Seared Tuna Niçoise Salad
So I guess I’m a little spoiled growing up near the coast with access to fresh tuna almost year round! I have only ordered a Niçoise salad a few times in a restaurant and always had freshly seared rare tuna on top. Which as I found out in Paris is not the traditional Niçoise salad of the Julia Child era.
A French Lesson in Paris
Scott and I spent one of our mornings in Paris on a long walk and then some shopping. By lunch we were in search of a cute outdoor café which there is no shortage of in Paris. We found a table on the sidewalk and started our usual people watching and just plain gawking at the sights of what has become one of our favorite cities. After perusing the small lunch menu we settled on a Jambon-Beurre for Scott and a Niçoise salad for me. Oh and 2 glasses of Sauvignon Blanc of course!
Much to my surprise and actual dismay, when our food came my salad was beautiful except for one thing. There was a pile of plain canned tuna right in the middle! I had not even considered that in a city of fabulous food that I would get canned tuna. Well instead of “while in Paris, act Parisian”, I had to send my beautiful salad back. Believe it or not most canned tuna has some form of garlic either in the oil or broth that they pack it in, so I am unable to eat it.
The waiter was confused due to the gap in communication caused by our terrible French and his not so good English. But in the end I was delivered another beautiful Niçoise salad without tuna, Julia would not approve, and another glass of wine. We were happy and it was another fabulous day in Paris!
Now on to the Salad!
This is my version of that wonderful French salad, non traditional, with gorgeous seared rare tuna and fresh colorful vegetables. One of my favorite addition to this salad is marinated artichokes. You can buy them but I chose to do them myself. It was really easy and so much better than the heavy one you get in a jar. The fresh herbs really give it flavor and you can keep it in the fridge for use later.
Seared Tuna Niçoise Salad
Ingredients
- 1 head butter or bibb lettuce
- 12 oz thick cut fresh tuna steak
- 2 tsp fresh ground black pepper
- 2 hard boiled eggs, sliced
- 1 cup fresh green beans or haricot vert, steamed but still crisp, chilled
- ½ cup pitted kalamata olives
- 1 cup cherry or grape tomatoes
- 1 cup marinated artichoke hearts, I marinated canned ones myself see recipe for Marinated Artichoke Hearts, below
- 1 oz crumbled blue cheese, optional
- sliced beets are good addition as well if you like them
Dressing
- ½ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tbsp Dijon mustard if you need garlic free, use Primal Kitchen organic spicy brown mustard
- salt and pepper
Instructions
- Use a tsp of pepper for each side of the tuna to coat.
- Heat a skillet with 1 tbsp of olive oil to high and smoking.
- Sear the tuna for 2 minutes each side or until browned outside and warm red inside. Remove from skillet and let rest for 10-15 minutes. Slice in 1/2 in slices.
- Meanwhile, build the salad by arranging the lettuce on plates and decorating with other ingredients.
- Make the dressing in a small bowl or container shaking or stirring to emulsify.
- Drizzle dressing over salad and top with sliced tuna.
Marinated Artichoke Hearts
Ingredients
- 1 14 oz canned artichokes, drained you can use frozen just let defrost and drain excess water
- ½ cup olive oil
- 2 tbsp fresh lemon juice
- 2 tsp fresh herbs (basil, thyme, rosemary)
Instructions
- Mix all together with artichokes in a small bowl or jar. Refrigerate for at least 2 hours.
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