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Tuna Niçoise Canapés

"It's so beautifully arranged on the plate - you know somebody's
fingers have been all over it."

~ Julia Child

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Tuna Niçoise Canapés
Food & Wine 1995

Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

Rare and Out of Print Books

“This clever version of salade Niçoise comes from Flavors Catering
in New York City. Use potatoes about 1 1/2 inches in diameter so
that the hors d’oeuvres will be the same size. Thin green bean tips
are used for garnish; the rest can be tossed into a green salad.”

Makes 2 dozen

1/2 pound tuna steak, 1 inch thick
1/4 cup soy sauce
1 tablespoon tapenade (black olive paste)
1/4 cup olive oil
6 Niçoise olives, pitted and coarsely chopped
3 tablespoons drained capers
1/4 cup mayonnaise
1 pound small unpeeled red potatoes
24 haricots verts or thin green
beans (about 4 ounces)
2 small plum tomatoes, seeded
and cut into 1/2-inch dice

1. Cut the tuna against the grain into 1/2-inch-thick strips. Cut each
strip into 1-inch-long pieces; you should have 24 pieces of tuna.
2. In a medium bowl, combine the soy sauce and the black olive paste.
Add the pieces of tuna and stir gently to coat. Cover and let the tuna
marinate in the refrigerator for at least 1 hour or up to 3 hours.
3. Heat the olive oil in a large skillet. Pat the tuna pieces dry with paper towels and add half the pieces to the skillet. Cook over high heat,
turning once, until the tuna is well browned, about 15 seconds per
side. Transfer the tuna to paper towels to drain. Sear the remaining
tuna pieces in the skillet. Let cool, then cover and refrigerate the
tuna for at least 2 hours or up to one day.
4. Chop the olives with 1 tablespoon of the capers to form a chunky
paste. Transfer to a small bowl and stir in the mayonnaise.
5. Cut the red potatoes crosswise into 24 rounds, about 1/4 inch thick.
Put the potato rounds in a medium saucepan of cold salted water
and bring to a boil over high heat. Lower the heat to moderate and
cook the potatoes until tender, 7 to 10 minutes. Using a slotted
spoon, transfer the potato rounds to paper towels to drain.
6. Bring the cooking water back to a boil and add the haricots verts.
Boil over moderately high heat until the beans are tender, about 1
minute. Drain the beans, rinse them with cold water, and transfer
to paper towels to drain. Cut 1 inch from both tips of each of the
beans and reserve for the garnish.
7. Spoon 1/2 teaspoon of the olive mayonnaise on each potato slice.
Set a piece of tuna on top and garnish each with 1/2 teaspoon
of the diced tomatoes, a few capers, and 2 haricot vert tips.

(Make Ahead: The hors d’oeuvres can be refrigerated for up to 8 hours.)

Featured Archive Recipes:
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Potatoes and Tuna

La (Vraie) Salade Niçoise
Layered White Bean, Tuna and Vegetable Dip

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