Chef's Secrets: Nicoise Salad With Fresh Tuna


A recipe from Yankel Schein, concept chef at Filimonova & Yankel fish house.

90g small potatoes
60g cherry tomatoes
30g Kenyan beans
45g black olives
30g cornichons
10g oakleaf salad leaves
5g romano salad leaves
55g fresh tuna
1 egg
15g capers
20g vinaigrette sauce
olive oil
coriander seeds
black pepper
sea salt

Boil the potatoes in lightly salted water and peel them. Boil the egg al dente, so the yolk is not hard. Peel the cherry tomatoes. Scald the Kenyan beans and place in ice. Mix all ingredients, adding the olives, cornichons, capers and dressing with vinaigrette (made by combining olive oil, Dijon mustard, Hellmann's mayonnaise, freshly squeezed lemon juice and spices). Place on young leaves of romano and oakleaf. In the center, lay five pieces of tuna that have been crumbed in coriander seeds, ground black pepper and sea salt, and lightly fried in olive oil.