This colorful salad is usually made with canned tuna, but searing our fresh #2+ wild tuna makes for a melt-in-the-mouth upgrade. One taste of our seared tuna nicoise salad recipe will transport you to the south of France.
For the dressing
- 1 garlic clove, minced
- ½ teaspoon Dijon mustard
- 1½ tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- For the salad
- ½ pound baby potatoes, scrubbed and halved
- ¼ pound French beans, trimmed and cut into thirds
- 2 x 8 oz #2+ tuna portions
- Salt and pepper
- Extra virgin olive oil
- Mixed salad leaves
- 4 hard boiled eggs, cut into quarters
- 8 anchovies, in oil, drained
- 16 grape tomatoes, halved
- ½ red onion, finely sliced
- 12 pitted black olives
- Chives, finely chopped
- Make the dressing: In a small bowl, whisk garlic, mustard, vinegar, and salt and pepper to taste. Slowly drizzle the olive oil, whisking until the dressing thickens. Store in the refrigerator until ready to use. You can also place all the ingredients in a Mason jar and shake vigorously for 1-2 minutes until well combined and thickened.
- In a medium-large pot, boil the potatoes in salted water until just tender (be sure to stop cooking them before they become fall-apart soft), about 8 minutes. 2 minutes before they’re ready, add the beans. Drain.
- Season the tuna on both sides with salt and pepper. Heat a skillet over medium-high heat, add a little olive oil and sear the tuna, 1 minute on each side. The outside will be lightly brown and inside rare. Remove from the heat, then slice against the grain in half-inch slices.
- Arrange the salad, starting with salad leaves, and layering the rest of the ingredients. Scatter chives over the top and drizzle with the dressing.
SEAFOOD USED IN THIS RECIPE