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Fresh Salade Niçoise with Seared Ahi Tuna

Fresh Salade Niçoise with Seared Ahi Tuna - featured image
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A fresh, vibrant, and hearty Niçoise salad featuring seared ahi tuna and a tangy Dijon Herb Vinaigrette, perfect for a quick weeknight meal or elegant dinner.

Ingredients

Scale
  • 6 oz (170 g) ahi tuna steak, fresh and sashimi-grade if possible
  • 4 large eggs, hard-boiled and peeled
  • 1 cup (150 g) green beans, trimmed and blanched
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) Niçoise olives or Kalamata olives, pitted
  • 4 small red potatoes, boiled and quartered
  • 1/4 cup (10 g) fresh flat-leaf parsley, chopped
  • 1/4 cup (10 g) fresh basil leaves, torn
  • About 4 cups (120 g) mixed salad greens or butter lettuce
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey or maple syrup (optional)
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh tarragon or dill, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer to ice water to cool before peeling.
  2. Boil the quartered potatoes in salted water until tender, about 12-15 minutes. Drain and set aside.
  3. Bring a pot of salted water to a boil. Add green beans and cook for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.
  4. In a small bowl, whisk together Dijon mustard, white wine vinegar, lemon juice, and honey. Slowly drizzle in olive oil while whisking until emulsified. Stir in chopped herbs, then season with salt and pepper to taste. Set aside.
  5. Heat skillet over medium-high heat with a teaspoon of olive oil. Pat tuna dry and season with salt and pepper. Sear tuna for about 1.5-2 minutes per side for rare, or longer if preferred. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
  6. On a large platter or individual plates, arrange mixed greens as the base. Distribute the quartered potatoes, blanched green beans, cherry tomatoes, olives, and quartered hard-boiled eggs evenly over the greens.
  7. Fan the sliced ahi tuna over the top. Drizzle the Dijon Herb Vinaigrette generously across the salad. Sprinkle with fresh parsley and torn basil leaves.
  8. Give everything a gentle toss if desired, or serve as is for a composed look. Add extra black pepper or a pinch of flaky sea salt for texture.

Notes

Rest the tuna after searing to lock in juices. Do not overcook green beans; they should remain crisp. Prepare eggs and potatoes ahead if needed. Use fresh herbs for best flavor. For a vegetarian option, substitute tuna with grilled tofu or chickpeas. To reduce sodium, rinse olives before use.

Nutrition

Keywords: Niçoise salad, ahi tuna, seared tuna, Dijon vinaigrette, fresh salad, healthy dinner, gluten-free, low-carb, Mediterranean diet

Find it online: https://gleamgulp.com/fresh-salade-ni-c-oise-with-seared-ahi-tuna-easy-homemade-recipe/