Tuna Niçoise Salad

Seared yellowfin tuna, barely set at the center, over crisp greens with snappy green beans, a soft egg, and briny bites of cornichons, olives, and capers – all pulled together by a bright vinaigrette.

This is one of those dishes that feels elegant but comes together in under 30 minutes.

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Ingredients

For the Champagne Vinaigrette

• Extra-virgin olive oil x ¼ cup

• Lemon x ½, freshly juiced

• Champagne vinegar x 1 tbsp

• Dijon mustard x 1½ tbsp

• Honey x ½ tsp

• Aged balsamic vinegar x 1 dash

• Kosher salt x to taste

• Freshly ground black pepper x to taste

For the Salad

• Egg x 1, large

• Green beans x ½ lb, trimmed

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

• Avocado oil x 2 tbsp

• Salad greens x 2 cups, spring mix

• Cornichons x to taste

• Olives x to taste

• Capers x to taste

• Caperberries x to taste (optional)

• Flaky salt x for garnish

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Recipe

Make the Champagne Vinaigrette

1. Whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, champagne vinegar, honey, black pepper, and kosher salt in a medium bowl until emulsified.

2. Taste and adjust seasoning. Finish with a dash of aged balsamic. Set aside.

Prepare the Egg and Green Beans

1. Bring a pot of salted water to a rolling boil.

2. Gently lower the egg into the water. Cook for exactly 10 minutes.

3. Transfer the egg to a bowl of ice water using a slotted spoon. Let it sit for 5 minutes, then peel and set aside.

4. Add the green beans to the same pot of boiling water. Cook until tender but still snappy – about 3 minutes.

5. Transfer the green beans to the ice bath until completely cool – about 3 minutes. Drain and pat dry with paper towels. Slice in half crosswise.

Sear the Tuna

1. Pat the tuna completely dry with paper towels.

2. Drizzle the tuna lightly with avocado oil and a small spoonful of the vinaigrette. Season with kosher salt and black pepper.

3. Heat a medium pan over high heat. Add a drizzle of avocado oil.

4. Once the oil is smoking, add the tuna and sear for 90 seconds per side – you want a hard crust on the outside and rare through the center.

5. Remove to a cutting board and slice into ½-inch pieces.

To Plate

1. Lightly dress and toss the salad greens with a few spoonfuls of the vinaigrette. Transfer to a serving plate.

2. Halve the egg and arrange it on the greens alongside the green beans, cornichons, olives, capers, and caperberries.

3. Lay the seared tuna slices across the top.

4. Garnish with flaky salt and a final drizzle of the reserved vinaigrette.

5. Any remaining vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

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