📝 About This Recipe
Transport your senses to the French Riviera with this quintessential summer classic, a harmonious composition of textures and vibrant Mediterranean flavors. This elevated take features buttery seared Ahi tuna, crisp haricots verts, and briny Niçoise olives, all tied together by a bright, herbaceous lemon-shallot vinaigrette. It is a masterpiece of pescatarian dining that balances elegance with rustic, coastal charm.
🥗 Ingredients
The Tuna & Marinade
- 1.5 pounds Fresh Ahi Tuna Steaks (sushi-grade, about 1-inch thick)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
- to taste Kosher Salt & Black Pepper (freshly cracked)
The Garden Components
- 1 pound Baby Yukon Gold Potatoes (halved or quartered into bite-sized pieces)
- 8 ounces Haricots Verts (French green beans, trimmed)
- 1 cup Cherry Tomatoes (halved)
- 4 pieces Large Eggs (at room temperature)
- 2 heads Bibb or Butter Lettuce (leaves torn and washed)
- 4 pieces Radishes (thinly sliced)
The Briny Accents
- 1/2 cup Niçoise Olives (pitted or whole)
- 2 tablespoons Capers (drained)
- 4-6 pieces Anchovy Fillets (optional, for authentic depth)
Lemon-Shallot Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Dijon Mustard (smooth)
- 1 Shallot (finely minced)
- 1 teaspoon Fresh Thyme or Chives (finely chopped)
👨🍳 Instructions
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1
Prepare the vinaigrette by whisking together the minced shallot, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking constantly until emulsified. Stir in the fresh herbs and set aside.
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2
Place the potatoes in a pot of cold salted water. Bring to a boil and simmer for 10-12 minutes until fork-tender. Drain and, while still warm, toss with 2 tablespoons of the vinaigrette to absorb flavor.
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3
Prepare an ice bath in a medium bowl. In the same pot of boiling water used for potatoes (or fresh water), blanch the haricots verts for 3 minutes until bright green and crisp-tender. Immediately plunge into the ice bath to stop the cooking, then drain and pat dry.
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4
To make 'jammy' eggs, bring a small pot of water to a boil. Gently lower the eggs into the water and boil for exactly 7 minutes. Transfer to an ice bath for 5 minutes, then peel and halve lengthwise.
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5
Pat the tuna steaks completely dry with paper towels. Season generously on all sides with salt and plenty of cracked black pepper.
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6
Heat a cast-iron skillet over high heat with 2 tablespoons of olive oil. When the oil is shimmering and just starting to smoke, sear the tuna for 1-2 minutes per side for a perfect rare center. Remove from heat and let rest for 5 minutes.
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7
Slice the rested tuna into 1/2-inch thick slices against the grain, revealing the beautiful pink interior.
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8
On a large platter or four individual shallow bowls, create a bed of the torn butter lettuce.
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9
Arrange the ingredients in distinct sections (composed style) over the lettuce: the dressed potatoes, blanched green beans, cherry tomatoes, and sliced radishes.
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10
Add the jammy egg halves, Niçoise olives, capers, and anchovy fillets (if using) to the arrangement.
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11
Place the sliced tuna steaks prominently in the center of the platter.
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12
Drizzle the remaining vinaigrette over the entire salad. Garnish with an extra sprinkle of fresh herbs and a final crack of black pepper. Serve immediately while the tuna and potatoes are still slightly warm.
💡 Chef's Tips
Always dress the potatoes while they are hot; they act like a sponge and soak up the vinaigrette much better than cold potatoes. Do not overcook the tuna; Niçoise is best with tuna that is seared on the outside but remains pink and tender in the middle. If you can't find Niçoise olives, substitute with Kalamata, but ensure they are small and briny. To save time, you can boil the eggs and potatoes in advance, but keep them at room temperature before serving for the best texture. Use the freshest eggs possible; the 'jammy' yolk is a hallmark of a professional Niçoise salad.
🍽️ Serving Suggestions
Pair with a chilled glass of Provence Rosé or a crisp Sauvignon Blanc to complement the acidity of the dressing. Serve with a side of warm, crusty sourdough baguette and salted French butter. For a light lunch, serve alongside a cup of chilled gazpacho. Provide extra lemon wedges on the side for those who prefer an extra hit of citrus. This dish is best served 'Platter Style' in the center of the table for a communal, Mediterranean dining experience.