Seafood » Tuna Niçoise
When we first took a peek at this recipe from Bergamot chef/owner Keith Pooler we were a little (yikes!) intimidated. But much of the dish is do-ahead easy. Tuna and tomatoes steeped in oil, hard-boiled eggs, chickpeas, nicoise olives and a vinaigrette with basil, thyme, chives and tarragon come together in a colorful and delicious dish that demands attention.
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