GW Fins Muffaletta Nicoise Salad


Recipe courtesy of Chef Tenney Flynn, GW Fins, New Orleans, LA

Serves 4



For the Salad

  • 1 pound fresh Louisiana tuna (preferably fatty), cut into four equal sized blocks 
  • 1 tablespoons Paul Prudhomme's Shrimp Magic seasoning
  • 1 tablespoons melted butter 
  • 4  eggs, poached for 3 minutes and chilled in ice water, drained and refrigerated 
  • 1 cup each flour, eggwash and Panko bread crumbs for breading 
  • 1/2  pound fresh green beans (small Haricot Vert variety if available) cooked al dente and chilled in Ice water, drained 
  • 1 cup  store-bought olive salad 
  • 3/4 pound small Yukon Gold potatoes, boiled until tender, cooled and sliced 1/4-inch thick  

For the Sherry Vinaigrette

  • ½ Cup               Sherry Vinegar 
  • 1 Tbs.               Dijon Mustard 
  • 1 Tbs.               Sugar 
  • 1 ½ tsp.             Salt 
  • 1 pinch             Freshly ground Black Pepper 
  • 1 ½ tsp.             Fines Herbs (70% parsley, 20% chervil, 10% chives) 
  • ½ Cup               Virgin olive oil 
  • ½ Cup               Canola Oil 





For the Salad
Heat a cast iron skillet on high for at least ten minutes.
While heating, remove the batteries from the smoke detector (if you really do this, be sure to put them back) 
Lightly dredge the Tuna  in the butter and sprinkle them evenly with the seasoning.
Sear the fish on all sides for about 15 seconds per side.
Remove to a rack and cool. When cooled, using a very sharp knife, slice into 1/2" pieces and refrigerate. 
Arrange the sliced potatoes and the green beans on four chilled plates and top with some of the olive salad.
Place in the refrigerator. 
To fry the poached eggs, drain them well, dredge in flour and soak in eggwash until the flour is sticky and then gently roll in the panko bread crumbs.
Heat about two inches of oil in a heavy saucepot to 325 degrees and quickly brown the eggs on each side, turning carefully.
Remove and drain on paper towels. 
Quickly toss the greens in the vinaigrette and place on the prepared plates.
Top with the olive salad and the egg.  Add more dressing if desired.
Serve immediately. 

For the Sherry Vinaigrette
Place all ingredients except oil in the blender.
Turn on low speed and slowly add the oils in a thin stream so that the dressing emulsifies.
Reserve at room temperature.

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