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Salade Niçoise with Seared Tuna and Soft Egg

The classic Southern French composed salad of seared tuna, soft-boiled eggs, potatoes, green beans, and Niçoise olives.

Ingredients

  • 1 lb fresh tuna steaks
  • 4 tbsp olive oil divided
  • 1 lb baby potatoes halved and boiled
  • 8 oz green beans trimmed and blanched
  • 4 eggs soft-boiled
  • 1 pint cherry tomatoes halved
  • 1/3 cup Niçoise olives
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 2 tbsp fresh basil torn

Instructions

  1. Boil potatoes in salted water until fork-tender, about 12-15 minutes. Drain and cool slightly.
  2. Blanch green beans in boiling water 2-3 minutes, then plunge into ice water and drain.
  3. Soft-boil eggs for 6-7 minutes, then cool in ice water, peel, and halve.
  4. Whisk together 3 tablespoons olive oil, red wine vinegar, Dijon mustard, and garlic for the dressing.
  5. Season tuna with salt and pepper. Heat remaining 1 tablespoon olive oil in a skillet over high heat and sear tuna 1-2 minutes per side, keeping the center rosy. Slice.
  6. Arrange potatoes, green beans, tomatoes, olives, tuna, and eggs on a platter.
  7. Drizzle with dressing and finish with torn basil.