SERVES 6
Leeks vinaigrette was often part of our staff meals in France. It was a dish I had never seen before. The leeks were boiled until meltingly tender and then simply dressed with vinegar and olive oil. At CRU, we marinate the leeks in a saffron vinaigrette and use them in any dish that needs both acidity and a dose of nostalgia for the South of France.
The vinaigrette can be made up to two days ahead of time and kept in the refrigerator.
Be sure to make the harissa a day or more before you plan to make this recipe. Or, you can purchase it at any good market, if you prefer.
FOR THE LEEKS VINAIGRETTE
Kosher salt
3 leeks, white and light green parts only, sliced and washed
½ teaspoon coriander seeds
½ teaspoon fennel seeds
¼ teaspoon saffron
½ cup white wine vinegar
½ cup olive oil
1½ tablespoons honey
1 teaspoon fresh thyme leaves
½ teaspoon salt
FOR THE TUNA
1½ pounds tuna, cut into 6 steaks
¼ cup Harissa
¼ cup kalamata olives, halved and pitted
TO MAKE THE LEEKS VINAIGRETTE: Bring 4 quarts of salted water to a boil in a large pot. Drop the leeks into the boiling water and cook for 3 minutes or until they are completely tender. Rinse the leeks in cold water to stop the cooking and then drain them completely.
In a small skillet, lightly toast the coriander and fennel seeds over medium-high heat. When you begin to smell the spices, add the saffron and toast for 30 more seconds. Transfer to a mortar and pestle and lightly crush the spices.
Transfer the crushed spices to a bowl and add the vinegar, oil, honey, thyme, and salt. Then add the blanched leeks. Toss together lightly.
TO COOK THE TUNA: Preheat the grill to high heat.
Rub the tuna steaks with the harissa. Place the tuna on the hot grill; once you are able to move the tuna, which should take about 3 minutes, turn each piece over and cook an additional 2 minutes. Remove to a platter. Top the tuna with the leeks vinaigrette, garnish with the olives, and serve.
NOTE: The leeks vinaigrette can be made up to 2 days ahead of time and stored in a glass jar in the refrigerator. Bring to room temperature before using.
MAKES 1 CUP
Harissa has been in my life for quite some time now. It was a main component of my favorite late-night bite while working in France. A half of a baguette piled with lamb merguez and French fries. The sandwich came with two sauces: my beloved mayonnaise and my new ami, harissa. Spiced, but not too spicy, this pepper paste from North Africa is incredibly versatile. At CRU, we mix it with mayo for our fries, with tuna for tartare, and rub it on lamb chops before they hit the grill.
INGREDIENTS
2 ancho chiles (dried whole poblano chiles)
2 roasted red peppers
5 garlic cloves
2 tablespoons olive oil
2 teaspoons sherry vinegar
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon crushed red pepper flakes or Aleppo pepper
⅛ teaspoon ground cinnamon
Soak the ancho chiles in water overnight at room temperature. Once they are plumped and pliable, remove their stems and seeds and place them in a blender. Add the red peppers, garlic, oil, vinegar, salt, paprika, cumin, coriander, pepper flakes, and cinnamon and puree.
The paste will keep in the refrigerator for up to 1 week. It also freezes perfectly.