RECIPE: Nicoise Salad with Chia, Citrus and Chili Crusted Tuna

This new take on the classic Niçoise salad features poached egg and lightly seared ahi tuna crusted with a zesty blend of chia seeds, lime, chili and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon chia blend vinaigrette to make a hearty salad that’s a complete meal.

Prep Time: 30 min
Cook Time: 50 min
Makes: 6 servings

Ingredients:

For the Vinaigrette:

• ¼ cup (50 mL) extra virgin olive oil
• ¼ cup (50 mL) white wine vinegar
• 2 tsp (10 mL) Dijon mustard
• ½ tsp (2 mL) Club House Sea Salt Grinder
• 1 tbsp (15 mL) Chia Seed with Citrus, Chili and Garlic Blend (recipe in the description)

For the Tuna:

• 1 rectangular piece (6 oz/170 g) sashimi-grade ahi tuna loin
• ½ tsp (2 mL) Club House Sea Salt Grinder
• ¼ tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper
• 1 tbsp (15 mL) Chia Seed with Citrus, Chili and Garlic Blend (recipe in the description)
• 2 tbsp (30 mL) vegetable oil

For the Salad:

• 6 each baby yellow, red and purple new potatoes
• ½ lb (250 g) fresh French green beans (haricot verts), trimmed
• 1 tbsp (15 mL) white wine vinegar
• 6 large eggs
• ½ cup (125 mL) assorted teardrop tomatoes, halved
• ½ cup (125 mL) thinly sliced baby cucumbers
• ¼ cup (50 mL) pitted niçoise olives, halved
• Chia Seed with Citrus, Chili and Garlic Blend (recipe follows)

Instructions:

1. For the Vinaigrette, place oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia Blend. Cover. Refrigerate until ready to use.

2. For the Tuna, season tuna with sea salt and pepper. Coat with Chia Blend, pressing firmly so mixture adheres to the tuna. Heat oil in large skillet on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.

3. For the Salad, cook potatoes in large saucepan of simmering salted water to cover 15 to 20 minutes or until fork tender. Drain and rinse with cold water. Let drain. Meanwhile, cook green beans in large saucepan of simmering salted water to cover 3 to 5 minutes or until tender-crisp. Drain and rinse with cold water. Drain well. Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add ¼ cup (50 mL) of the Vinaigrette; toss to coat. Season with sea salt to taste. Set aside.

4. For the Poached Eggs, fill large deep saucepan with 2-in (5 cm) of water. Add 1 tbsp (15 mL) vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

5. To serve, slice tuna into thin slices. Divide potato mixture, tomatoes, cucumbers and olives among 6 plates. Top each with tuna slices and a poached egg. Drizzle remaining Vinaigrette over tuna slices. Sprinkle egg with additional Chia Blend.