Ingredients:

Caper Vinaigrette

Servings:  6 quarts

• 1 1/2 quarts white wine vinegar
• 1/2 cup garlic, minced
• 1 cup Dijon mustard
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 3 cups capers, drained
• 2 cups Italian flat-leaf parsley with stems, chopped
• 1 cup granulated sugar
• 1 cup Italian seasoning
• 2 quarts canola oil 
• 2 quarts olive oil 
• Kosher salt and pepper, to taste

Olive Tapenade

Servings: 5 quarts

• 15 garlic cloves, whole, peeled 
• 4 quarts mixed olives, pitted
• 1 1/4 cups capers, drained
• 3 bunches parsley
• 1 1/4 cups lemon juice
• 1 1/4 cups canola oil
• Kosher salt and pepper, to taste

Tuna Niçoise Salad

• 6 ounces Idaho® Red potatoes, washed, peeled, cut into wedges 
• 4 ounces sweet potatoes, washed, peeled, cut into wedges
• 2 ounces beets, washed, peeled, cut into wedges
• 2 ounces tomatoes, washed, peeled, cut into wedges
• Olive oil, as needed
• Kosher salt and pepper, to taste
• 1 egg 
• 2 ounces haricot verts, washed, stem end trimmed
• 2 ounces pancetta, small chop
• 3 ounces yellowfin tuna steak
• 6 Niçoise olives, pitted
• 1/2 ounce red onion, thinly sliced into half moons
• 1 cup baby spinach
• 1 tablespoon Italian flat-leaf parsley, chiffonade
• 2 ounces Caper Vinaigrette (see recipe)
• 1 ounce Olive Tapenade (see recipe)

Directions:

Caper Vinaigrette

1. Purée all ingredients except oil and salt and pepper in food processor.
2. Transfer purée to large mixing bowl. Slowly add canola oil, emulsifying with an immersion blender. Add olive oil. Salt and pepper to taste. 

Olive Tapenade

1. Combine all ingredients except salt and pepper in food processor.
2. Blend on medium speed until minced. 
3. Add salt and pepper to taste and blend for another 30 seconds.

Niçoise Salad

1. Preheat oven to 350°F.
2. Coat red potatoes, sweet potatoes, beets and tomatoes separately with olive oil and season with salt and pepper. 
3. Place them on parchment-lined sheet trays. Roast until tomatoes have softened and dried slightly, 10 to 15 minutes. Remove the tomatoes from the oven and set aside. Roast remaining vegetables until potatoes are a little brown and crispy, an additional 10 minutes. Remove all remaining vegetables except beets. Turn off oven and let beets cook for 5 minutes longer in the residual heat of the oven. 
4. Bring the water in a sous-vide cooker to 140°F. Once the water has reached temperature, carefully add the egg to the water bath and cook about 45 minutes. Fill a large bowl with ice water. Using a slotted spoon, transfer egg to ice bath and let it cool enough to handle, about 1 minute. 
5. Boil water and add some salt. Fill a large bowl with ice water. Cook haricot verts in boiling water until crisp-tender and still bright green, 2 minutes. Drain and immediately place in ice bath to cool.  
6. In a small frying pan over medium-high heat, cook pancetta until brown and crisp, about 5 minutes per side. 
7. Heat 1 tablespoon olive oil over medium-high heat. Season yellowfin tuna steak with salt and pepper. Sear tuna for 45 seconds on each side, or until the surface turns opaque or until desired doneness. Remove tuna from pan and slice. 
8. In a mixing bowl, combine red potatoes, sweet potatoes, beets, tomatoes, haricot verts, olives, red onions, spinach, parsley, pancetta and 2 ounces caper vinaigrette. 
9. Place mixture on a plate, making a well in the center. Crack the soft-boiled egg into center well of the salad. Fan the seared tuna slices around the egg. Place a quenelle of tapenade on top of tuna.