Cold Tuna Nicoise Casserole with Anchovy Dressing Recipe

Name: Cold Tuna Nicoise Casserole with Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tuna steaks, each about 8 ounces and 1-inch thick; Essence, recipe follows; Salt; Freshly ground black pepper; 1 tablespoon olive oil; 1 pound red potatoes, scrubbed and cut crosswise into 1/4-inch thick slices; 6 ounces haricots verts, or small, thin green beans, ends trimmed; 1 small head romaine or Bibb lettuce, rinsed and patted dry, and torn into bite sized pieces; 1 pound Roma tomatoes, cut into 1-inch cubes; 4 hard boiled large eggs, peeled and sliced into thin rounds; 1/2 cup halved and seeded black brine-cured olives; 1/2 cup halved and seeded green brine-cured olives; Anchovy Dressing, recipe follows; 1 tablespoon small capers, drained; Chopped assorted soft herbs, such as parsley, basil, chives, as garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 2 anchovy fillets, drained; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon chopped garlic; 1 large egg; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard

Servings: persons

3 tuna steaks, each about 8 ounces and 1-inch thick
Essence, recipe follows
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 pound red potatoes, scrubbed and cut crosswise into 1/4-inch thick slices
6 ounces haricots verts, or small, thin green beans, ends trimmed
1 small head romaine or Bibb lettuce, rinsed and patted dry, and torn into bite sized pieces
1 pound Roma tomatoes, cut into 1-inch cubes
4 hard boiled large eggs, peeled and sliced into thin rounds
1/2 cup halved and seeded black brine-cured olives
1/2 cup halved and seeded green brine-cured olives
Anchovy Dressing, recipe follows
1 tablespoon small capers, drained
Chopped assorted soft herbs, such as parsley, basil, chives, as garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 anchovy fillets, drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped garlic
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
3/4 cup olive oil
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1 teaspoon Worcestershire Sauce

1
Lightly season the tuna on both sides with Essence, salt and pepper.
2
In a large skillet, heat the oil over high heat.
3
Add the tuna and cook on both sides until seared and medium inside, 3 to 4 minutes per side.
4
(Alternatively, grill the tuna until medium.)
5
Place on a plate, let cool, then refrigerate until chilled, 2 to 4 hours.
6
Bring 2 medium pots of salted water to a boil.
7
Add the potatoes to 1 pot and blanch until just tender, 3 to 4 minutes.
8
Drain in a colander and shock in an ice bath.
9
Drain well and refrigerate until ready to serve.
10
Add the green beans to the other pot and blanch until tender, about 4 minutes.
11
Drain in a colander and shock in an ice bath.
12
Drain well and refrigerate until ready to serve.
13
In a 3-quart clear glass bowl, arrange the lettuce across the bottom.
14
Top with the chilled potatoes and green beans, then the tomatoes, eggs, and olives.
15
With a fork or your fingers, break the tuna into large bite-sized chunks and arrange over the top of the olives.
16
Drizzle the dressing over the top, garnish with capers and fresh herbs, and serve.
17
Combine all ingredients thoroughly.
18
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
19
Published by William and Morrow, 1993.
20
In a medium bowl, mash the anchovies, salt, pepper, and garlic into a paste with the back of a fork.
21
Add the egg and whisk well to blend.
22
Add the lemon juice and mustard, and whisk well.
23
Add the oils in a steady stream, whisking constantly to form a thick emulsion.
24
Add the shallots and Worcestershire, whisk well, and adjust the seasoning, to taste.
25
Cover and refrigerate until ready to use.
26
(The dressing will keep refrigerated for up to 12 hours.)

1129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 3 tuna steaks, each about 8 ounces and 1-inch thick, Essence, recipe follows, Salt, Freshly ground black pepper, and more.

Yes, Cold Tuna Nicoise Casserole with Anchovy Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Tuna Nicoise Casserole with Anchovy Dressing

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