Seared Tuna Niçoise Salad with Green Beans and Olives
This Seared Tuna Niçoise Salad is a delightful twist on the classic French dish, combining perfectly seared tuna steaks with crisp green beans, briny olives, and a host of other fresh ingredients to create a meal that's as nutritious as it is delicious. It's a perfect showcase of Mediterranean flavors and a testament to the diet's emphasis on fresh seafood and vegetables.
Equipment
- Small bowl
- Whisk
- Medium pot
- Slotted spoon
- Ice water bath
- Grill pan or skillet
- Knife
- Cutting board
- Plates for serving
Ingredients
- 4 fresh tuna steaks (about 6 ounces or 170 grams each)
- 1 pound green beans trimmed and halved
- 1/2 cup Kalamata olives pitted
- 4 large eggs
- 1 pint cherry tomatoes halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 small red onion thinly sliced
- 4 small new potatoes boiled and quartered
- 1/4 cup fresh basil leaves torn
- Sea salt and black pepper to taste
Instructions
- Begin by preparing the vinaigrette. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, kosher salt, and black pepper until emulsified. Set aside.
- Bring a medium pot of water to a boil and carefully lower the eggs into the water. Cook for 7 minutes for a soft-boiled consistency. Remove eggs with a slotted spoon and place in an ice-water bath to stop the cooking process. Once cooled, peel and halve the eggs.
- Using the same boiling water, blanch the green beans for 2-3 minutes until bright green and tender-crisp. Drain and immerse in ice water to halt cooking. Drain again and set aside.
- Heat a grill pan or skillet over high heat. Season the tuna steaks with sea salt and black pepper. Sear the tuna for 2-3 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the pan and let rest for a few minutes before slicing against the grain.
- Assemble the salad by dividing the green beans, Kalamata olives, cherry tomatoes, sliced red onion, and boiled potatoes among four plates. Add the seared tuna and halved eggs to each plate.
- Drizzle the vinaigrette over each salad and garnish with torn basil leaves. Serve immediately.
Notes
For best results, use sushi-grade tuna if it's available.
The eggs can be cooked to your preference; for harder yolks, leave them in the boiling water for up to 10 minutes.
To make this salad ahead of time, prepare all components and store them separately in the refrigerator, then assemble just before serving.
The vinaigrette can be made in advance and kept refrigerated for up to a week. Shake or whisk well before using.