Herbes de Provence Crust Tuna Niçoise Recipe | Cooking with Robots
Tuna steaks crusted in dried French herbs served over a bed of bibb lettuce and heirloom tomatoes.
Ingredients
- 4 6oz portions Ahi Tuna Steaks (Sashimi Grade)
- 4 tablespoons Herbes de Provence
- 2 heads Bibb Lettuce
- 3 large Heirloom Tomatoes
- 8 ounces Haricots Verts (French Green Beans)
- 0.5 cup Niçoise Olives
- 12 ounces Fingerling Potatoes
- 6 pieces Quail Eggs
- 4 fillets Anchovy Fillets in Oil
- 0.5 cup Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard
- 2 tablespoons Champagne Vinegar
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