diced 3 T Dijon mustard 2 T capers rinsed 1T chopped chives Olive Tapenade 2 cloves of garlic ¼ c pitted nicoise olives 1 anchovy 1t minced thyme Juice of ½ lemon ¼ c olive oil Directions CUCUMBER SALAD Combine all ingredients and reserve. HEIRLOOM TOMATOES Quickly blanch the tomatoes in simmering water and then remove their skins. Cut the tomatoes into quarters and remove the seeds from the flesh. Small dice the flesh. Finely chop the capers and mix all ingredients together. 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. GREEN BEANS Blanch the green beans, shock in ice water and thinly slice into rounds. Mix with the tarragon, vinegar and oil. 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. TUNA Combine all ingredients and reserve. OLIVE TAPENADE Puree the garlic, thyme, anchovy, olives, and lemon juice into a paste in a food processor. With processor running, slowly drizzle in the olive oil. Reserve. ASSEMBLY Use 6 rocks glasses and, starting from the bottom, add the cucumbers, followed by the tomatoes, eggs, green beans, strained potatoes, tuna and a small amount of tapenade. Place the glasses under a domed plate and smoke using a smoking gun for ten seconds. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!