Carpaccio of Tuna with Nicoise Vinaigrette
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1/3 cup (1/16-inch dice) eggplant
- 1/3 cup (1/16-inch dice) zucchini
- 1/3 cup (1/16-inch dice) fennel bulb
- 1/3 cup (1/16-inch dice) peeled, seeded ripe tomato
- 2 tablespoons finely chopped pitted Nicoise olives
- 4 teaspoons high-quality red wine vinegar, preferably Chianti
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon minced garlic
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground white pepper
- 2 tablespoons extra-virgin olive oil, or more as needed
- 4 (2 1/2-ounce) slices sushi-grade tuna fillet
- 1 teaspoon fine sea salt
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