This new take on the classic Niçoise salad features poached egg and lightly seared ahi tuna crusted with a zesty blend of chia seeds, lime, chili and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon-chia blend vinaigrette to make a hearty salad that’s a complete meal.
1 cup (250 milliliters) Extra virgin olive oil
1/2 cup (125 milliliters) Vegetable oil
24 each Baby yellow, red and purple new potatoes
2 pounds (1 kilogram) Fresh French green beans, trimmed
1/3 cup (75 milliliters) Chia Seeds with Citrus, Chili and Garlic Blend (Tuna)
Vinaigrette: place olive oil, vinegar, mustard and sea salt in blender container; cover. Blend on high speed until smooth. Pour into medium bowl. Stir in Chia Blend. Cover. Refrigerate until ready to use.
Tuna: season tuna with sea salt and pepper. Coat with Chia Blend, pressing firmly so mixture adheres to the tuna. Heat vegetable oil in large skillet on medium-high heat. Add tuna; sear 1 1/2 to 2 minutes on all sides. Remove tuna to plate; set aside to cool slightly. Cover and refrigerate until ready to serve.
For the Salad, cook potatoes in large saucepan of simmering salted water to cover 15 to 20 minutes or until fork tender. Drain and rinse with cold water. Let drain. Meanwhile, cook green beans in large saucepan of simmering salted water to cover 3 to 5 minutes or until tender-crisp. Drain and rinse with cold water. Drain well. Cut potatoes in half or quarter, depending on size. Place in large bowl with green beans. Add 1 cup (250 mL) of the Vinaigrette; toss to coat. Season with sea salt to taste. Set aside.
For the Poached Eggs, fill large deep saucepan with 2-in (5 cm) of water. Add 1 tbsp (15 mL) vinegar. Bring to boil. Reduce heat to medium. In batches of 6 eggs, break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with 5 eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels. Repeat until all eggs are cooked.
To serve, slice tuna into thin slices. Divide potato mixture, tomatoes, cucumbers and olives among 24 plates. Top each with tuna slices and a poached egg. Drizzle remaining Vinaigrette over tuna slices. Sprinkle egg with additional Chia Blend.