Mediterranean Nicoise Salad with Smoked Aioli and Yellowfin Fillets with Natural Smoke Flavor

Ingredients

• 2 (4.4 oz) cans Genova Yellowfin Fillets with Natural Smoke Flavor
• 1 cup arugula
• 3 hard boiled eggs, quartered
• 1 cup cherry tomatoes, halved
• 1 pound baby potatoes, boiled until tender and halved
• 1/2 pound green beans, boiled and blanched
• 4-5 radishes, sliced
• 1/2 cup Kalamata olives
• 2 Tablespoons olive oil
• 2 Tablespoons chopped fresh dill
• 1/4 teaspoon salt
• Fresh cracked black pepper, to taste

 

For Smoked Aioli

• Oil reserved from the two cans of Genova Yellowfin Fillets with Natural Smoke Flavor
• 1/4 cup olive oil
• 1 egg yolk
• 1 clove garlic, chopped
• 2 teaspoons mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon salt, or to personal taste

Directions

1. Make the smoked aioli: in a small blender combine the reserved oil from the tuna, additional 1/4 cup of olive oil, and egg yolk. Blend until creamy and thickened.
2. Add the garlic, mustard, lemon juice and salt. Blend until well combined. Set aside.
3. In a bowl combine the boiled potatoes, olive oil, and chopped fresh dill. Season with salt and pepper.
4. Assemble the platter: On large serving platter arrange the arugula, boiled eggs, cherry tomatoes, potatoes, green beans, radishes, and olives.
5. Top the platter with the yellowfin fillets.
6. Serve with smoked aioli.