Elgin St., Elmdale & Bank St. now open for dine-in service

Tuna Nicoise Kit

Well spring is in full swing with asparagus and ramps pushing through the earth, and the virtues of summer are just around the corner thankfully.  Here’s a dish to kick in some lovely al fresco dining whether for lunch or a nice light dinner…. Salad Tuna Nicoise!! This has been a Bank street staple for years, kudos to Chef Eric Bimm who now runs our whiolesale department for this WBOH throwback!

Tuna Nicoise Salad

  • 2 6oz Ahi tuna Steaks
  • WBOH fish seasoning mix
  • Terramor Farms mixed greens and baby spinach
  • Perfectly cooked eggs (sorry guys you need to peel them)
  • Rideau Pines Farm asparagus (picked this morning!)
  • Boiled new potaotes
  • Kalamata olives
  • Heirloom grape tomatoes
  • Lemon thyme vinaigrette

To Prepare:

  • Pre heat bbq grill to medium high (gonna cook these tuna steaks hard and fast baby!)
  • Pat dry tuna steaks and season with wboh seasoning mix
  • Toss potatoes with a little s&p and olive oil (you’ll warm these up quickly on the grill)
  • Toss the asparagus with some s&p and olive oil and get ready for the grill.
  • Pit olives and cut grape tomatoes in half
  • Peel eggs
  • Place greens in large enough bowl to be able to toss everything together.
  • Grill Tuna to liking, I think about 1.5 – 2 minutes per side for medium rare
  • Grill asparagus and potatoes.
  • Toss Greens with vinaigrette, olives and tomatoes… place down on plates. Garnish with grilled asparagus and potatoes, slice peeled eggs in have and place on plates.
  • Slice Tuna, go to the plate. Fresh cracked pepper maybe a little finishing salt and voila!

Bon Appetite from The Whalesbone Kitchen and Crew!

 

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