Oxford Tuna Niçoise

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Oxford Tuna Niçoise

Traditional French Tuna Niçoise with a Dijon Sherry Vinaigrette over Brown Rice – Oxford family recipe!

Ingredients

  • 1.5 pounds fresh ahi tuna steak
  • 1 cup brown rice
  • 2 cups chicken stock
  • 3 tbsp evoo
  • 1 cup grape tomatoes
  • 2 cups green beans washed and trimmed
  • 5 oz feta cheese in brine
  • 5 whole hard boiled eggs
  • 1 whole red onion
  • 1 jar capers
  • salt and pepper

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1-2 tbsp feta brine depending on salt preference
  • 3 heaping tbsp good dijon mustard
  • 1 tsp fresh or dried thyme

Instructions

  • Bring the chicken stock to a boil.  Add in rice.  As rice is added, the boiling will stop; bring back to a simmer and reduce the heat to keep at simmer.  Cover and cook 18 minutes.  Check on rice at 18 minute mark; if dry, add a half cup of water (or stock) and continue cooking covered for 5 more minutes.  Continue adding a half cup for 5 minutes until rice is cooked through.

  • Steam green beans 3 minutes (until slightly tender) and plunge into ice water bath to stop cooking.

  • Dice feta cheese in 1/8 to ¼ inch cubes

  • Dice red onion in ¼ inch cubes.

  • Halve grape tomatoes lengthwise.

  • Chop eggs quarters lengthwise and in half widthwise.

  • Drain capers.

  • Cut tuna steak into 4 long logs.  Season each tuna log with 1 tbsp olive oil, salt and pepper to taste (use more than you think you will need), and set aside.  Heat a cast iron skillet (or other high heat metal) on the stove to medium high heat, add 2 tbsp olive oil and move pan to spread around.  Add tuna steak logs and sear each side 30 seconds, turning each so that all 4 sides cook.  Remove from pan immediately when done searing so that they do not continue cooking.  Allow tuna logs to rest 3-4 minutes and slice each log into ¼ to ½ inch slices, against the grain.

  • Assemble the dressing; adjust flavors to your specific taste using those ingredients (EVOO, Sherry vinegar, feta brine, Dijon mustard, thyme).

  • Assemble each bowl: rice, green beans, tomatoes, red onion, feta, egg, capers.  And lay even portions of the tuna slices on each bowl. Enjoy!

Carrie’s Potato Chip Crusted Fried Chicken

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Carrie’s Potato Chip Crusted Fried Chicken

Servings: 4

Ingredients

  • 2 pounds chicken breast tenders
  • 1/2 cup buttermilk
  • 1 bag potato chips (crushed) we used kettle cooked salt and pepper chips

Instructions

  • Take 2 pounds of chicken breast tenders.
    The night before cooking soak them in a ziplock of buttermilk with some six chili powder blend. To taste. Remember this is a marinade so the spice won’t be strong, I used 1.5 tsp.

  • The next day remove the chicken 1 strip at a time. Dredge it in flour (gluten free if you prefer) dredge it in whipped eggs (3eggs), then dredge it in crushed salt and pepper kettle chips. I crushed them in a large ziplock and shook my tenders in it one at a time like shake and bake.

  • Heat a pan of peanut oil (cast iron skillets are best) heat oil to 350 degrees (try to keep the oil at a consistent temp.  Cook strips 4-6 at a time until dark golden brown, then flip until other side is dark golden. Cooking times vary, the best way to check doneness is to use a meat thermometer or to break open the first piece and check to make sure it is fully cooked. 

  • Remove from oil and let drain on paper towels for a few minutes.
    Sprinkle with salt and serve.

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