Carpaccio of Yellowfin Tuna Niçoise from The French Laundry Cookbook by Thomas Keller

Ingredients

• 8 ounces sushi-quality yellowfin tuna fillet with as little sinew as possible
• 1 tablespoon Pepper Confetti
• Extra virgin olive oil
• ¼ teaspoon balsamic vinegar
• Kosher salt
• 3 tablespoons Tapenade
• 1 teaspoon extra virgin olive oil
• 6 quail eggs, hard-boiled (2 minutes) and peeled
• ¼ cup Herb Salad
• Fleur de sel
• 1 small fennel bulb
• Canola oil for deep-frying
• 1 teaspoon capers, drained
• 1 cup loosely packed frisée (inner white leaves only)
• 6 triangular-shaped brioche Croutons
• 1 tablespoon hot paprika
• ½ small yellow bell pepper
• ½ small red bell pepper