Tuna Nicoise Crostini With Iman Food

TUNA CROSTINI

Steps:

• Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.

TUNA NICOISE CROSTINI

Steps:

• Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside.
• Remove yolks from eggs; set aside. Place whites in a bowl. Using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, reserved chopped olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Place 1 tablespoon mixture onto each crostini.
• Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl. Top each crostini with yolk, garnish with tarragon and reserved olives, and serve.

TUNA NICOISE CROSTINI

Steps:

• Preheat oven to 350°F.
• Make Crostini:.
• Set the baguette slices on baking sheet and lightly brush with olive oil.
• Bake until golden brown, turning once about 4 minutes.
• Finely chop half the green olives, set aside.
• Thinly slice the remaining green olives and pimento-stuffed olives, set aside.
• Remove yolks from eggs, set aside.
• Place whites in a bowl.
• Using a fork, mash egg whites until 1/4-inch pieces are formed.
• Add mayonnaise, tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon, stir to combine.(If needed - add more mayonnaise).
• Season with salt and pepper.
• Place 1 tablespoon mixture onto each crostini.
• Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl.
• Top each crostini with yolk, garnish with tarragon and reserved olives.
• Serve.

CROSTINI WITH TUNA TAPENADE

Steps:

• Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
• Mound the tapenade on each toast, sprinkle with parsley, and serve.

TUNA NICOISE BURGERS WITH ROASTED GARLIC-TOMATO AIOLI

Steps:

• Mix together the mayonnaise, Dijon and vinegar. Place tuna in a large bowl. Fold in the mayonnaise mixture, olives, basil, capers and shallots and season with salt and pepper to taste. Chill the mixture well. Divide the mixture into fourths and mold into burgers. Chill again for 30 minutes. Grill for 2 to 3 minutes on each side.
• Place tomatoes, lemon juice and garlic in the blender and blend until smooth. Add the mayonnaise and blend until just combined. Season with salt and pepper to taste.

TUNA NICOISE CROSTINI WITH IMAN

Steps:

• Finely chop half the olives, and thinly slice remaining; set aside. Remove yolks from eggs, and discard. Place whites in a medium bowl; using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Top crostini with mixture; garnish with tarragon.

SALAD NICOISE WITH SEARED TUNA

Steps:

• To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
• Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
• Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
• To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

TUNA CAPER CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.
• Combine all remaining ingredients in a mixing bowl and mix thoroughly.
• Top each toasted baguette slice with about 1 tablespoon of the tuna salad.

TUNA NIçOISE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
• Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
• In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.