Salade Niçoise with Seared Tuna

Salade Niçoise with Seared Tuna ingredients

• 0.5 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 lb baby new potatoes
• 8 oz haricots verts (thin green beans)
• 4 large eggs
• 12 oz tuna steaks, sushi-grade
• 6 cups romaine lettuce, torn
• 1 pint cherry tomatoes, halved
• 1 medium English cucumber, sliced
• 0.5 cup Niçoise olives
• 2 tbsp capers, drained
• 2 tbsp fresh basil or parsley, chopped
• 1 tbsp vegetable oil

How to make Salade Niçoise with Seared Tuna

1. Prepare the vinaigrette: In a small bowl, whisk together 0.5 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified. Set aside.
2. Cook the potatoes: Place 1 lb baby new potatoes in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and let cool slightly, then halve them.
3. Blanch the green beans: While potatoes cook, prepare an ice bath. Bring a pot of salted water to a rolling boil. Add 8 oz haricots verts and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to the ice bath to stop cooking, then drain well.
4. Boil the eggs: Gently place 4 large eggs into a pot of boiling water. Cook for exactly 9-10 minutes for firm yolks, or 7-8 minutes for slightly jammy yolks. Immediately transfer to an ice bath, then peel and quarter once cooled.
5. Prepare remaining vegetables: In a large serving bowl or platter, arrange 6 cups torn romaine lettuce as a base. Scatter 1 pint halved cherry tomatoes, 1 medium sliced English cucumber, 0.5 cup Niçoise olives, and 2 tbsp drained capers over the lettuce.
6. Sear the tuna: Pat the 12 oz sushi-grade tuna steaks dry and season generously with salt and black pepper on all sides. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
7. Place the tuna steaks in the hot skillet and sear for 1-2 minutes per side for rare, 2-3 minutes per side for medium-rare, or longer to your preference. The exterior should be nicely browned. Transfer the seared tuna to a cutting board.
8. Slice the tuna: Once the tuna has rested for 2-3 minutes, slice it into 1/2-inch thick pieces against the grain. This ensures tenderness.
9. Assemble the salad: Arrange the cooked potatoes, blanched green beans, quartered hard-boiled eggs, and sliced tuna artfully over the bed of lettuce and other vegetables in the serving bowl.
10. Dress and serve: Drizzle the prepared vinaigrette generously over the entire salad. Garnish with 2 tbsp fresh chopped basil or parsley. Serve immediately, allowing guests to mix at the table.

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