Herb-Infused Tuna Niçoise on Salt Block

"1 (10 to 12-inch) square salt block, at least 1 ½ inches thick 1 large shallot, finely chopped ¼ cup red wine vinegar 2 teaspoons Dijon mustard large garlic clove, minced ½ teaspoon anchovy paste ¾ cup extra-virgin olive oil, divided 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh tarragon leaves 1 teaspoon dried lavender 1 teaspoon coarsely ground black pepper, divided 2 (6-ounce) tuna steaks, about 1½ inches thick 4 red-skin or golden potatoes, thinly sliced 8 ounces haricot vert green beans or other young tender green beans, stems trimmed 1 head Boston lettuce, broken into leaves ¼ cup drained bottled capers ½ pint grape tomatoes, quartered lengthwise 3 hard-cooked eggs, peeled and quartered ½/ cup Niçoise or other oil-cured black olives 8 fresh basil leaves, cut into fine strips"

CellarDog47

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6/1/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Elevate your tuna Niçoise with a unique cooking method on a salt block, infusing the dish with flavorful herbs and a hint of lavender.

herb-infused tuna-niçoise salt-block grilled lavender

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Name: Herb-Infused Tuna Niçoise on Salt Block
Yield: 2
Ingredients: 1 (10 to 12-inch) square salt block, at least 1 ½ inches thick; 1 large shallot, finely chopped; ¼ cup red wine vinegar; 2 teaspoons Dijon mustard; 1 large garlic clove, minced; ½ teaspoon anchovy paste; ½ cup extra-virgin olive oil, divided; 1 teaspoon fresh thyme leaves; 1 teaspoon chopped fresh tarragon leaves; 1 teaspoon dried lavender; ½ teaspoon coarsely ground black pepper, divided; 2 (6-ounce) tuna steaks, about 1½ inches thick; 4 red-skin or golden potatoes, thinly sliced; 8 ounces haricot vert green beans or other young tender green beans, stems trimmed; 1 head Boston lettuce, broken into leaves; ¼ cup drained bottled capers; ½ pint grape tomatoes, quartered lengthwise; 3 hard-cooked eggs, peeled and quartered; ½ cup Niçoise or other oil-cured black olives; 8 fresh basil leaves, cut into fine strips

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