Ingredients:
- 1 lb Fresh Tuna
- 2 tbs Mustard Seeds
- ½ tsp Dijon Mustard
- 2 oz Extra Virgin Olive Oil
- Salt and Pepper to Taste
- 2 lb Yukon Gold Potato
- Juice of one Lime Juice
- 1 tbs Aji Amarillo
- 3 tbs Mayonnaise
- Salt and Pepper to Taste
- 80 French Green Beans
- 16 Quail Eggs
- 16 Grape Tomatoes
- 32 Nicoise Olives
- 1/2 cup Mayonnaise
- 1/4 cup Pitted Nicoise olives
- Micro Greens and Lemon zest for garnish
- Chive Oil to Drizzle
Instructions:
- Marinate the Tuna in the Olive oil, Mustard seeds, and Mustard for ½ hour. Season with Salt and Pepper. Sear on a hot pan, turning it to get a nice even sear along all the edges. Extreme caution must be taken to not overcook it. When seared, cool.
- Boil the potatoes, skin on, until tender. Peel the potato. Dice half of the potatoes and pass the other half through the ricer. Toss with mayonnaise, lime juice, Aji Amarillo and season with salt and pepper. These last ingredients can be modified depending on your taste. You can make it tangier or less tangy by increasing or eliminating the lime juice. You can also adjust the spiciness level with the Aji Amarillo. Using a ring mold place the potato in the mold and chill.
- Blanch the green beans. Cook and peel the egg.
