SALAD NICOISE WITH SEARED TUNA

Salad Nicoise with Seared Tuna image

Provided by Tyler Florence

Time 45m

Yield 8 servings

Number Of Ingredients 19

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Ingredients

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2

Steps:

To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

*** Explore more Salad Nicoise With Seared Tuna Recipes »

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King Nature

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I highly recommend this salad. It's one of my favorites.

TALLIA HORNAK

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This is the best salad nicoise recipe I've found. It's easy to make and it's always delicious.

Pronoy Das

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I've made this salad several times now and it's always a hit with my family and friends.

Atisha Thapa

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This salad is a great way to get your vegetables in. It's packed with fresh vegetables, and the tuna provides a good source of protein.

Leslie Brown747

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I'm not a huge fan of olives, but I really enjoyed them in this salad. They add a nice salty flavor.

Sifiso More

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This salad is a great make-ahead meal. You can make it ahead of time and then just serve it when you're ready to eat.

prem pariyar

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I love the simplicity of this salad. It's made with just a few simple ingredients, but it's so flavorful.

SAJIB AHMED

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This salad is a great way to use up leftover tuna. I always have some leftover tuna after making tuna salad sandwiches, and this is a great way to use it up.

Aashish Kunwar

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I've made this salad with both fresh and canned tuna and it's always delicious. I prefer the fresh tuna, but the canned tuna is a great option if you're short on time.