TUNA NICOISE

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TUNA NICOISE

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    Cuisine:
    • Serves 6
    • Medium

    Ingredients

    Directions

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    1. This can all be pre prepared apart from the tuna which should be done last minute.
    2. Set yourself up a pot on the stove with water and an ice bath.
    3. Kipflers cooked in cold water to start until just soft and set aside to cool and then peeled and left aside.
    4. When water in pot is boiling, blanch green beans until they just change color and then refresh in an ice bath and set aside.
    5. Let water come to boil again and then place eggs in gently and cook for exactly eight minutes and then either refresh in ice or run under cold water. Peel when cool and set aside.
    6. Pick frisee (inner leaves) and basil and combine in a bowl with all of the other ingredients except tuna and egg and bottarga). Chop medley tomatoes in half and olives and potatoes into small parts also. Remove flower from baby zucchini and chop bottom into small rounds.
    7. Dress with lemon juice and olive oil and taste (usually 1 part lemon juice to two parts oil). Separate into 6 serving bowls.
    8. Peel and tear one egg on each plate (into 3 or so pieces each, yolk should be runny so it adds to “dressing” the salad).
    9. Season tuna and grill quickly both side and place on top of each plate.
    10. Microplane bottarga over the top

    Ian Curley

    Ian Curley is one of Australia’s most-awarded chefs, with an enduring 25-year tenure in Melbourne that has seen him at the helm of some of the city’s most iconic restaurants, including nine years at The Point Albert Park and more than a decade with the European Group.

    Currently, Ian is co-owner and chef at French Saloon and Kirk’s Wine Bar, and Director of restaurant consultancy group, Exec Chef.

    Ian’s food is much-loved for its accessible approach and simple philosophy – he cooks the food he loves to eat, across all cuisines. His signature style, however, is European fare of the highest quality, with classic French underpinnings – a legacy from the rigorous training he received early in his career in the kitchens of London.

    As a consultant, Ian has enjoyed a successful partnership with The Melbourne Racing Club since 2013, designing menus, training kitchen staff and taking the Executive Chef-in-residence role across the fine dining Black Caviar Restaurant and the Committee Room, servicing a huge number of guests on each of their race days throughout the year. Ian’s skill lies in ensuring each guest receives restaurant-quality food, something he credits to a personalised, honest approach when designing his menus, and meticulous planning.

    Ian is also a consultant to Craig’s Royal Hotel in Ballarat where he works in co-operation with the management team to deliver the right brand message to each and every guest through their dining experience.

    You may recognise Ian from one of his regular TV appearances – he was host of his own TV show, Channel 7’s Conviction Kitchen, and has had recurring guest spots on MasterChef Australia, Yes Chef and Postcards.

    Ian is a dedicated Ambassador to the Pancare Foundation and works closely with his other chosen charities, Solider On and Battle Back Britain. He supports the Australian food and restaurant industry each year at the Taste of Port Douglas and Noosa Food & Wine Festival.

    When he is not working, you’ll find Ian spending time with his partner Simone and their three daughters, or perhaps on the golf course.

    When it comes to sport he of course is Premier League through and through – an original Chelsea Shed Boy.

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