KITCHEN NOTES:

Charred Rare Tuna Nicoise Salad from Lucky’s Chef Leonard Schwartz

By hana-lee SedgwiCk

Since 2000, Lucky’s has been a popular destination in Montecito for its prime steaks and seafood, inviting old school bar and relaxed yet upscale ambiance. Owned by friends Gene Montesano, Jimmy Argyropoulos and Herb Simon, who believe that “the harder one works, the more luck one has,” Lucky’s was established as a place to go “after a long day of working hard for good luck of your own.” The result is a neighborhood steakhouse located in a 1920s building where one can count on a quality meal, great cocktails and a good time.

Lucky’s may be known for its USDA prime beef, but don’t discount the lighter side of the menu, including the wide selection of seafood, vegetable and salad options. Combining all three is the colorful Charred Rare Tuna Nicoise Salad found on the lunch menu, created by

Executive Chef Leonard Schwartz; it’s a tasty choice for those seeking something hearty but not heavy and is especially appropriate for this time of year. Says Schwartz, “The Charred Tuna Nicoise Salad is a perennial favorite for Spring. Using the freshest Ahi and farm greens garnished with some favorite Mediterranean ingredients, it’s a healthy, light yet satisfying main course salad.” While this salad proves that it’s not all about the meat at Lucky’s, you really can’t go wrong with anything on the menu.

Wine Pairing

For this dish, Schwartz recommends the 2015 Point & Line Chardonnay, Sierra Madre Vineyard. A local bottling by four friends in the industry, the wine shows clean notes of lemon blossom and stone fruit accented by a hint of creamy butter. With bright acidity, mineral notes and a clean finish, it’s a wonderful match for the fresh greens in the salad while complementing the fish and subtle briney notes of the olives and capers.

LUCKY’S CHARRED RARE TUNA NICOISE SALAD

By Leonard Schwartz, Exec Chef/GM at Lucky’s Steakhouse in Montecito

Serves two as a main course.

12 haricots verts or other green beans

2 pinchs Salt

2 new potatoes

5 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

Fresh ground pepper

2 very fresh 5-ounce tuna steaks, cut 1 ½ in. thick

4 cups mixed baby lettuces

4 very thin slices of sweet onion

¼ cup julienne of red or yellow bell pepper

1 tablespoon drained capers

8 anchovy fillets

8 8 Nicoise or Kalamata olives

1 large unpeeled tomato, seeded, diced and tossed with 1 teaspoon balsamic vinegar, salt and pepper

1 hard boiled egg, quartered

1. Prepare an ice bath. Bring 2 cups water to a boil with a pinch of salt. Blanch the green beans for 1 minute. Drain and immediately plunge into ice bath. Drain and set aside.

2. Place the potatoes in a small pot and cover with water with a pinch of salt. Cook uncovered for about 15 minutes until tender but not mushy. Drain and set aside and cut in quarters when cool.

3. Whisk together 4 tablespoons EVOO, the red wine vinegar and balsamic vinegar. Season with salt and pepper and set aside.

4. Place the remaining 1 tablespoon EVOO on a plate and coat the tuna steaks with it.

5. Whisk the vinaigrette well and toss the lettuces with about 2/3 of it. Divide the greens onto two large plates.

6. In the same bowl mix together the sweet onion, green beans, julienned pepper and capers with the remaining vinaigrette. Place this mixture on top of and around the greens.

7. Garnish each plate with quartered potatoes, anchovies, olives, egg and diced tomato.

8. Heat a cast-iron skillet extremely hot. Season tuna with salt and pepper. Sear the tuna for approximately 1 minute on each side.

9. Cut each steak into four or five slices and lay over the salad and serve immediately.