Seared Tuna Niçoise Salad
Don't hate it because it's beautiful! Such simple flavors tastes amazing too. The fresher the ingredients the better for this traditional Parisian salad with a few enhancements.
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.