📝 About This Recipe
Transport your senses to the French Riviera with this elegant, composed salad that balances the richness of fresh seafood with the bright, briny flavors of Provence. Featuring buttery seared Ahi tuna, crisp blanched vegetables, and a zesty herb vinaigrette, this dish is a masterclass in texture and color. It is a sophisticated yet effortless dinner that celebrates the very best of coastal Mediterranean ingredients.
🥗 Ingredients
The Tuna
- 1.5 pounds Fresh Ahi Tuna Steaks (cut into 1.5-inch thick steaks)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
- to taste Kosher Salt and Black Pepper
The Vinaigrette
- 1 small Shallot (very finely minced)
- 1 tablespoon Dijon Mustard (smooth style)
- 3 tablespoons Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano
The Salad Components
- 1 pound Baby Yukon Gold Potatoes (halved)
- 1/2 pound Haricots Verts (French thin green beans, trimmed)
- 4 pieces Large Eggs (at room temperature)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Niçoise Olives (pitted or whole)
- 2 tablespoons Capers (drained)
- 4 pieces Radishes (thinly sliced)
- 1 head Butter Lettuce (leaves torn and washed)
- 4-6 pieces Anchovy Fillets (optional, for garnish)
👨🍳 Instructions
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1
Begin by making the vinaigrette: Whisk together the minced shallot, Dijon mustard, red wine vinegar, salt, and pepper in a small bowl. Slowly stream in the 1/2 cup of olive oil while whisking constantly to emulsify. Stir in the parsley and oregano, then set aside to let the flavors meld.
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2
Place the halved potatoes in a pot of cold salted water. Bring to a boil and simmer for 10-12 minutes until fork-tender. Drain and immediately toss with 2 tablespoons of the vinaigrette while they are still warm.
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3
Prepare an ice bath in a medium bowl. In the same pot used for potatoes, boil fresh salted water and blanch the haricots verts for 3 minutes until bright green and crisp-tender. Plunge them into the ice bath to stop the cooking, then drain and pat dry.
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4
To make perfect jammy eggs, bring a small pot of water to a boil. Gently lower the eggs into the water and boil for exactly 6 minutes and 30 seconds. Transfer to the ice bath for 5 minutes, then peel carefully and halve lengthwise.
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5
Pat the tuna steaks dry with paper towels—moisture is the enemy of a good sear. Season generously on all sides with kosher salt and cracked black pepper.
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6
Heat 2 tablespoons of olive oil in a heavy cast-iron skillet over high heat until the oil is shimmering and just starting to smoke.
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7
Carefully place the tuna in the skillet. Sear for 1.5 to 2 minutes per side for a perfect rare-to-medium-rare center. The edges should be golden brown and crisp while the middle remains pink.
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8
Transfer the tuna to a cutting board and let it rest for 5 minutes. Using a very sharp knife, slice the tuna into 1/2-inch thick slices.
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9
To assemble, lay a bed of butter lettuce on a large serving platter. Lightly drizzle with a little vinaigrette.
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10
Arrange the dressed potatoes, blanched green beans, tomatoes, radishes, olives, and capers in distinct clusters over the lettuce. Do not toss; this is a 'composed' salad.
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11
Place the sliced tuna in the center of the platter and arrange the jammy eggs around the perimeter. Top with anchovy fillets if using.
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12
Drizzle the remaining vinaigrette over the entire platter. Finish with a final pinch of sea salt and a crack of black pepper, and serve immediately.
💡 Chef's Tips
Always dress the potatoes while they are hot so they absorb the vinaigrette deep into their centers. Look for 'Sashimi Grade' tuna to ensure the highest quality for a rare sear. If you can't find Niçoise olives, Kalamata olives are a suitable substitute, though slightly more pungent. Do not overcook the green beans; they should have a distinct 'snap' to provide textural contrast. Use a timer for the eggs—the jammy, custard-like yolk is a signature element of this dish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Provence Rosé or a dry Sauvignon Blanc. Serve with a side of crusty warm baguette and salted French butter. For a light lunch, serve individual portions in wide, shallow bowls. A glass of sparkling mineral water with a squeeze of lemon cleanses the palate between bites of the rich tuna and salty olives.