Tuna Steak Nicoise Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 32 min.
Ready in
Ingredients
for
8
- For Vinaigrette Dressing
- 2 cloves garlic cloves (peeled and minced)
- 1 tsp Dijon mustard
- 3 Tbsps Red wine vinegar
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsps chopped, fresh parsley
- 2 Tbsps minced, fresh Tarragon
- 1 pinch Sea salt
- 1 pinch freshly ground Black pepper
- ½ cup good-quality olive oil
- For Salad
- 32 ozs fresh, sushi-quality Tuna
- 1 Tbsp good-quality olive oil
- 1 pinch Sea salt
- 1 pinch freshly ground Black pepper
- 8 ozs whole Green beans (rinsed; stems trimmed and blanched)
- 3 ¼ cups fresh, mixed Baby greens (rinsed and spun dry)
- 3 cups cherry Tomatoes (rinsed and halved)
- 1 cup pitted nicoise olive
- 16 Anchovy fillet in oil (drained)
- fresh Chives (rinsed and snipped)
- 8 large, hard-boiled eggs (peeled and halved)
Preparation steps
1.
For Vinaigrette Dressing:
2.
Combine all ingredients in a mason jar. Screw the cap on and shake the vinaigrette vigorously to emulsify. Set the dressing aside, to allow the flavors to incorporate.
3.
For Tuna and Salad:
4.
Preheat a dry, seasoned cast iron skillet over medium-high heat. Rub tuna on all sides with olive oil and about 1 teaspoon of the prepared vinaigrette. Once pan is hot, sear tuna for about 45 to 60 seconds, flip the tuna over and, sear the second side for 30 to 45 seconds seconds. Transfer tuna to a heatproof cutting board and allow to rest for a several minutes.
5.
While the tuna is resting, assemble the salad. In a large bowl, combine the green beans, mixed greens, tomatoes, olives, anchovies, and chives. Shake the vinaigrette and drizzle over the salad and toss gently to coat; season with salt and pepper.
6.
Arrange the salad nicely on individual salad plates. Slice the tuna against the grain into individual portions and divide between the salads. Season to taste, salt and fresh pepper and garnish with hard boiled eggs. Serve immediately with remaining dressing.
