Nicoise Salad with Chia Citrus and Chile Crusted Tuna

 


This new take on the classic Niçoise salad features poached egg and lightly seared ahi tuna crusted with a zesty blend of chia seeds, lime, chile and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon chia blend vinaigrette to make a hearty salad that’s a complete meal.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
extra virgin olive oil 1/4 cup 1. For the Vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover. Refrigerate until ready to use.

2. For the Tuna, season tuna with sea salt and pepper. Coat with Chia Blend, pressing firmly so mixture adheres to the tuna. Heat oil in large skillet on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.

3. For the Salad, cook potatoes in large saucepan of simmering salted water to cover 15 to 20 minutes or until fork tender. Drain and rinse with cold water. Let drain. Meanwhile, cook green beans in large saucepan of simmering salted water to cover 3 to 5 minutes or until tender-crisp. Drain and rinse with cold water. Drain well. Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add 1/4 cup of the Vinaigrette; toss to coat. Season with sea salt to taste. Set aside.

4. For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

white wine vinegar 1/4 cup
dijon mustard 2 teaspoons
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/2 teaspoon
Chia Seed with Citrus, Chile and Garlic Blend (refer to McCormick for Chefs recipe) 1 tablespoon
ahi tuna loin, sashimi-grade 4 ounces
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/2 teaspoon
McCormick Culinary® Black Pepper, Coarse Grind 1/4 teaspoon
Chia Seed with Citrus, Chile and Garlic Blend 4 teaspoons
vegetable oil 2 tablespoons
yellow, red, and purple new potatoes 6 of each color
fresh haricot verts, trimmed 1/2 pound
white wine vinegar 1 tablespoon
large eggs 4 eaches
teardrop tomatoes, halved 1/2 cup
baby cucumbers, thinly sliced 1/2 cup
Nicoise olives, pitted, halved 1/4 cup
Chia Seed with Citrus, Chile and Garlic Blend, for garnish
Ingredients Quantities Instructions
extra virgin olive oil 1 1/2 cups 1. For the Vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover. Refrigerate until ready to use.

2. For the Tuna, season tuna with sea salt and pepper. Coat with Chia Blend, pressing firmly so mixture adheres to the tuna. Heat oil in large skillet on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.

3. For the Salad, cook potatoes in large saucepan of simmering salted water to cover 15 to 20 minutes or until fork tender. Drain and rinse with cold water. Let drain. Meanwhile, cook green beans in large saucepan of simmering salted water to cover 3 to 5 minutes or until tender-crisp. Drain and rinse with cold water. Drain well. Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add 1/4 cup of the Vinaigrette; toss to coat. Season with sea salt to taste. Set aside.

4. For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

white wine vinegar 1 1/2 cups
dijon mustard 4 tablespoons
Sea Salt, Mediterranean Fine Grind 1 tablespoon
Chia Seed with Citrus, Chile and Garlic Blend (refer to McCormick for Chefs recipe) 6 tablespoons
ahi tuna loin, sashimi-grade 1 1/2 pounds
Sea Salt, Mediterranean Fine Grind 1 tablespoon
Pepper, Black Coarse Grind 1 1/2 teaspoons
Chia Seed with Citrus, Chile and Garlic Blend 1/2 cup
vegetable oil 3/4 cup
yellow, red, and purple new potatoes 36 of each color
fresh haricot verts, trimmed 3 pounds
white wine vinegar 6 tablespoons
large eggs 24 eaches
teardrop tomatoes, halved 3 cups
baby cucumbers, thinly sliced 3 cups
Nicoise olives, pitted, halved 1 1/2 cups
Chia Seed with Citrus, Chile and Garlic Blend, for garnish
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 340 kcal


Total fat 21 g


Saturated fat 3.5 g


Trans fat 0 g


Cholesterol 195 mg


Sodium 780 mg


Carbohydrate 23 g


Dietary fiber 4 g


Sugars 2 g


Protein 16 g


Plating Instructions: To serve, slice tuna into thin slices. Divide potato mixture, tomatoes, cucumbers and olives among each plate. Top each with tuna slices and a poached egg. Drizzle remaining Vinaigrette over tuna slices. Sprinkle egg with additional Chia Blend.


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