Niçoise-Style Salad with Seared Tuna
20min
15min
2
385
Chef's Note
For the best flavor, try to find high-quality, sushi-grade tuna. If you prefer your tuna more well-done, simply sear it longer, but be careful not to overcook as it can become dry. You can prepare the hard-boiled eggs and blanched green beans ahead of time for a quicker assembly.
Tags
Ingredients
8 oz fresh tuna steaks
4 cups mixed salad greens
6 oz green beans
1 cup cherry tomatoes
1/4 cup black olives, pitted
2 whole hard-boiled eggs
1/4 cup red onion, thinly sliced
1 tablespoon capers, drained
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Fill a medium pot with water and bring to a boil. Add 1/2 teaspoon of salt.
- 2
Trim the ends of the green beans and add them to the boiling water. Cook for 3-4 minutes until crisp-tender.
- 3
Prepare an ice bath by filling a bowl with cold water and ice. Transfer the cooked green beans to the ice bath to stop the cooking process. After 1 minute, drain and set aside.
- 4
Place eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 minutes. Transfer to ice water, peel when cool, and slice in half.
- 5
In a small bowl, whisk together 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of fresh thyme leaves, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt.
- 6
Slowly whisk in 2 tablespoons of olive oil until the dressing is emulsified. Set aside.
- 7
Pat the tuna steaks dry with paper towels and season both sides with salt and pepper.
- 8
Heat 1 tablespoon of olive oil in a skillet over medium-high heat until hot but not smoking.
- 9
Sear the tuna for 1-2 minutes per side for rare, or 2-3 minutes per side for medium-rare. The outside should be golden while the inside remains pink.
- 10
Transfer the tuna to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- 11
Arrange 4 cups of mixed salad greens on two plates. Top with the green beans, 1 cup of halved cherry tomatoes, 1/4 cup of black olives, 1/4 cup of sliced red onion, and 1 tablespoon of capers.
- 12
Place the sliced tuna and halved hard-boiled eggs on top of the salad.
- 13
Drizzle the prepared dressing over the salads and serve immediately.
Nutrition Information (per serving)
385
32g
12g
22g
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