Gordon Ramsay doesn't do things by halves. Whether it's his eight Michelin stars his 80-plus restaurants or his countless television shows the Scottish-born celebrity chef is always on top of his game. So why should his tuna salad be any less supercharged than anything associated with him? We thought Julia Child's take on tuna salad was pretty fancy until we heard about Ramsay's elegant take on the lunchtime classic.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Dabl | 2021-10-29 19:00:07 |  245,862 Views |
Gordon Ramsay's Tuna Salad Nicoise
While Julia Child elevates her tuna salad with crunchy gherkins capers and lemon juice Ramsay takes the dish to a whole other dimension with such high-end ingredients as ahi tuna quail egg French green bean salad and tapenade. He also ditches the bread for a Triscuit cracker and even has a fancy name for it: the “Triscuit niçoise” a twist on the classic French salade niçoise that features tuna and hard-boiled eggs. He told Tasting Table in February 2023 that he likes “the idea [of] the elevated tuna niçoise.”
Gordon Ramsay's tuna salad starts with lightly seared ahi tuna. Ahi tuna is the Hawaiian name for yellowfin tuna which is lean and mildly flavored and often used for sushi. (Ramsay serves the versatile fish as both an appetizer with ginger tartare and a main course with Sichuan peppercorns at his Atlantic City steakhouse.) Then he lightly poaches a quail egg.
Why a quail egg which is much smaller than a chicken egg and harder to find? Ramsay’s answer is both funny and insightful. “First of all they’re a pain in the ass to peel” he told Tasting Table. “Anything that’s hard to get ahold of is worth 10 times more savoring and eating.”
