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Salade riche with smoked tuna — image

Salade riche with smoked tuna

Smoked tuna gives this salade riche extra depth.In an electric smoker, you can easily and precisely smoke the tuna with wood chips, for a subtle smoky flavor.

Ingredients

2Thyme sprigs
1lWater
1Lemon (in slices)
40gSalt
30gSugar
Electric smoker
1kgFresh tuna fillet
Beech wood smoking chips

30mlChardonnay wine vinegar
60mlLightly whipped cream
25gParsley (chopped)
2Eggs (M)
60gCapers (chopped)
260gFrench Dijon mayonnaise
600gCornichons (chopped)

Butterhead lettuce (pan sucre)
Olives (chopped)
Green beans (halved)
Baby potatoes (cooked)
Provençal herbs
Cherry tomatoes

Preparation

  1. Warm a little water and dissolve the salt and sugar in it. Then add the rest of the water, the lemon, and the thyme.
  2. Brine the tuna in this mixture for 12 hours.
  3. Pat the tuna dry and let it air-dry uncovered in the refrigerator for about 1 hour.
  4. Smoke the tuna on beech wood at about 120°C until it reaches a core temperature of 60°C.

  1. Boil the eggs for 10 minutes and peel them. Finely chop the egg whites and press the yolks through a sieve.
  2. Mix the egg whites with the yolks, chopped capers, chopped cornichons, and vinegar. Then mix this into the mayonnaise.
  3. Season the cream with salt and pepper and fold it into the mixture until a thick sauce forms.
  4. Finally, mix in the parsley.

  1. Halve the baby potatoes and stew them in clarified butter with the herb mix to taste.
  2. Blanch the green beans and then stew them in butter with a little broth.
  3. Roast or lightly smoke the tomatoes with a bit of olive oil and season with salt.
  4. Assemble the salad as you like with the ingredients. Cut the tuna into cubes and distribute them over the salad.
  5. Spoon some sauce over the salad and finally grate some Parmesan cheese on top.