Seared Tuna Niçoise Salad

Servings: 6 - Prep Time : 26 mins - Cook Time : 4 mins - Total Time : 30 mins

 

Seared Tuna Niçoise Salad

Ingredients : 

Seared Tuna

  • 2 lbs tuna steak (2 thick steaks)
  • 1 Tbsp extra virgin olive oil (+ more for the pan)
  • 2 tsp La Baleine Fine Sea Salt
  • 2 tsp La Baleine Coarse Sea Salt
  • 2 tsp freshly ground black pepper

Nicoise Salad

  • 1 head butter or Boston lettuce
  • 1 lb baby potatoes, halved and boiled until fork tender
  • 8 oz haricot verts, trimmed and blanched
  • 2 cups cucumbers, sliced (I recommend baby cucumbers)
  • 1 pint cherry or grape tomatoes, halved (dry pint)
  • 3 oz anchovies
  • 1/2 cup nicoise olives (oil cured olives can be substitued)
  • 3 large eggs, hardboiled, peeled and sliced lengthwise
  • La Baleine Essential Salt, for seasoning

Mustard Vinaigrette

  • 2 Tbsp dijon mustard
  • 3 Tbsp sherry vinegar
  • ½ tsp garlic powder
  • ½ tsp La Baleine Essential Salt
  • ¼ tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil

Instructions

Seared Tuna

Rub the tuna steaks with oilve oil. Combine the salts and pepper and rub onto both sides of the tuna.

Drizzle a little more oil into a nonstick pan set over high heat. Place the tuna in the pan and sear on both sides, about 2 mins per side depending on the thickness of your tuna. I recommend very rare for this recipe.

Remove the tuna to a cutting board and slice very thinly, ACROSS the grain.

Mustard Vinaigrette

Whisk together all the ingredients except the olive oil. Add the olive oil in a slow, steady stream while continually whisking. (Alternatively blend in a mini prep food processor until emulsified.)

Nicoise Salad

Toss the warm potatoes with 2 Tbsp of the dressing and let stand.

Arrange the lettuce leaves on a large serving platter in a single, overlapping layer.

Arrange the ingredients over the lettuce in clusters in the following order: potatoes, haricot verts, cucumbers, tomatoes, anchovies, sliced seared tuna, olives, and hard boiled egg halves.

Season with salt and serve with dressing.