Olive and rice cracker-crusted tuna with niçoise salad
By Spencer Watts
240 grams ahi tuna loin
1/3 cup (80 milliliters) chopped black olives
10 plain rice crackers
3 tablespoons (45 milliliters) canola oil
180 grams green beans, steamed
2 teaspoons (10 milliliters) olive oil
2/3 cup (160 milliliters) thinly-sliced sun-dried tomatoes
1 teaspoon (5 milliliters) red wine vinegar
1 tablespoon (15 milliliters) olive oil
Prepare crust for tuna: Break up rice crackers and blitz in a food processor. Add to a plate with chopped olives. Mix olives and cracker crumbs together with fingers. Gently press the tuna into mixture. Roll and press the mixture onto all sides of the tuna, but not the ends. Wrap tuna tightly in plastic wrap and put in fridge for 20 minutes to firm up.
Put water on to boil for the poached egg.
Steam your green beans to desired doneness.
Spray a piece of plastic wrap with a non-stick spray and lay wrap in a ramekin. Add cracked pepper, salt, one teaspoon (five milliliters) olive oil and one egg. Lift up sides of wrap around egg and tie closed. Repeat with a second egg. Lay pouches into boiling water for two to three minutes to poach with a soft yolk. Poach longer if you prefer it cooked more.
Remove eggs from water, cut plastic off the egg without breaking the egg.
Remove coated tuna from fridge and unwrap. Place remaining tablespoon of oil into a hot skillet. Sear tuna loin on all sides for five to ten seconds or to desired doneness.
Toss green beans and sun-dried tomatoes with vinegar and one tablespoon (15 milliliters) of olive oil. Season.
Plate the salad. Slice tuna with sharp, hot knife and serve on top of salad. Top each plate with a poached egg and adjust seasoning as desired.
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