Cold Tuna Nicoise Casserole with Anchovy Dressing (Emeril Lagasse) Recipe
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Ingredients:
- essence , recipe follows
- 4 hard boiled large eggs, peeled and sliced into thin rounds
- anchovy dressing , recipe follows
Directions:
- Lightly season the tuna on both sides with Essence, salt and pepper.
- In a large skillet, heat the oil over high heat. Add the tuna and cook on both sides until seared and medium inside, 3 to 4 minutes per side. (Alternatively, grill the tuna until medium.) Place on a plate, let cool, then refrigerate until chilled, 2 to 4 hours.
- Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, 3 to 4 minutes. Drain in a colander and shock in an ice bath. Drain well and refrigerate until ready to serve.
- Add the green beans to the other pot and blanch until tender, about 4 minutes. Drain in a colander and shock in an ice bath. Drain well and refrigerate until ready to serve.
- In a 3-quart clear glass bowl, arrange the lettuce across the bottom. Top with the chilled potatoes and green beans, then the tomatoes, eggs, and olives. With a fork or your fingers, break the tuna into large bite-sized chunks and arrange over the top of the olives. Drizzle the dressing over the top, garnish with capers and fresh herbs, and serve.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Anchovy Dressing:
- In a medium bowl, mash the anchovies, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use. (The dressing will keep refrigerated for up to 12 hours.)
- Yield: about 1 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684.32 Kcal (2865 kJ) | ||
| Calories from fat | 495.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.05g | 85% | |
|---|---|---|---|
| Cholesterol | 174.99mg | 58% | |
| Sodium | 2881.94mg | 120% | |
| Potassium | 1153.25mg | 25% | |
| Total Carbs | 30.04g | 10% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 22.06g | 44% | |
| Vitamin C | 24.5mg | 41% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 57.6mg | 320% | |
| Calcium | 122.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 145.43 Kcal (609 kJ) | ||
| Calories from fat | 105.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.7g | 85% | |
|---|---|---|---|
| Cholesterol | 37.19mg | 58% | |
| Sodium | 612.48mg | 120% | |
| Potassium | 245.09mg | 25% | |
| Total Carbs | 6.38g | 10% | |
| Sugars | 1.24g | 23% | |
| Dietary Fiber | 1.95g | 37% | |
| Protein | 4.69g | 44% | |
| Vitamin C | 5.2mg | 41% | |
| Vitamin A | 0.3mg | 40% | |
| Iron | 12.2mg | 320% | |
| Calcium | 26.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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