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Vancouver Canucks Chef Robert Bartley stopped by our live kitchen in the Vancouver showroom for a cooking segment on the Marc and Mandy show. Tasty treats were whipped up for the cameras, including this Amuse Bouche (Bite Sized Tuna Nicoise) recipe:
***RECIPE***
Bite Sized Tuna Nicoise (Amuse Bouche)
Serves 4
2 large eggs, hard boiled
1 tbsp mayonnaise
1 Yukon gold potato, boiled and diced
1 tsp chives, minced
4 x 2 oz pieces of centre cut, Ahi Tuna loin, pounded thin like Carpaccio
8 pieces French beans, blanched
1 shallot, minced
8 Kalamata olives, pitted
4 red cherry tomatoes,
1 lemon, juiced
1 tsp capers
1 tbsp olive oil
Salt and black pepper to taste
For the Tuna
Cut 4 slabs of centre cut tuna into 2” squares and ¼ inch thick. Place in between 2 pieces of saran wrap and pound paper thin.
Peel the hard boiled eggs and dice into bite sized pieces. Combine in a mixing bowl with the diced cooked potato, chives and mayonnaise. Set aside
Carefully spoon a tsp of egg salad into the middle of the pounded tuna and wrap tightly into a ball shape. Set aside.
Slice green beans, tomato and olives into slivers and place in mixing bowl. Add the shallot and capers and season with lemon juice, olive oil, salt and pepper.
Spoon vegetables on to a small plate and rest tuna ball on top. Season tuna with a little olive oil and salt and pepper.
