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Niçoise Salad with Seared Tuna

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A fresh and elegant Niçoise salad featuring seared fresh tuna steak, vibrant vegetables, and a balanced Dijon vinaigrette, perfect for a fine dining experience at home.

Ingredients

  • Fresh tuna steak (about 6 oz / 170g per person)
  • Baby potatoes (1 lb / 450g)
  • Green beans (8 oz / 225g)
  • Ripe tomatoes (2 medium / 300g)
  • Kalamata olives (½ cup / 75g, pitted)
  • Hard-boiled eggs (4 large)
  • Anchovy fillets (optional, 4-6)
  • Extra-virgin olive oil (⅓ cup / 80ml)
  • Dijon mustard (1 tablespoon)
  • Red wine vinegar (2 tablespoons)
  • Garlic clove (1 small, minced)
  • Fresh lemon juice (1 tablespoon)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prep the potatoes and eggs: Boil baby potatoes whole in salted water until tender, about 12-15 minutes. Simultaneously, place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 7 minutes for soft-yolked eggs. Transfer eggs to an ice bath immediately.
  2. Blanch the green beans: Once potatoes are almost done, blanch green beans in boiling water for 2-3 minutes until bright green and crisp-tender. Drain and transfer to an ice bath.
  3. Make the vinaigrette: Whisk together minced garlic, Dijon mustard, red wine vinegar, lemon juice, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking until emulsified.
  4. Prepare the tuna: Pat tuna steaks dry and season with salt and pepper. Heat skillet over high heat with a tablespoon of olive oil until shimmering. Sear tuna about 1.5 minutes per side for rare to medium-rare. Remove and rest for 5 minutes.
  5. Assemble the salad: Slice potatoes into halves or quarters, eggs into quarters, and green beans into bite-sized pieces. In a large bowl, combine potatoes, green beans, tomatoes, olives, and anchovies if using. Drizzle with vinaigrette and toss gently.
  6. Plate and serve: Arrange salad on plates or a platter. Place sliced tuna on top or alongside. Garnish with fresh herbs if desired. Serve immediately.

Notes

Do not overcook the tuna; sear quickly on high heat for a rare to medium-rare center. Use waxy potatoes like Yukon Gold or fingerlings to hold shape. Shock green beans in ice bath after blanching to keep color and crunch. Make vinaigrette ahead for better flavor. Rest tuna after searing to redistribute juices. Store salad components separately if prepping ahead.

Nutrition

Keywords: Niçoise salad, seared tuna, fresh tuna steak, French salad, healthy salad, Dijon vinaigrette, summer salad, fine dining at home

Find it online: https://novanosh.com/ni-c-oise-salad-with-seared-tuna-easy-recipe-for-fine-dining-at-home/