Recipe: Seared Tuna Nicoise
Published: September 16, 2020, at 1:14 p.m. PT
Last updated: September 16, 2020, at 1:29 p.m. PT
This French classic epitomizes a balanced approach to eating. Full of whole foods like veggies, starches, healthy fat, and lean protein, it is sure to satisfy!
- 3/4 pound baby red potatoes, halved (quartered, if larger)
- 1 ½ tablespoon Dijon mustard
- 5 cloves garlic, minced
- 1 ½ tablespoon red wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 ½ cups water
- 3/4 pound haricot verts (or fresh green beans), ends trimmed and cut in half
- 1 pound fresh tuna steak
- 1 teaspoon avocado oil
- 4 cups tender greens (spinach, spring greens, arugula, etc.)
- 1 pint cherry tomatoes
- 1 red onion, cut into thin half moons
- 1 cup kalamata olives
- Cover potatoes with water and bring to a boil. Cook for 15-25 minutes or until potatoes are tender but still firm. Drain and set aside.
- In a large bowl, whisk mustard, garlic, vinegar, olive oil, salt and pepper until emulsified.
- Add warm potatoes to dressing and gently toss to coat.
- Bring water to a boil and add beans. Boil for 1-3 minutes until crisp tender. Drain aond run under cold water to stop the cooking process.
- Rub tuna steak with avocado oil and season liberally with salt and pepper.
- Heat a skillet over high heat and place the tuna in the skillet, cooking for 2-4 minutes, turning once.
- Let tuna rest for a few minutes and then cut into thin slices.
- To serve, arrange a platter with greens, tomatoes, onions, olives, potatoes and seared tuna.
- Serve immediately.
TIP: All components can be made ahead of time separately. Refrigerate and arrange together when ready to serve.