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Seared Tuna Nicoise Salad with Lemon Vinaigrette Dressing
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 extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, 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 steamer basket, steam the green beans for 3-4 minutes, or until crisp-tender. Transfer to a bowl of ice water to cool, then drain and pat dry.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic 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 a large bowl, toss the mixed salad greens with half of the lemon vinaigrette. Divide the dressed greens among 4 plates.
- Arrange the cooked potatoes, green beans, cherry tomatoes, black olives, and quartered eggs on top of the greens.
- Slice the seared tuna and place on top of the salad. Drizzle with the remaining lemon vinaigrette.
- Serve immediately and enjoy!
The Seared Tuna Nicoise Salad with a zesty lemon vinaigrette dressing is a classic French dish that originated in the city of Nice. This vibrant and flavorful salad is a celebration of fresh, seasonal ingredients and is a favorite among seafood lovers. The dish typically features seared ahi tuna, crisp green beans, tender new potatoes, briny olives, and hard-boiled eggs, all artfully arranged on a bed of mixed greens. The lemon vinaigrette adds a bright and tangy note that perfectly complements the richness of the tuna. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, and it has become a staple in upscale restaurants and bistros around the world. For the best version of this dish, seek out restaurants with a focus on fresh, high-quality seafood and locally sourced produce. When making this dish at home, it's crucial to sear the tuna to perfection, leaving it rare in the center for the ultimate melt-in-your-mouth experience.
30 min
4
350 calories
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