Tuna Niçoise Like You've Never Seen It Before

We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Today, Chris Hastings, chef of Birmingham, Alabama's Hot and Hot Fish Club, revamps tuna niçoise with their d5 collection.

Take what you know about tuna niçoise and forget it. Okay, okay—don't completely eradicate it from your mind, but we have something better. And it has preserved lemon.

Meet Tuna with a Soft Egg, Lemon, and Capers: A more composed, brighter version of the French salad. Watch as Chris Hastings, executive chef and co-owner of Hot and Hot Fish Club in Birmingham turns the classic on its head by soft-boiling eggs, frying (frying!) capers, and replacing the salad's standard anchovy dressing with a preserved lemon vinaigrette. It's time for a tuna-up.

Tuna with a Soft Egg, Lemon, and Capers

View Recipe

Ingredients

For the soft-boiled eggs, fried capers, croutons, and tuna seasoning

	Eggs
	Capers
	Oil, for frying
	Ciabatta
	Lemon zest
	Salt and freshly ground black pepper
	Extra virgin olive oil
10	grams white pepper, crushed finely
5	grams dehydrated lemon zest
5	grams dried oregano
2	grams Piment d' Espelette

	Eggs
	Capers
	Oil, for frying
	Ciabatta
	Lemon zest
	Salt and freshly ground black pepper

	Extra virgin olive oil
10	grams white pepper, crushed finely
5	grams dehydrated lemon zest
5	grams dried oregano
2	grams Piment d' Espelette

For the preserved lemon vinaigrette, tuna, and to finish:

4	preserved lemons, preferably Meyer lemons
2	cups fresh lemon juice
2	cups extra virgin olive oil
3	teaspoons chopped parsley
3	teaspoons chopped chives
3	teaspoons chopped thyme
3	teaspoons minced shallot
	Salt and freshly ground pepper, to taste
	Tuna loin
	Pea tendrils, sliced radish, and Piment d' Espelette, to serve

4	preserved lemons, preferably Meyer lemons
2	cups fresh lemon juice
2	cups extra virgin olive oil
3	teaspoons chopped parsley
3	teaspoons chopped chives

3	teaspoons chopped thyme
3	teaspoons minced shallot
	Salt and freshly ground pepper, to taste
	Tuna loin
	Pea tendrils, sliced radish, and Piment d' Espelette, to serve

Video by Kyle Orosz

We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Get details on All-Clad cookware here.