Tuna Carpaccio, Niçoise-style

Screen Shot 2014-09-03 at 12.47.01 PMAs seen in the September 2014 Still Hungry? featuring Chef Charles Dale of Bouche

Tuna Carpaccio, Niçoise-style

Yield 4 appetizer or light lunch course servings


Tuna Carpacci0

1 lb fresh tuna (sushi grade preferable) cut into 5 equal pieces, about ½-inch thick


Tonnato Sauce

1 piece of tuna from above

½ cup water

¼ teaspoon salt

3 cloves garlic

Juice of one lemon

½ cup extra virgin olive oil



4 medium-sized new potatoes, peeled and diced into ¼-inch cubes

1/4 lb French green beans (haricots verts), sliced crosswise 1-inch thick

12 large cherry tomatoes, sliced in half

1/4 lb arugula, well-washed

4 hardboiled eggs, cut in 4 wedges each


1/4 cup Dijon mustard

2 Tablespoons red wine vinegar

2 anchovy filets

1/4 teaspoon salt

3/4 cup olive oil



1/4 cup pitted Niçoise olives

1 Tablespoon chopped parsley


Screen Shot 2014-09-03 at 12.49.57 PMTo make the tonnato sauce, place the tuna, ½ cup of water, and salt and garlic in a small saucepot. Cook over low heat until the tuna is flaky, about five minutes. Remove from the heat and cool completely. Place in a blender with the lemon juice, and slowly drizzle in the ½ cup of extra virgin olive oil. Refrigerate until ready to use.

Meanwhile, use a wooden or steel mallet to gently flatten each of the four remaining pieces of tuna between two sheets of plastic wrap or parchment paper, until they are about 1/8-inch thick. Store the tuna refrigerated between the plastic sheets until ready to serve.

Bring a pot of salted water to a boil, and cook the diced potato for 15 minutes. Add the sliced beans, and cook for 3 more minutes. Strain and shock in ice water. Strain again and set aside.

Place all the ingredients for the dressing in the blender, and blend on high speed for one minute.

To serve: Remove each piece of tuna by peeling off one layer of plastic, and place on four individual plates. Lightly salt the tuna and drizzle with the Tonnato Sauce. Toss all the remaining ingredients except for the egg in a large bowl with half the dressing. Arrange over the tuna and place the wedges of hardboiled egg around. Serve with some the remaining dressing on the side.

This year, Bouche is featuring wines from Frog’s Leap. Chef Charles Dale recommends pairing the Tuna Carpaccio with the Frog’s Leap Merlot. “I chose it to go with the Frog’s Leap Merlot because I feel the depth of the wine blends nicely with the black olives in the salad,” he says.

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