Nicoise Salad with Seared Ahi Tuna

By: Michael Kahn

By: Michael Kahn

"The Nicoise Salad as a classic French salad, originating from the city of Nice. Served as a composed salad, or mise en place, this is the perfect opportunity to put your plating skills to the test and present your companions with a beautiful salad. Typically made with green beans, hard boiled eggs, potatoes, capers, and canned tuna, this variation of Nicoise Salad features fresh, sustainably sourced Ahi tuna, seared and grilled. It is topped with a dijon mustard vinaigrette. "

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Serves4 people

Preparation Time1 hr 15 min

Cooking Time25 min

Cooking MethodGrilling

Ingredients

1 (1-pound) Red new potatoes, Medium size, scrubbed and sliced
4 Eggs Large, hard boiled
1 pound Haricots verts Also known as thin French green beans, stems trimmed
2 pounds Tuna Fresh, sushi quality Ahi
1 pint Cherry tomatoes halved
1 cup Nicoise olives Pitted
1 bunch Frisée Substitute: Arugula
Sea salt To taste
Black pepper Freshly ground, to taste
2 tablespoons Extra virgin olive oil

Hard-boil the eggs, peel, and refrigerate until salad assembly.
Slice the red potatoes into 1/4 inch pieces and cook 4 to 5 minutes or until cooked through in a 4-6 quart pot. Don't overcook or the potatoes will fall apart. Strain, rinse with cold water, and sprinkle apple cider vinegar on them. Cover and store in the refrigerator.
For the green beans, cut off the ends, cut to size, and boil in salted water for 3-5 minutes or done to taste, closer to al dente. Strain and store in the fridge.