Classic French Niçoise with Seared Ahi
Traditional salad featuring fresh seared tuna steaks, blanched green beans, and a tangy red wine vinaigrette.
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Ingredients
- 2 6oz portions Ahi tuna steaks
- 8 ounces Haricots verts (French green beans)
- 1/2 pound Baby red potatoes
- 2 large Hard-boiled eggs, halved
- 1/4 cup Niçoise olives
- 1 cup Cherry tomatoes, halved
- 1/2 cup Extra-virgin olive oil
- 3 tablespoons Red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Capers, drained(optional)
- 2 pieces Anchovy fillets(optional)
Instructions
- 1
Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette; set aside.
- 2
Boil the baby potatoes in salted water until tender, about 10-12 minutes, then slice into rounds while still warm and toss with two tablespoons of the dressing.
- 3
Blanch the green beans in boiling water for 3 minutes until crisp-tender, then immediately plunge them into an ice bath to preserve the bright green color.
- 4
Season the Ahi tuna steaks generously with salt and cracked black pepper on all sides.
- 5
Heat a heavy skillet over high heat with a teaspoon of oil and sear the tuna for 1-2 minutes per side, keeping the center rare and red.
- 6
Slice the seared tuna into 1/2-inch thick slices against the grain.
- 7
Arrange a bed of greens or the prepared potatoes on a large platter and compose the beans, tomatoes, eggs, olives, and tuna in distinct sections.
- 8
Drizzle the remaining vinaigrette over the entire salad and garnish with capers and anchovies if desired.
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