HOW TO: Tuna Niçoise In-Flight Plating Video

Originally created in Nice, France – Tuna Niçoise is a long-standing favorite menu item for in-flight catering. Learn how to create edible art in just six quick steps from one of our executive chefs.

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Tools and Ingredients

Plate
Spoon
Knife
Tongs
Mixing Bowl
Seared Tuna
Boiled Potatoes
Tomatoes
Hard-Boiled Eggs
Vinaigrette
Black Olives
Green Beans
Mixed Greens

6 Plating Steps

Toss mixed greens in vinaigrette to lightly coat. Set aside and remaining dressing.
Lay mixed green across the plate.
Arrange potatoes and tomatoes around edges of greens.
Arrange green beans diagonally across greens. Lay eggs along the side.
After carefully slicing tuna, gently fan out over greens.
Using a spoon, smear vinaigrette next to composed salad.

View more in-flight plating guide videos on YouTube.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.