Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad Recipe

Name: Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons coarse salt; 4 ounces capers, drained; 1 cup rice vinegar; 1/2 cup olive oil; 2 tablespoons Dijon mustard; 2 teaspoons agave syrup; 2 tablespoons brown sugar; 1 1/2 pounds fresh tuna; Herbes de Provence; Olive oil; 1 pound heirloom fingerling potatoes; Olive oil; 2 radishes, shaved; 1 bulb fennel, shaved; 1 bunch asparagus, tips only, blanched; 8 ounces arugula; 4 to 6 quail eggs, hard-boiled,

Servings: persons

3 tablespoons coarse salt
4 ounces capers, drained
1 cup rice vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons agave syrup
2 tablespoons brown sugar
1 1/2 pounds fresh tuna
Herbes de Provence
Olive oil
1 pound heirloom fingerling potatoes
Olive oil
2 radishes, shaved
1 bulb fennel, shaved
1 bunch asparagus, tips only, blanched
8 ounces arugula
4 to 6 quail eggs, hard-boiled,

1
For the vinaigrette: Place the salt in a zip-lock back.
2
Fill the bag with smoke using a Smoking Gun filled with hickory chips.
3
Seal and set aside for 20 minutes or longer.
4
Repeat for the capers.
5
In a blender, combine the smoked capers and 1 tablespoon of the smoked salt.
6
Add the rice vinegar, olive oil, mustard, agave and brown sugar.
7
Blend until smooth.
8
For the tuna: Cut the tuna into 6-ounce portions.
9
Roll on all sides in herbes de Provence.
10
Heat a saute pan over high heat; coat with olive oil.
11
Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
12
For the potatoes: Heat a grill pan over medium-high heat.
13
Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil.
14
Add to the pan and grill until fully cooked.
15
For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula.
16
Dress with vinaigrette.
17
Top with the quail eggs.
18
To plate: Place some grilled potatoes on each plate.
19
Spoon some of the asparagus salad over the potatoes.
20
Cut the tuna into slices and arrange on top of the salad.
21
Serve.

742

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 tablespoons coarse salt, 4 ounces capers, drained, 1 cup rice vinegar, 1/2 cup olive oil, and more.

Yes, Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad 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.

Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad

How did you like this recipe?

Frequently Asked Questions