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Seared Tuna Nicoise Salad
Created by: Howcan Team
Ingredients
- 1 lb fresh tuna steaks
- 1 lb small red potatoes, halved
- 4 large eggs
- 1/2 lb green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted black olives
- 4 cups mixed salad greens
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1 shallot, minced
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil. Add the potatoes and cook for 10-12 minutes, or until tender. Drain and set aside to cool.
- In the same pot, add the eggs and cover with water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel and quarter the eggs.
- In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and minced shallot to make the vinaigrette. Season with salt and pepper to taste.
- Season the tuna steaks with salt and pepper. In a large skillet over high heat, sear the tuna for 1-2 minutes on each side, or until desired doneness. Transfer to a cutting board and let rest for a few minutes before slicing.
- In the same skillet, blanch the green beans for 2-3 minutes, then transfer to a bowl of ice water to stop the cooking process. Drain and pat dry.
- In a large bowl, toss the mixed salad greens with half of the vinaigrette. Divide the greens among 4 plates and arrange the cooked potatoes, green beans, cherry tomatoes, black olives, and sliced tuna on top.
- Drizzle the remaining vinaigrette over the salads and garnish with the quartered eggs. Serve immediately and enjoy!
Seared Tuna Nicoise Salad is a classic French dish that originated in the city of Nice. This vibrant and flavorful salad is a celebration of fresh, Mediterranean ingredients. The dish typically includes seared ahi tuna, crisp green beans, cherry tomatoes, hard-boiled eggs, olives, and potatoes, all arranged on a bed of mixed greens and drizzled with a tangy vinaigrette. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, and it has become a staple in French bistros and fine dining restaurants around the world. For the best Seared Tuna Nicoise Salad, sourcing high-quality tuna and using fresh, seasonal produce is essential. In Nice, the dish is often enjoyed with a glass of chilled rosé, overlooking the azure waters of the Mediterranean.
30 min
4
350 calories
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