Seared Tuna Nicoise-Style Salad

Ingredients

• 1 lb sushi-grade tuna steak (about 1 to 1.5 inches thick)
• 2 tbsp plus 1/3 cup olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 4 large eggs
• 8 oz baby red or yellow potatoes, halved
• 8 oz fresh green beans, ends trimmed
• 5 oz mixed baby greens
• 1 pint cherry tomatoes, halved
• 1/2 cup Nicoise or Kalamata olives
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 small shallot, minced

Instructions

1. Bring a small pot of water to a rolling boil, then gently lower in the eggs with a slotted spoon and set a timer for exactly 7 minutes for a jammy, just-set yolk.
2. While the eggs cook, prepare a bowl of ice water; the moment the 7 minutes is up, transfer the eggs immediately to the ice bath to stop the cooking, and let them sit for at least 5 minutes before peeling and halving lengthwise.
3. In a separate pot, cover the halved potatoes with cold salted water, bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes, until a fork slides into a potato with no resistance.
4. About 3 minutes before the potatoes are done, add the trimmed green beans directly into the same pot of boiling water.
5. Cook the green beans for 3 minutes, until bright green and crisp-tender (still with a slight snap, not soft or squeaky), then drain both the potatoes and beans together in a colander and rinse briefly under cold water to stop the cooking.
6. Pat the tuna steak very dry with paper towels, then rub all over with 1 tablespoon olive oil and season generously with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Heat a heavy skillet (cast iron works well) over high heat for a full 3 minutes, until visibly shimmering, then add 1 tablespoon olive oil.
8. Sear the tuna for exactly 90 seconds per side for a rare center with a deep golden-brown crust, or up to 2 minutes per side if you prefer it more medium; the center should still look distinctly different in color from the crust when sliced.
9. Transfer the tuna to a cutting board and let it rest for 3 minutes, then slice against the grain into 1/2-inch thick pieces using a sharp knife in one smooth motion per slice.
10. In a small jar, combine the red wine vinegar, Dijon mustard, minced shallot, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
11. Add the remaining 1/3 cup olive oil, screw on the lid, and shake vigorously for 15 to 20 seconds until the dressing turns pale, thick, and fully blended with no visible oil slick on top.
12. Arrange the baby greens on a large platter as the base, then artfully arrange the potatoes, green beans, halved eggs, cherry tomatoes, and olives in separate clusters around the platter.
13. Fan the sliced tuna over the center of the platter, drizzle the entire salad generously with the vinaigrette, and serve immediately while the tuna and potatoes are still slightly warm.

Tips

Why You'll Love This

• A restaurant-quality composed salad you can make at home
• Rare-seared tuna adds a striking presentation and lean protein
• Balances warm and cool components for a satisfying full meal

Nutrition

Nutrition values are estimated per serving based on the ingredients used.