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1 bite · 2 chews
La Croisette
Mini niçoise tartlet with seared tuna, olive tapenade & quail egg
The iconic boulevard's flavors in a golden shell
The Story
La Croisette is the legendary promenade that stretches along the Cannes waterfront — a sun-drenched runway where film stars, advertising titans, and creative visionaries stroll between screenings and award ceremonies. The salade niçoise, born on this very coast, is the Riviera's most celebrated dish: seared tuna, briny olives, and perfectly set egg. This mini tartlet brings the glamour of the Croisette to your plate — a red-carpet bite worthy of a Grand Prix.
Prep: 30 minYield: 12 pieces
Ingredients
- Sushi-grade tuna
- Mini tart shells
- Olive tapenade
- Quail eggs
- Haricots verts
- Niçoise olives
- Lemon vinaigrette
Preparation
- 1.Sear tuna briefly on each side, slice thin.
- 2.Spread olive tapenade in pre-baked mini tart shells.
- 3.Layer with seared tuna and blanched haricots verts.
- 4.Top with a halved soft-boiled quail egg and drizzle with lemon vinaigrette.