Niçoise Salad with Seared Tuna and Niçoise Olives
85% authentic · French
An elevated Niçoise salad featuring pan-seared fresh tuna for a richer flavor, complemented by authentic Niçoise olives and a more robust vinaigrette.
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Ingredients
- Fresh tuna steak1.5 lb
- Fingerling potatoes1 lb
- Haricots verts (French green beans)1/2 lb
- Large eggs4
- Small heirloom tomatoes1 pint
- Niçoise olives1/2 cup
- Shallots1 small
- Capers2 tbsp
- Red wine vinegar3 tbsp
- Extra virgin olive oil6 tbsp
- Dijon mustard1 tsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling
Steps
- 1
Boil eggs until hard-boiled (about 10-12 minutes). Cool, peel, and quarter.
- 2
Boil fingerling potatoes until tender. Drain, cool slightly, and halve.
- 3
Blanch haricots verts in boiling salted water for 3-5 minutes until crisp-tender. Drain and shock in ice water.
- 4
Season tuna steak generously with salt and pepper. Sear in a hot, oiled skillet for 1-2 minutes per side for rare. Let rest, then slice.
- 5
Halve heirloom tomatoes.
- 6
Finely mince shallots. Whisk together red wine vinegar, Dijon mustard, minced shallots, capers, salt, and pepper. Slowly whisk in olive oil.
- 7
Arrange potatoes, green beans, tomatoes, seared tuna slices, egg quarters, and Niçoise olives on a serving dish. Drizzle with vinaigrette.
