How To: Make a classic tuna Niçoise salad with tomatoes, olives and herbs

This is definitely a great tuna dish for you fish lovers. It's not your typical tuna salad though, because it features some very delicious tuna filets. See how to make this classic Niçoise tuna delight, which is actually really easy! Chef Keith Pooler shows you that the tuna and tomatoes are steeped in oil, with hard-boiled eggs, chickpeas, Nicoise olives and a vinaigrette with basil, thyme, chives and tarragon, which come together in a colorful and delicious dish that demands attention.

INGREDIENTS:

Tuna Confit

* 1½ lbs fresh tuna (sinew or ends)
* 3 sprigs of thyme
* 6-8 parsley stems
* 2-3 cilantro leaves & stems
* 2-3 sprigs chervil
* 2 garlic cloves, sliced
* 1 bay leaf
* 1 tsp red pepper flakes
* 1 tbsp coriander
* 1 tbsp cumin
* 3 shallots, sliced
* 1 tsp black peppercorns
* salt to taste
* canola oil

Tomato Confit

* 6 Roma tomatoes, peeled, seeded & halved
* 1 shallot, sliced
* 1 clove garlic, sliced
* 1 bay leaf
* 2 sprigs of thyme
* 1 sprig rosemary
* 8 parsley stems
* 5 peppercorns
* canola oil

Herb Vinaigrette

* 1 clove garlic
* 1 shallot
* 1 tbsp honey
* 1 tbsp Dijon mustard
* ½ cup red wine vinegar
* ¼ cup balsamic vinegar
* 2 thyme sprigs
* ¼ bunch basil leaves
* ½ bunch chives
* 4 tarragon sprigs
* 1½ cups canola oil
* salt to taste

Hard-Boiled Eggs

* 2 eggs
* 1 tbsp kosher salt

Other Ingredients

* handful green beans, blanched & shocked
* ¼ cup Nicoise olives, cut into slivers
* ? lb mesclun greens
* 1 cup cooked or canned, rinsed & drained chickpeas

Special Equipment

* food thermometer
* food processor