Tuna Niçoise
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
Ingredients
Directions
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.
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.