Salad

Tuna Niçoise Like You've Never Seen It Before

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December 30, 2015

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.

Video by Kyle Orosz

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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.

1 Comment

ChefJune December 30, 2015
Oh my that sounds good. But it would be hard for me to forget what I know about "Tuna Nicoise" because I never heard of that name before. Salade Nicoise is a Provencal / Nicoise dish that SOMETIMES has tuna in it (always canned!) Every place makes it a bit differently, but I found as I traveled through Provence and the Cote d'Azur there was totally no standard way to make either that salad or Pan Bagnat. This would surely qualify as an American adaptation -- one I've actually made before. It contains several of my favorite food groups.