Tuna Nicoise
Created by Paul Wildermuth
Paul Wildermuth, executive chef at Red Light, a Pan-Asian restaurant in Chicago's West Loop teamed up with Art to create this fabulous dish. Paul draws on his extensive work with Asian ingredients and cooking techniques. The result is a gourmet meal that you can make at home!
Servings: Serves 1
  • 4 ounces tuna
  • Ground black pepper
  • 2 ounces French green beans (blanched in 2 cups of salted boiling water)
  • 2 to 4 Red Bliss potatoes cooked in salted water and cut into 1/8-inch thick "coin" slices
  • 4 each red and yellow pear or grape tomatoes , cut in half
  • Salt
  • 1 teaspoon white miso
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon corn oil
In a dry pan, coat the tuna on all sides with ground black pepper. Sear the tuna on all four sides until a light crust forms, about 1/8-inch cooked with the center rare. Cut the green beans to a length of 1 1/2 inches.

To make the vinaigrette, combine the miso, vinegar, sugar and oil in a bowl. Whisk until the mixture is smooth, and set aside.

On a plate, place the potato "coins" in a shingle formation, in a straight line. Place the green beans over the potatoes in a "log" formation. Slice the tuna in 1/8-inch thick pieces, and layer over the green beans. Drizzle the miso vinaigrette over and around the dish, then season the tuna lightly with salt.


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