Recipe: Open-face tuna nicoise stacks
Lemon Caper Mayo
- 1 egg yolk
- 1 tsp Dijon mustard
- ½ tsp sea salt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
- ½ cup vegetable oil
- 1 tbsp capers
- 8 quail eggs
- 6 oz fresh sushi-grade tuna, 1" thick
- 1 tsp extra-virgin olive oil
- 1 tbsp fresh thyme leaves
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 6 slices brioche
- 4 Campari tomatoes, sliced
- 2 tbsp pickled banana pepper rings
- ½ cup microgreens
1 In a food processor, combine the egg yolk, Dijon mustard, salt, lemon juice and zest and pulse to combine. With the motor running, slowly pour in the oil, drop by drop at first, until the mixture comes together, then pour in a slow, steady stream until it’s all incorporated and the mayo has thickened.
2 Scrape down the sides of the bowl, add the capers and process again for 1 minute more.
3 Fill a small saucepan with water and bring to a boil. Using a slotted spoon, carefully add the quail eggs. Boil for 3½ to 4 minutes. Cool the eggs in a bowl of ice water for a few minutes and then peel and slice in half horizontally.
4 Rub the tuna with the olive oil and press on the thyme, salt and pepper. Heat a non-stick skillet over medium heat and, when it’s hot, add the tuna.
5 Sear for 1½ minutes per side and then move to a cutting board to rest for a couple of minutes. Cut into ¼" slices and then into 1½" pieces.
6 Lightly toast the brioche and stamp out 2 rounds from each slice with a 2" cookie cutter.
7 Assemble the stacks by spreading the brioche with some of the lemon caper mayo, then adding a slice of tomato, a slice of tuna, some banana pepper rings and some microgreens.
8 Top the stack with half a quail egg and secure with a skewer if you want.
Prep & Cook Time: 1 hour.
Makes: 12 stacks.