Tuna Niçoise

Proof that a salad can still hit like a main. Jammy egg, crisp green beans, seared tuna, sharp little pickles, and a vinaigrette that actually makes you pause.

Prep List

• Extra-virgin olive oil x 1/4 cup

• Lemon x 1/2, freshly juiced

• Champagne vinegar x 1 tbsp

• Dijon mustard x 1.5 tbsp

• Honey x 1/2 tsp

• Aged balsamic x dash

• Kosher salt and freshly ground black pepper to taste

• Egg x 1, large

• Green beans x 1/2 lb, trimmed

• Yellowfin tuna x 6 oz (or a can of oil-packed tuna)

• Cornichons, olives, capers, caperberries, or your choice of pickles

• Flaky salt to garnish

• Salad greens, spring mix

• Avocado oil x 2 tbsp

Recipe

• Whisk oil, lemon juice, mustard, vinegar, honey, pepper, and kosher salt to taste in a medium bowl. Set aside.

• Bring a pot of salted water to boil. Add egg and cook 10 minutes then immediately transfer eggs to a bowl of ice water using a slotted spoon (let it sit for 5 min). Once cool peel egg and set aside.

• Add green beans to same pot of boiling water and cook until tender (~3 min) then transfer to ice water until cool (~ 3 min). Transfer to paper towel to dry then slice in half crosswise.

• Pat tuna dry then lightly oil it along with a drizzle of the vinaigrette. Lightly season tuna with kosher salt and black pepper.

• Heat medium size pan over high heat and add a drizzle of avocado oil.

• Once oil is hot add tuna and sear on each side for 90 seconds. Remove to a cutting board and slice into 1/2 in. slices.

• In a prep bowl lightly dress and toss the salad greens with vinaigrette then transfer to serving plate.

• Arrange the egg, green beans, pickled vegetables and seared tuna on top of the salad greens.

• Garnish with flaky salt and a drizzle of the reserved dressing.

• Any remaining dressing can be stored in an airtight container in the the fridge for 5 days.