Monday, 16 January 2012

Salad Nicoise with Seared Tuna

This salad is really light and fresh tasting.  We make this whenever we're craving a salad that is full of different kinds of veggies. This salad is also really fulfilling because of the seared tuna, so tasty.  You can add more vegetables or omit ones that I have listed below as well.  I tend to make more of everything and assemble the salad during the week for lunch or quick dinners.

Salad Nicoise with Seared Tuna


  • 2 garlic cloves, minced
  • 1 tspn. Dijon mustard
  • 3 Tbl. red wine vinegar
  • 1/2 lemon, juiced
  • 2 Tbl. chopped fresh flat-leaf parsley
  • 2 Tbl. minced fresh tarragon
  • Sea salt and fresh ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 pound small red new potatoes, scrubbed and halved
  • 8 large eggs
  • 1/2 pound french green beans, stems trimmed
  • 2 lbs. fresh sushi-quality tuna
  • 2 Tbl. extra virgin olive oil
  • sea salt and fresh ground pepper
  • lettuce of choice
  • 1 pint cherry tomatoes, halved
  • 1 cup nicoise olives
  • 16 anchovy fillets
  • 16 caper berries
  • 1/2 bunch fresh chives, chopped
-To make the vinaigrette: combine all ingredients in a mason jar.  Screw cap on and shake 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.  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 they are fork tender.   Drain out the water and put the potatoes, eggs, and green beans in a colander; briefly rinse 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 2 minutes on each side.  Transfer the tuna to a cutting board and slice.

-Combine the lettuce,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 of the dressing to full moisten and toss gently.  Season with salt and pepper.  Put tossed salad down into each individual bowls.  Lay the seared tuna across the salad and then top with the eggs.  Drizzle more dressing on top if you desire.


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