Seared Tuna Nicoise Recipe by Chef Gareth Mullins at The Marker Hotel
This Seared Tuna Nicoise recipe by Gareth Mullins at The Marker Hotel is an ideal starter for any summer meal. It’s also paired with Lusk Apple Balsamic and Quail Egg.
– 400g tuna
– 100g Green beans, topped and tailed
– 4 quail eggs
– 2 plum tomatoes, sliced into 8 wedges
– 50g pitted black olives
– 1 shallot, finely sliced
– 4 anchovies
– 200g small new potatoes, cooked and sliced
– Chopped parsley
– Garlic mayonnaise
– Lusk apple balsamic
– Olive oil
1. Cook the potatoes in boiling water until soft. Top and tail the green beans, place in boiling salted water for 2 minutes and refresh in iced water. Drop the quail eggs into boiling water for 3 minutes and refresh in iced water until chilled.
2. To cook the tuna, take from the fridge half hour before cooking allowing the fish to come to room temperature. Put a medium pan on the stove and heat until smoking hot. Season the tuna with salt and pepper and olive oil. Sear the tuna on all sides and allow resting for 4 minutes before slicing.
1. Toss all the salad ingredients in a bowl and season with olive oil, salt and pepper.
2. Place the cooked fish on top of salad, place the peeled quail egg around the side of salad.
3. To dress, drizzle with apple balsamic and finish with a dollop of garlic mayonnaise.
– Ask the fishmonger to remove all skin and blood line from the tuna.
– Make sure the pan is nice and hot for the fish.
– Pat dry the water off fish before cooking so it sears.
With over 16 years’ experience cooking in five star hotels in Ireland and Australia, Gareth spent seven years in the Merrion Hotel, where he was Head Chef in The Cellar Restaurant & Bar. Gareth and his team were chosen to cook the main course at the 2017 Restaurant Association of Ireland Awards.www.themarkerhoteldublin.com.