Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine,
This take on a niçoise salad is just as light and refreshing as it is indulgent and filling. And that’s because fresh flavours are combined with a whole hunk-a meaty tuna, a deliciously creamy sous vide egg and a couple of potato chunks for good measure.
Ingredients for 2
- 2 large eggs
- 2 medium red or Yukon Gold potatoes, sliced into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 (6-ounce) tuna steaks, at cool room temperature
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 6 cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup pitted black olives, halved
- 8 anchovy filets
Directions
- Step 1Set the BioloMix Sous Vide Precision Cooker to 167ºF (75ºC).
- Step 2Using a slotted spoon, gently place eggs in the water bath and set the timer for 15 minutes.
- Step 3When the timer goes off, gently remove the eggs from the water bath. Remove the eggs from the shell and slice the eggs in half, lengthwise. Set aside.
- Step 4Meanwhile, prepare the potatoes: Place potatoes in a saucepan and cover with cool water and a large pinch of salt. Bring to a boil over high heat. Continue to boil potatoes until they can be pierced easily with a fork, 5 to 10 minutes. Drain potatoes through a colander and let cool.
- Step 5Prepare the tuna steaks: Heat butter in a large, heavy skillet over medium-high heat. Season the tuna with salt and pepper.
- Step 6When the butter stops foaming, add the tuna steaks and sear for 30 seconds to 1 minute on each side. (Be sure to sear all 6 sides of the filet.) The tuna should still be raw in the middle; the cooked meat should only come up a few millimeters on the sides of the steaks. Transfer to a cutting board and let rest while assembling the salad.
- Step 7Make the dressing: Whisk together the oil, vinegar, and a pinch each of salt and pepper in a small bowl.
- Finishing Steps
- Step 0Combine the cooked potatoes, tomatoes, onion, and olives in a medium bowl. Toss with dressing, saving two tablespoons dressing for the tuna. Divide between two serving plates.
- Step 1Lay the anchovies across the salad. Slice the tuna steaks and place over the anchovies. Add the egg halves to the plate. Drizzle the tuna with the remaining dressing, season the salad with salt and pepper, and serve.
