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Salad Nicoise with Seared Tuna

Salad Nicoise with Seared Tuna
PREP TIME
20 min
COOK TIME
25 min
YIELDS
8 servings

Impress your guests with this beautiful and delicious salad topped with tender tuna.

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Ingredients

Vinaigrette

2
cloves garlic, minced
1
tsp Dijon mustard
3
Tbsp red wine vinegar
½
lemon, juiced
2
Tbsp chopped flat-leaf parsley
2
Tbsp minced tarragon
Sea salt and freshly ground black pepper
½
cup extra-virgin olive oil

Salad

1
lb(s) red new potatoes, scrubbed and halved
8
large eggs
½
lb(s) haricots verts or French green beans, stems trimmed
2
lb(s) sushi-quality tuna
2
Tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
1
pt teardrop or cherry tomatoes, halved
1
cup nicoise olives
16
anchovy fillets
16
caper berries with stems
½
bunch fresh chives, snipped in ½
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Directions

Step 1

Combine all of the vinaigrette ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

Step 2

Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

Step 3

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

Step 4

To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients – the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

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