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Ahi tuna niçoise salad with greens, sliced rare tuna, hard boiled eggs, steamed potatoes, olives in a black bowl with a fork on a grey background.

Ahi Tuna Nicoise Salad

egg, green bean, potato, tomato, kalamatas

STARS

Quickly sear sushi grade ahi tuna and serve on a bed of little gem bibb lettuce leaves with the classic niçoise accoutrements: roasted fingerling potatoes dressed with fresh herbs, green beans, roasted tomatoes, olives, hard-boiled egg, and a mustard vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  20 minutes
Ingredients

Salad

  • 4 5.5-ounce Ahi tuna steaks
  • Salt and pepper to taste
  • 3 tablespoons olive oil, divided
  • 1 tablespoon each fresh thyme, parsley, rosemary, and sage, chopped
  • 2 garlic cloves, pressed
  • 12 ounces fingerling potatoes, sliced ½-inch thick
  • 6 ounces green beans, trimmed
  • 4 cups little gem lettuce, shredded
  • 1 10-oz jar roasted tomatoes, drained
  • 4 hard-boiled eggs, halved
  • ½ cup pitted Kalamata olives 

Niçoise Dressing (optional)

  • ¼ cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 lemon, juiced
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
Directions
1
Season the tuna steaks with salt and pepper and place in a lidded container. In a small bowl, whisk 2 tablespoons olive oil with the fresh herbs and garlic. Brush the tuna steaks with the herb mixture, cover, and refrigerate for 2 to 4 hours. 
2
Preheat the oven to 350°F. 
3
On a baking sheet, season the potatoes with salt and pepper and drizzle with the remaining 1 tablespoon olive oil; toss to coat. Roast for about 18 minutes, until fork-tender.
4
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2 to 4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1 to 2 minutes. 
5
Heat a grill pan or large skillet over high heat and lightly spray or brush with olive oil. Add the marinated tuna steaks and sear for about 2 minutes on each side. 
6
Whisk or blend all of the dressing ingredients together and season to taste. 
7
Divide the lettuce, roasted tomatoes, roasted potatoes, green beans, eggs, and olives between bowls and top each with a tuna steak. Drizzle with dressing and serve.

Ahi Tuna Nicoise Salad

egg, green bean, potato, tomato, kalamatas

STARS

Quickly sear sushi grade ahi tuna and serve on a bed of little gem bibb lettuce leaves with the classic niçoise accoutrements: roasted fingerling potatoes dressed with fresh herbs, green beans, roasted tomatoes, olives, hard-boiled egg, and a mustard vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Salad

  • 4 5.5-ounce Ahi tuna steaks
  • Salt and pepper to taste
  • 3 tablespoons olive oil, divided
  • 1 tablespoon each fresh thyme, parsley, rosemary, and sage, chopped
  • 2 garlic cloves, pressed
  • 12 ounces fingerling potatoes, sliced ½-inch thick
  • 6 ounces green beans, trimmed
  • 4 cups little gem lettuce, shredded
  • 1 10-oz jar roasted tomatoes, drained
  • 4 hard-boiled eggs, halved
  • ½ cup pitted Kalamata olives 

Niçoise Dressing (optional)

  • ¼ cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 lemon, juiced
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Directions

1
Season the tuna steaks with salt and pepper and place in a lidded container. In a small bowl, whisk 2 tablespoons olive oil with the fresh herbs and garlic. Brush the tuna steaks with the herb mixture, cover, and refrigerate for 2 to 4 hours. 
2
Preheat the oven to 350°F. 
3
On a baking sheet, season the potatoes with salt and pepper and drizzle with the remaining 1 tablespoon olive oil; toss to coat. Roast for about 18 minutes, until fork-tender.
4
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2 to 4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1 to 2 minutes. 
5
Heat a grill pan or large skillet over high heat and lightly spray or brush with olive oil. Add the marinated tuna steaks and sear for about 2 minutes on each side. 
6
Whisk or blend all of the dressing ingredients together and season to taste. 
7
Divide the lettuce, roasted tomatoes, roasted potatoes, green beans, eggs, and olives between bowls and top each with a tuna steak. Drizzle with dressing and serve.