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G.W. Fins’ Muffuletta 'Nicoise' Salad
Category: Salads
G.W. Fins’ Muffuletta 'Nicoise' Salad

Serves 4

Courtesy of: Courtesy of Chef Tenney Flynn of G.W. Fins, New Orleans, LA


  • 1 pint fresh Louisiana tuna (preferably fatty), cut into four equal sized blocks
  • 1 tablespoon Paul Prudhomme's Shrimp Magic seasoning
  • 1 tablespoon melted butter
  • 4 each eggs, poached for 3 minutes and chilled in ice water, drained and refrigerated
  • 1 cup each flour, egg wash and Panko bread crumbs for breading
  • ½ pound fresh green beans (small Haricot Vert variety if available) cooked al dente and chilled in ice water, drained
  • 1 cup olive salad
  • ¾ pound small Yukon Gold Potatoes, boiled until tender, cooled and sliced ¼ inch thick



  1. Heat a cast iron skillet on high for at least ten minutes. While heating, remove the batteries from the smoke detector (if you really do this, be sure to put them back).
  2. Lightly dredge the Tuna in the butter and sprinkle them evenly with the seasoning. Sear the fish on all sides for about 15 seconds per side.
  3. Remove to a rack and cool. When cooled, using a very sharp knife, slice into ½" pieces and refrigerate.
  4. Arrange the sliced potatoes and the green beans on four chilled plates and top with some of the olive salad. Place in the refrigerator.
  5. To fry the poached eggs, drain them well, dredge in flour and soak in egg wash until the flour is sticky and then gently roll in the Panko bread crumbs. Heat about two inches of oil in a heavy saucepot to 325 degrees and quickly brown the eggs on each side, turning carefully. Remove and drain on paper towels.
  6. Quickly toss the greens in the vinaigrette and place on the prepared plates. Top with the olive salad and the egg. Add more dressing if desired. Serve immediately.


Sherry Vinaigrette

  • ½ cup sherry vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon sugar
  • 1½ teaspoon salt
  • 1 pinch freshly ground black pepper
  • 1½ teaspoon fines herbs (70% parsley, 20% chervil, 10% chives)
  • ½ cup Virgin olive oil
  • ½ cup Canola Oil

Place all ingredients except oil in the blender. Turn on low speed and slowly add the oils in a thin stream so that the dressing emulsifies. Reserve at room temperature.


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