Delmonico's Yellowfin Tuna Nicoise

Recipe Ingredients

3/4 cup	177ml	Creamy Parmesan Dressing - (listed below)
1 lb	454g / 16oz	Red potatoes - scrubbed, and cut
		Lengthwise into 1/4" thick slices
6 oz	170g	Haricots verts - ends trimmed
		= (or small thin green beans)
1/2 cup	118ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
4 teaspoons	20ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
2 teaspoons	10ml	Minced garlic
1 lb	454g / 16oz	Roma plum tomatoes - cut 1" cubes
1/2 cup	118ml	Halved seeded black brine-cured olives
1/2 cup	118ml	Halved seeded green brine-cured olives
1/2 cup	118ml	Mayonnaise, preferably homemade
1 teaspoon	5ml	Lemon juice
1 tablespoon	15ml	Minced red onion
1/2		Hard boiled egg - peeled, and
		Coarsely sieved
1 teaspoon	5ml	Capers - drained, chopped
2 teaspoons	10ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Chopped fresh tarragon
2		Hearts of romaine lettuce - rinsed, patted dry
2 1/2 lbs	1135g / 40oz	Yellowfin tuna - trimmed of sinew,
		Cut 6 equal rectangular portions, abt 1"
		By 1" by 4" each
		Creamy Parmesan Dressing
1		Egg (large)
1/4 teaspoon	1.3ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Chopped garlic
2		Anchovy fillets
2 tablespoons	30ml	Grated Parmesan
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Dijon mustard
1/4 cup	59ml	Extra-virgin olive oil
1 teaspoon	5ml	Worcestershire Sauce
2		Hot pepper sauce

Recipe Instructions

Make the Creamy Parmesan Dressing and set aside.

Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, about 3 1/2 minutes. Drain in a colander.

Add the green beans to the other pot and blanch until tender, 4 minutes. Drain in a colander.

Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add the drained potatoes, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, and cook, shaking the pan occasionally, until golden brown on both sides, 8 minutes. Add the remaining tablespoon of oil, garlic, and drained green beans. Stir to combine and cook for 1 minute. Add the tomatoes and olives and cook until the tomatoes are warmed through, stirring occasionally, 2 minutes. Remove from the heat. Add the mayonnaise, lemon juice, minced onion, hard-boiled egg, capers, parsley, and tarragon and stir to combine. Taste and adjust seasoning, if necessary.

Combine the lettuce with the Creamy Parmesan Dressing and toss to coat. Arrange 3 or 4 leaves along the side of 6 large plates. Spoon the vegetables along the other side of the plate. Let sit while cooking the tuna.

Season each tuna portion with 1/2 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining pepper.

Heat the remaining 1/4 cup of oil in 1 large skillet or 2 medium skillets, over medium-high heat. Add the tuna and sear, about 15 seconds per side. Remove from the pan and cut each crosswise into 4 equal pieces. Arrange the tuna slices down the middle of each plate, and serve.

Creamy Parmesan Dressing: Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds until coddled.

In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add the egg and whisk well to combine. Add the cheese, lemon juice, and mustard, and whisk well. Add the olive oil in a steady stream, whisking constantly. Add the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasoning, if necessary.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C15) - from the TV FOOD NETWORK

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