Herb-Infused Seared Tuna Niçoise with Zesty Honey-Mustard Vinaigrette
Elevate your dining experience with this exquisite Herb-Infused Seared Tuna Niçoise. This gourmet salad combines meaty tuna steaks perfectly seared and nestled atop a bed of crunchy green beans, tender baby new potatoes, and creamy eggs, all garnished with briny black olives. A vibrant medley of mixed salad greens adds a refreshing touch, while a luxurious honey-mustard vinaigrette ties the dish together with its sweet tang. Ideal for a healthy lunch or an impressive dinner, this dish is as filling as it is nutritious. Indulge in a medley of flavors that will transport your taste buds to the French Riviera!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Baby new potato
1 lb (scrubbed and halved after cooking)
Fine green beans
4 ounces (trimmed)
Medium eggs
4 (cooked and quartered)
Tuna steaks
4 (5 ounces each) (lightly brushed with oil for searing)
Olive oil
as needed (for brushing and drizzling)
Mixed salad greens
1 bag (preferably with herbs)
Scallions
2 (finely sliced)
Pitted black olives
20 (halved)
Clear honey
1 teaspoon (for the vinaigrette)
Dijon mustard
2 teaspoons (for the vinaigrette)
Cider vinegar
2 tablespoons (for the vinaigrette)
Olive oil
2 tablespoons (for the vinaigrette)
Salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Instructions
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1. Preheat your oven to 400°F (200°C). Lightly coat the baby new potatoes with olive oil and place them on a baking tray. Bake for about 40 minutes or until crisp and tender. If you’re pressed for time, you can boil the potatoes for about 15 minutes instead. Once cooked, let them cool slightly before slicing them in half.
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2. While the potatoes are cooking, bring a pot of salted water to a boil. Blanch the trimmed green beans for 3 minutes, then immediately drain and rinse them under cold water to halt the cooking process and preserve their vibrant green color.
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3. For the eggs, place them in a small saucepan, covering them completely with cold water. Bring the water to a boil, then reduce the heat and let them simmer for 6 minutes. Remove the eggs from the heat, drain the hot water, and rinse under cold water. Gently tap each egg to crack the shell, then peel them carefully. Slice each egg in half and then into quarters.
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4. To make the honey-mustard vinaigrette, whisk together the honey, Dijon mustard, cider vinegar, and olive oil in a bowl. Season the dressing with salt and freshly ground black pepper to taste.
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5. Heat a large non-stick frying or griddle pan over high heat. Lightly brush the tuna steaks with olive oil and sear them in the hot pan for 2-3 minutes on each side for medium-rare, or until cooked to your preference. Remove from the heat and let them rest.
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6. In a large mixing bowl, combine the mixed salad greens with the sliced scallions, halved black olives, and cooled green beans. Pour half of the prepared vinaigrette over the salad and toss gently to combine.
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7. To serve, divide the salad mixture among four plates, arranging the halved potatoes and quartered eggs artfully atop each serving. Finally, lay the seared tuna steaks on top of the salad. Drizzle the remaining vinaigrette over the tuna steaks and serve immediately for a delightful gourmet experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Seared Tuna Niçoise?
It is a gourmet salad that combines meaty seared tuna steaks with crunchy green beans, baby new potatoes, creamy eggs, and black olives over mixed greens with a honey-mustard vinaigrette.
What are the primary ingredients in this recipe?
The main ingredients include baby new potatoes, fine green beans, medium eggs, tuna steaks, mixed salad greens, scallions, and black olives.
How long should I bake the baby new potatoes?
Bake the potatoes at 400°F (200°C) for about 40 minutes or until they are crisp and tender.
Is there a faster way to cook the potatoes?
Yes, if you are pressed for time, you can boil the potatoes for approximately 15 minutes instead of baking them.
How do I prepare the green beans for the salad?
Blanch the trimmed green beans in boiling salted water for 3 minutes, then immediately rinse them under cold water to preserve their color.
How long should the eggs be simmered?
The eggs should be simmered for 6 minutes after the water reaches a boil for a perfect creamy consistency.
What ingredients are needed for the Zesty Honey-Mustard Vinaigrette?
The vinaigrette consists of clear honey, Dijon mustard, cider vinegar, olive oil, salt, and freshly ground black pepper.
How long do I sear the tuna steaks?
Sear the tuna steaks in a hot pan for 2-3 minutes on each side for a medium-rare finish.
How do I assemble the Niçoise salad?
Combine greens, scallions, olives, and beans with half the dressing, then top with potatoes, eggs, and the seared tuna before drizzling the remaining dressing.
What type of vinegar is used in the dressing?
This recipe specifically calls for cider vinegar to give the vinaigrette its zesty tang.
Can I use any type of mustard for the vinaigrette?
The recipe recommends using Dijon mustard for its specific flavor profile and texture.
What is the weight of each tuna steak?
Each of the four tuna steaks should weigh approximately 5 ounces.
How should I prepare the eggs after cooking?
After rinsing them in cold water and peeling, slice each egg into halves and then into quarters.
What kind of salad greens work best?
A bag of mixed salad greens, preferably containing herbs, is recommended for this dish.
Are the black olives supposed to be whole?
No, the recipe specifies that 20 pitted black olives should be halved.
How many servings does this recipe provide?
The recipe is designed to serve four people, as it uses four tuna steaks.
Do I need to peel the potatoes?
No, simply scrub them clean before cooking and slice them in half once they are cooked.
What temperature should the oven be?
The oven should be preheated to 400°F (200°C).
What is the flavor profile of this dish?
It features a medley of savory seared tuna, briny olives, and a sweet yet tangy honey-mustard dressing.
Can this be eaten as a lunch or dinner?
Yes, it is ideal for both a healthy, filling lunch or an impressive gourmet dinner.
How do I ensure the green beans stay vibrant?
Immediately rinse them under cold water after blanching to halt the cooking process.
How much honey is required for the dressing?
You will need 1 teaspoon of clear honey.
What pan should I use to cook the tuna?
A large non-stick frying pan or a griddle pan is best for searing the tuna steaks.
How are the scallions prepared?
The two scallions should be finely sliced before being added to the salad greens.
Should the tuna be seasoned before cooking?
The tuna should be lightly brushed with olive oil; seasoning with salt and pepper is usually done to the vinaigrette and the final assembled dish.
What is the Mediterranean connection for this dish?
The Niçoise style originates from the French Riviera, making it a classic Mediterranean seafood salad.
How much olive oil is used in the vinaigrette?
Two tablespoons of olive oil are whisked into the dressing.
How should the final dish be served?
Divide the salad among four plates, arrange potatoes and eggs artfully, place the tuna on top, and serve immediately.
Can I adjust the doneness of the tuna?
Yes, while medium-rare is recommended, you can cook it longer until it reaches your personal preference.
Is the vinaigrette thick or light?
It is a light, whisked emulsion of oil, vinegar, honey, and mustard designed to coat the greens without being heavy.