Lincoln Tech's Grilled Tuna Nicoise Flatbread

SUFFIELD, Conn. (Mass Appeal) - Chef Dave McGurn from Lincoln Technical Culinary Institute in Suffield, Connecticut will show you how to make grilled tuna Nicoise flatbread.
 

Ingredients:

• 6 oz sushi grade tuna
• 1 each hardboiled egg (yolk removed)
• 2 oz Nicoise olive (or kalamata)
• 2 each red potato (boiled and cooled)
• 2 oz green beans (blanched and cooled)
• 3 oz plum tomato (oven roasted or sun dried)
• 1 oz shallot (roasted and cooled)
• 2 cloves garlic (roasted)
• 1/8 tsp fresh thyme
• 1/8 tsp fresh oregano
• 1 T lemon juice
• 1 ½ tsp red wine vinegar
• 1 T olive oil
• Salt and pepper to taste
• 2 each whole wheat wraps

Directions:

1. Pre-heat grill or grill pan.
2. Season tuna with salt & pepper and drizzle with a touch of olive oil. Grill 3-4 minutes per side or until rare to medium rare. Let rest.
3. Cut vegetables in bite size pieces.
4. In a bowl mix herbs, roasted garlic, vinegar, and lemon juice.
5. Whisk olive oil into the herb mixture and season with salt & pepper.
6. Slice tuna and arrange all ingredients in wrap and drizzle with vinaigrette. Wrap up tight, cut and serve with your favorite side.

This recipe makes 2 servings.

Lincoln Technical Culinary School
1760 Mapleton Ave., Suffield, CT
(860) 668 - 3500
www.lincolnedu.com