niçoise salad
 
 
Author:
Recipe type: Dinner
Cuisine: French
Ingredients
  • 1 pound potatoes, boiled until fork-tender and sliced in wedges
  • 2 tablespoons dry white wine
  • 12 ounces thin green beans, trimmed
  • 4 large eggs
  • ¼ cup white wine vinegar
  • ½ shallot, minced (about 2 tablespoons)
  • 2 tablespoons dijon mustard
  • 1 tablespoon chopped fresh thyme
  • Freshly ground pepper
  • Kosher sea salt
  • 1 cup extra-virgin olive oil
  • 1 cup cherry tomatoes
  • 4 cups spinach + 2 cups mixed greens
  • 6 radishes, trimmed and quartered
  • ¾ cup nicoise olives
  • 2½ pound ahi tuna steaks
Instructions
  1. After the potatoes are cooked, drizzle with the wine and let cool.
  2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
  3. Bring another saucepan filled with water to boil. Gently place the eggs in the saucepan and boil for 12 minutes. Drain, then run under cold water to cool. Set aside in a cold water bath.
  4. Make the dressing: Whisk the vinegar, shallot, mustard, thyme, ½ teaspoon salt, and pepper to taste in a bowl. Whisk in ¾ cup of the olive oil in a slow, steady stream until emulsified.
  5. Begin to preheat an outside grill or skillet for the tuna.
  6. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about ¼ cup dressing to the potatoes and toss. Peel and quarter the eggs.
  7. Divide the lettuce among the plates. Arrange the potatoes, tomatoes, green beans, radishes, and eggs on top. Drizzle with the dressing and top with the olives. Set aside.
  8. Next, prepare the tuna: brush the sides of the tuna with the remaining ¼ cup olive oil. Salt and paper to preference. When the grill is hot (I put our Traeger on high, which gets it to about 415 degrees), sear the tuna steaks on each side. In order to get ¼" thickness cooked, leave on for 3-5 minutes depending on temperature.
  9. Slice the tuna in ½" thick slices and arrange on the salad.
  10. Enjoy!
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/07/01/nicoise-salad-with-seared-tuna-steak/