Today we have a special treat for you! A delightful recipe from one of Austin's best chefs!
Chef John Lichtenberger, Head Chef of Peche, was a member of the second graduating class from the French Culinary Institute in New York. He has extensive experience in French cuisine and specializes in simple, yet elegant French fare.
Chef John was recently on Good Day Austin making Tuna Nicoise Tartines, a fresh springtime treat packed with fresh herbs and it tastes as good as it looks! We are thrilled he was willing to share this recipe with us.
TUNA NICOISE TARTINE
For tuna salad:
- 12 oz Tuna packed in oil
- 1 tablespoon minced shallots
- 1 tablespoon minced cornichons
- 1 tablespoon minced nonpareil capers
- 1 tablespoon chives
- 2 teaspoons tarragon
- 2 teaspoons flat parsley
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise
- Salt and pepper
For the tartine:
- 2 slices of bread cut on a bias
- Olive oil
- 1/4 cup aioli
- Lettuce green leaf or Bibb
- 2 hard boiled eggs
- 2 radishes
- 6 nicoise olives
- Chives chopped for garnish
- Strain tuna
Add shallots, cornichons, capers, chives, parsley, tarragon. Add lemon juice and mayo stirring gently.
Season with salt and pepper.
Toast bread slices.
Spread aioli on each toast, top with some lettuce, season salt and pepper.
Place tuna salad on top of bread.
Cut hard boiled egg and place on top of tuna salad, top with radish slices, add nicoise olives pitted and halved to the tuna salad.
Garnish with chives.