Simple Tuna Nicoise Salad

A classic French salad made with seared Ahi tuna, steamed green beans, potatoes, olives, and mixed greens

Course Main Course, Salad

Cuisine French

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 498kcal

Author Amee

2 fresh sushi-quality ahi tuna steaks (about 4 oz each)
4 hard boiled eggs quartered
¾ lb fresh green beans trimmed
½ lb small red or yukon gold potatoes the 2" size
¼ cup capers drained
⅔ cup Kalamata olives traditionally Nicoise olives, if you can find them
2 cups cherry tomatoes
4 cups of gourmet lettuce blend or Boston lettuce-about 1 ½ heads torn into pieces
extra virgin olive oil
very good quality balsamic vinegar

Place eggs in a large saucepan.
Cover them with cool water by 1 inch.
Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
Let sit 12 minutes.
Transfer eggs to a colander and run under cool water to stop the cooking process.
Peel, slice and set aside.
Cook fresh green beans in a large pot (4-6 qt) of boiling salted water, uncovered, for 4-5 minutes until crisp tender.
Transfer immediately to an ice bath to stop the cooking process.
Add potatoes to the boiling water and simmer uncovered for 15-20 until tender.
Drain in a colander and set aside.
Rub tuna steaks with olive oil and season with salt and pepper.
Heat a skillet over medium-high heat and sear tuna for two minutes on each side.
Transfer to a cutting board and slice into strips.
Arrange all ingredients between 4 large plates or bowls (or you can make this on one large platter) and drizzle with balsamic vinegar and extra virgin olive oil.
Season with sea salt and pepper and enjoy.