Swap out the tired canned tuna for fresh sashimi grade tuna in this updated take on a classic. Top with a briny and complex black olive foam that lightly dances over the palate to bring it all together in a single bite.
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Ingredients
- 454g (1 lb) Ahi Tuna, Raw
- 40g (5-7 green beans) Green Beans, Raw
- 100g (2 ea) Eggs, Large
- 120g (4 oz, about 2) Roma Tomatoes, Stemmed and Seeded
- Black olive foam
- 200g (7 oz) Oil Cured Olives
- 200g (6 oz) Extra Virgin Olive Oil
- 16g (2 Tbsp 2 tsp) Mono & Diglyceride Flakes
- 10g (2 tsp) Salt
Equipment
- Baking Trays
- Small Sauce Pot with a Cover
- Excalibur Dehydrator
- Blender
- 250 Micron Superbag
- Whipping Siphon + One N2O Charge
- Medium Sized Bowl
Timing
Active Time: 1 Hour
Total Time: 24 Hours
Yield
20 Portions
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Dehydrate Olives
Check each olive for pits. If you bought whole oil-cured olives, be sure to remove all the pits. If you bought pitted olives, slice them in half before spreading on the tray of a dehydrator.
Turn your dehydrator on 135F and set the timer for 24 hours.
If you don’t have a dehydrator simply place the pitted olives on a sheet pan and into the oven on the warming temperature for 3 hours. Then turn off the oven allow the olives to sit in the dry oven for 10 hours or overnight.
The olives should be dry and brittle at this point, if they are slightly soft this is fine as well. You should not be able to squish them between your fingers though.
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Blend Olives
Place the olives, salt, and olive oil in a blender and blend on high for 5 minutes.
Do not shorten the time on this; allow it to blend for the full 5 minutes. The oil should be black.
Pour the blended oil through a 250 micron superbag directly into a small sauce pot.
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Combine Oil with Mono & Diglyceride Flakes
Add the Mono & diglyceride flakes and heat the oil until flakes have melted. Use a thermometer to heat the oil to 140F. Stir the oil to make sure the Mono & diglyceride flakes have melted.
Pour the oil into a whipping siphon and charge with one N2O charger.
Place the whipping siphon in the refrigerator until needed.
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Hard Boil Eggs
In a small pot place the eggs and cover them with cold water.
Bring the water to a boil and cover, then turn off the heat but leave the pan on the burner. The residual heat will keep the water warm. Start a timer for 10 minutes this will yield a hard-boiled egg.
Peel the eggs, reserve the yolks for another use, and dice the whites. Set aside until needed.
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Slice & Dice
Thinly slice the green beans into little coins and place them in a medium sized bowl.
Dice the stemmed and seeded roma tomato, and add them to the bowl with the green beans.
Dice the tuna and add it to the bowl as well.
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Garnish & Serve
Stir until all the ingredients are evenly distributed.
To serve, divide the tuna mixture into 1 oz portions (about 20) into Hor D’oeuvres spoons or dishes.
Add a small spoonful of diced egg white to the top of each.
Dispense the black olive foam into small bowl and spoon a small amount on top of each portion. You can dispense the foam directly on top of each portion if you would like.
Serve immediately.
Summary
Recipe Name
Updated Nicoise Salad with Black Olive Foam
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
Comments (2)
May 14, 2019 10:02 am
[…] our Deconstructed Harvey Wallbanger or Updated Niçoise Salad with Black Olive Foam recipe a try! The Deconstructed Harvey Wallbanger re-imagines this classic from the ground up and […]
February 25, 2021 6:52 pm
Dehydrating olives, then blending them with olive oil to make a foam… is hardly an update. It’s just olives without the texture of olives.
The rest is just the same cut in smaller bits. Meh.