Tuna Nicoise Salad
This elegant Tuna Nicoise Salad recipe will transport you to the French Riviera! Ideal for summer, this refreshing and nutritious meal offers a delightful combination of flavors and health benefits.
Servings: 4
Calories: 435kcal
Equipment
Ingredients
- 8 oz baby potatoes
- 1 lb fresh green beans (haricots verts)
- 2 cups cherry tomatoes or other ripe flavorful tomatoes
- 1 lb ahi tuna steaks, 3 to 4 oz each
- 1 tbsp Seasoning blend of choice (Herbes de Provence or Everything but the Bagel)
- 1 tbsp extra virgin olive oil
- 1 cup radishes
- 8 Kalamata olives
- 8 canned anchovies fillets
- 2 tbsp capers drained
Vinaigrette Dressing (use half for this recipe = 2 tbsp per serving)
- 1 tbsp Shallots finely chopped
- 1 tbsp Garlic finely minced
- 2 tsp Dijon mustard
- 1 tsp Grainy mustard
- 1/4 tsp salt
- 1/4 tsp Fresh ground pepper
- 1/4 cup white wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
Make the Dressing
- Place in a mixing bowl: Dijon and grainy mustards, minced shallot, minced garlic, salt and pepper. Add white wine vinegar and whisk until salt is dissolved.
- Slowly whisk in the olive oil until the dressing is emulsified.
- Set aside while preparing the salad.
Boil the Potatoes
- Gently scrub the potatoes under running water to remove any dirt or debris. There's no need to peel them, as the skin is thin and tender.
- Add the cleaned potatoes to a large pot. Fill the pot with enough cold water to cover them by about an inch. Add a generous pinch of salt.
- Bring to a rolling boil over medium-high heat. Reduce the heat to medium-low, maintaining a gentle simmer. Cook for 12-15 minutes, or until they are just tender when you insert a knife. The exact cooking time may vary depending on the size of the potatoes.
- When the potatoes are cooked through, carefully drain the water using a colander. Allow the potatoes to cool slightly before cutting them in half or using them whole in your salad. You can also rinse the potatoes under cold running water to speed up the cooling process.
Blanch the Green Beans
- Thoroughly rinse the green beans under cold water. Remove the stem ends by snapping or cutting them off with a knife.
- Refill the same pot with a large amount of water, add a large pinch of salt, and bring it to a rolling boil over high heat.
- While you're waiting for the water to boil, fill a large bowl with cold water and add a generous amount of ice cubes. This ice bath will be used to stop the cooking process and cool the green beans quickly while retaining their vibrant color and crisp texture.
- Once the water is boiling, carefully add the green beans to the pot. Cook them for 4-5 minutes, depending on their size and your desired level of tenderness. Keep an eye on the beans to ensure they maintain their bright green color.
- Use a slotted spoon or tongs to remove the green beans from the boiling water and immediately transfer them to the ice bath.
- After the green beans have cooled in the ice bath for a minute or two, remove them and place them on a clean kitchen towel or paper towels to drain any excess water. Pat them dry before adding them to your platter.
Sear the Tuna Steaks
- Preheat a cast iron skillet (or non-stick skillet) on medium high heat.
- Pat dry the tuna steaks with a paper towel.
- Rub one side of the steaks lightly with a few drops of olive or avocado oil. Season with a pinch of salt and pepper, and half of your seasoning of choice.
- Flip the steaks over and repeat the seasoning. Press gently to make sure the herbs and seeds adhere to the steak.
- Once the skillet is properly heated (it should be very hot), turn on your kitchen fan on high. Pour in the rest of the oil and immediately add the tuna.
- Cook one minute, then flip and sear the other side for one minute. Ahi tuna is best served very rare, so be careful not to overcook.
- Once both sides are evenly browned, place on a cutting board to rest.
Assemble the Salad
- Halve the cherry tomatoes or slice larger tomatoes, and quarter the radishes.
- Organize the green beans, potatoes, tomatoes, and radishes on a serving platter. Position the seared tuna at the center (whole or sliced if you wish), and garnish with olives, anchovies and capers.
- Drizzle the vinaigrette over the salad or serve it separately, allowing guests to add it to their plates as desired.
Nutrition
Calories: 435kcal | Total Carbohydrate: 23g | Protein: 32g | Total Fat: 24g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 1004mg | Potassium: 1014mg | Dietary Fiber: 6g | Total Sugars: 7g | Vitamin A: 3664IU | Vitamin C: 47mg | Vitamin D: 6µg | Calcium: 83mg | Iron: 4mg | Includes Added Sugar: 0g