Recipes|Featured Main
Salad Niçoise with Ahi Tuna
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT50M20 Minutes
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Yield:4 Servings
Ingredients
- 1 pound small new potatoes, halved
- 2 tablespoons olive oil, divided
- Sea salt and freshly ground black pepper
- ½ pound haricots verts or green beans
- 1 pound ahi tuna steaks
- Butter, red leaf, or green leaf lettuce
- ½ pound cherry tomatoes, halved
- 1 cup pitted salty olives (like kalamata, Nicoise or coquille olives)
- 4 hard-cooked eggs, sliced
- Your favorite vinaigrette
- 453.59g small new potatoes, halved
- 25.56g olive oil, divided
- Sea salt and freshly ground black pepper
- 226.8g haricots verts or green beans
- 453.59g ahi tuna steaks
- Butter, red leaf, or green leaf lettuce
- 226.8g cherry tomatoes, halved
- 236.59ml pitted salty olives (like kalamata, Nicoise or coquille olives)
- 4 hard-cooked eggs, sliced
- Your favorite vinaigrette
Summer days call for a crisp glass of white, ripe summer produce and all your guests enjoying a colorful, flavorful French-style salad you made without breaking a sweat.
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Cut potatoes into halves or quarters, depending on size. Toss with 1 tablespoon olive oil and season with salt and pepper. Bake until fork tender, about 20 minutes.
STEP 3
While potatoes are cooking bring a medium pot of salted water to a boil. Blanch haricot verts until bright green and tender. About 2 minutes. Transfer to ice bath to stop cooking.
STEP 4
Season tuna with salt and pepper. Heat remaining tablespoon of oil in a pan over medium-high heat. Cook tuna 1-2 minutes per side, or to desired doneness. Remove from pan and set aside.
STEP 5
Arrange lettuce leaves on 4 individual plates or on a platter. Slice tuna and add to plate. Add roasted potatoes, haricot verts, cherry tomatoes, olives, and hardboiled egg.
STEP 6
Drizzle vinaigrette over salad and sprinkle with sea salt and pepper if desired. Serve and enjoy!
Options
Tuna can alternatively be cooked on a grill or salad niçoise can also be made using a good quality canned tuna packed in olive oil.