Grilled Tuna with Niçoise Vinaigrette and Panisse

When I was living in the south of France, these flavors, combined or not, were prevalent. In brief – this dish is Provence on a plate. Panisse is usually served thin, like a crepe. I make it more as a substantial side-dish – cooling it, cutting it and sautéing it.

Ingredients

FOR THE PANISSE:

3 tablespoons olive oil
1 teaspoon minced fresh garlic
2 1/2 cups chicken broth
3/4 cup chickpea flour
1/2 cup all-purpose flour, + more for dusting
kosher salt
black pepper in a mill

FOR THE VINAIGRETTE:

3 tablespoons red wine vinegar
1/2 cup finely chopped roasted, peeled tomato
1 1/2 tablespoons finely chopped Niçoise olives
1 tablespoon capers
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/3 cup plus 1 tablespoon extra virgin olive oil

FOR THE TUNA:

4 sushi-grade tuna steaks, 6 – 7 ounces each, 1 1/4 -inch to 1 1/2 -inch thick
1 tablespoon olive oil
kosher salt
black pepper in a mill

Directions

1. For the Panisse: Pour 1 tablespoon olive oil into a heavy-bottomed 2-quart saucepan and heat it over medium heat. Add the garlic and stock and bring it to over a simmer over high heat. Slowly whisk in the chickpea flour and all-purpose flour into the simmering stock until the mixture thickens and is smooth, with no lumps whatsoever, approximately 8 minutes.

2. Lower the heat and continue to cook until it takes on the consistency of loose mashed potatoes, approximately 5 minutes more.

3. Pour the mixture into an 8x8-inch Pyrex dish. Brush the top with 1 tablespoon olive oil, and allow to cool. Then cover and refrigerate for 2 hours, or up to 24 hours.

4. When ready to proceed, cut the chickpea cake into four rounds with a 3 1/2 - inch cookie cutter. Line a large plate with paper towels, and set it aside. Dust the Panisse rounds with all-purpose flour on both sides, and then shake off any excess.

4. Heat the remaining tablespoon oil in a heavy-bottomed, 10-inch, nonstick saute pan set over medium-high heat. Add the rounds and cook until lightly golden, approximately 3 minutes per side. Drain on the paper towel-lined plate, season with salt and 5 grinds of pepper, or to taste, and serve.

5. For the vinaigrette: Combine all the vinaigrette ingredients (except for the olive oil) in a medium-sized stainless steel bowl and whisk well to combine. Slowly whisk in the olive oil to emulsify.

6. For the tuna: Prepare a grill pan over high heat. Rub the tuna steaks with olive oil and season them with salt and 3 grinds of black pepper per side. When the grill pan is hot, sear the steaks for 3 – 4 minutes per side for rare, or longer for more well done.

7. Place one tuna steak on each of 4 warm plates. Drizzle with Niçoise Vinaigrette. Finish each plate with a serving of Panisse.

Image Source: Barefoot Contessa