Re: Covid 19 - Elgin St. is Still open for takeout/Patio seating | Kent St. still open

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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