Tuna Niçoise Salad
ID: c36b0ea2...
A classic and refreshing French salad featuring beautifully seared ahi tuna, tender potatoes, crisp green beans, cherry tomatoes, olives, and a hard-boiled egg. It is dressed with a savory, homemade garlic and herb sherry vinaigrette that perfectly ties all the fresh ingredients together.
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🍳 Cooking Flow
Whisk the garlic, thyme, salt, pepper, sherry vinegar, Dijon mustard, and olive oil to emulsify the vinaigrette. → Season the ahi tuna loin and sear it on a smoking hot pan for 30 seconds per side, then let it rest. → Toss the lettuce and blanched vegetables with the vinaigrette in separate bowls to ensure even seasoning. → Slice the rested tuna and the hard-boiled egg. → Arrange the dressed lettuce and vegetables in a bowl, top with tuna slices and egg rounds, garnish with parsley, and drizzle with extra vinaigrette.
Cooking Steps
Brief Cooking Order
Whisk the garlic, thyme, salt, pepper, sherry vinegar, Dijon mustard, and olive oil to emulsify the vinaigrette. → Season the ahi tuna loin and sear it on a smoking hot pan for 30 seconds per side, then let it rest. → Toss the lettuce and blanched vegetables with the vinaigrette in separate bowls to ensure even seasoning. → Slice the rested tuna and the hard-boiled egg. → Arrange the dressed lettuce and vegetables in a bowl, top with tuna slices and egg rounds, garnish with parsley, and drizzle with extra vinaigrette.
Introduction
A classic and refreshing French salad featuring beautifully seared ahi tuna, tender potatoes, crisp green beans, cherry tomatoes, olives, and a hard-boiled egg. It is dressed with a savory, homemade garlic and herb sherry vinaigrette that perfectly ties all the fresh ingredients together.
Step 1
In a carafe or small mixing bowl, combine chopped garlic, picked thyme, a pinch of salt, freshly cracked black pepper, sherry vinegar, and a dollop of Dijon mustard.
Step 2
Whisk the vinegar mixture vigorously while slowly drizzling in the olive oil to emulsify the dressing into a thick, uniform vinaigrette.
Step 3
Remove the ahi tuna loin from the refrigerator and generously season all sides with salt, black pepper, and a drizzle of olive oil, massaging the seasoning into the meat.
Step 4
Heat a small sauté pan over high heat with a splash of olive oil. Sear the seasoned tuna for about 30 seconds on each side to keep it beautifully rare-to-medium-rare in the center.
Step 5
Remove the seared tuna from the pan and let it rest on a plate for about 10 minutes to allow the juices to redistribute.
Ingredients List
Important Notes
To achieve a proper emulsion for the vinaigrette, slowly incorporate the olive oil in a thin, steady stream while whisking continuously.
Always sear the tuna on high heat to ensure a quick sear that browns the outside without cooking the inside past medium-rare.
Letting the tuna rest before slicing prevents the meat from tearing and losing its juices.
Dressing the greens and vegetables in separate bowls ensures every component of the salad is evenly coated without making the lettuce soggy.
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