The Pioneer Woman Tasty Kitchen
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Seared Tuna Salad Niçoise

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Level: Easy

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Description

A fresh and warm Seared Tuna Salad Niçoise. Served with fresh vegetables, baby new potatoes and tossed in a mustard vinaigrette.

Ingredients

  • 1 whole Large Egg
  • 100 grams New Potatoes, Halved
  • 75 grams Green Beans Sliced
  • Oil, As Needed For Cooking Tuna
  • 125 grams Tuna Steak
  • ½ cups Lettuce
  • 25 grams Pitted Black Olives
  • 5 whole Cherry Tomatoes, Halved
  • 25 grams Red Onion, Thinly Sliced
  • FOR THE VINAIGRETTE:
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Dijon Mustard
  • ½ teaspoons Apple Cider Vinegar

Preparation

Add egg to a small pan of cold water. Bring to the boil and start to time once the water reaches boiling point. Cook for 5 minutes if you like the yolks very lightly set (as I do), or 7 minutes if you prefer a firmer yolk.

Once egg is cooked, remove from pan with a slotted spoon and place in a bowl of cold water. When cooled enough, peel and slice into quarters.

Add potatoes to the boiling water in the pan. Set a timer for 7 minutes.

Make the dressing. Combine olive oil, mustard, and apple cider vinegar and whisk well.

Once the potatoes have been cooking for 7 minutes, add green beans to the pan with the potatoes and continue to boil for another 5 minutes.

Heat a good drizzle of olive oil in a griddle or frying pan. Once it is smoking hot, add tuna and cook for 2–3 minutes on each side, depending on how rare you like the tuna cooked.

Once potatoes and green beans are cooked, drain and transfer to a bowl with lettuce, olives, cherry tomatoes and red onion. Pour dressing over and toss everything together.

Add the salad to a plate, slice the tuna and place on top. Dot the egg quarters around the salad. Serve!

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