Take A Digital Bite Of Niçoise Salad At Bachour In Coral Gables

CORAL GABLES (CBSMiami) -- Bachour is a contemporary eatery in Coral Gables named after its owner, award winning pastry chef Antonio Bachour.

It features over the top decadent desserts as well as fresh breads and a full menu for breakfast, lunch, and brunch all day long.

It's 6,000 square feet of eating space featuring a huge showcase of the more than 500  croissants and pastries that are made on premises daily.

A popular item for lunch is the Niçoise Salad with fresh tuna.

CBS4's Lisa Petrillo joins Chef Herbert in the kitchen for today's Digital Bite.

Niçoise Salad Ingredients:

• 1 lb. Yellow fin tuna
• 1 oz. Niçoise olives
• 1 oz. Crispy olive tapenade (see recipe below)
• 5 oz. Baby tricolor potato
• 5 oz. Haricot vert
• 3 Eggs
• 3 oz. 3 colors bell peppers
• 7 oz. Mix greens
• 1 bay leaf
• 2 sprigs thyme
• 5 black peppercorns
• 1  Tbsp mustard
• 1 Tbsp capers
• 4 Tbsp Mayonnaise
• 1/2 cup Olive oil
• 1 Tbsp salt

Directions:

• Take the softer part of the tuna (1/3rd) and cut small cubes, and reserve.
• Take another 1/3rd of the tuna and grill on medium heat about 2 minutes on each side, then set aside.
• Cut into cubes.

For tuna confit:

• Place remaining 1/3rd of tuna in a medium saucepot with herbs, peppercorn and salt, and cover with olive oil.
• Place on medium heat and once the oil forms a few bubbles, turn down to just below a simmer (the oil should not reach above 180°F).
• Cook for approximately 20-30 minutes, or until the tuna is cooked through.
• Cool in the oil and then strain.

For the tonato:

• In blender, mix tuna confit, mustard, pepper, capers, mayonnaise, and drizzle the olive oil until silky.
• Season to taste

For crispy olive tapenade:

• Cook 1 cup of olive tapenade in a pot until it steams and then strain with a chinois until all the oil has come out.
• Once dry, place on a sheet tray in a silpat, spread it as thin as you can and cook in a convection oven for 25 to 30 minutes at 275F or until is completely dry.
• Place potatoes in a pot of cold, salted water and bring to a simmer. Cook until fork tender, and while still warm, peel off the skin.
• Cut into bite sized pieces.
• Prepare an ice water bath in a large bowl and set aside.
• Bring a large pot of salted water to the boil.
• Add the haricot verts and yellow wax beans and cook for 1 minute.
• Do the same for the red and yellow bell peppers.
• Transfer the vegetables to the ice water bath and let cool.
• Bring a small pot of water to a boil.
• Gently slip in the eggs and cook for 8 minutes at a hard boil.
• Remove the eggs from the pot and let the eggs cool under cold running water.
• Gently peel the eggs and cut them into quarters.

Assembly:

• Spread the tonato on a plate and add the greens on top.
• Follow by adding the vegetables, reserved tuna cubes, plus eggs.
• Sprinkle with sea salt and the crispy olive tapenade
• Enjoy!