Seared Ahi Tuna Niçoise Bowl with Tarragon Vinaigrette

Born on the sunlit coast of Nice, salade niçoise celebrates the Mediterranean’s freshest catch and garden bounty. This bowl pairs seared ahi tuna with crisp haricots verts, tender potatoes, and a bright tarragon vinaigrette.

Serves 4

Estimate for one serving

• 520 cal
• 42g protein
• 28g carbs
• 26g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb sushi-grade ahi tuna steaks
• 1 lb baby potatoes
• 12 oz haricots verts
• 8 oz mixed baby greens
• 2 cups cherry tomatoes
• 1/2 cup niçoise olives
• 4 large eggs
• 1 shallot
• 3 tbsp fresh tarragon
• 1 tbsp Dijon mustard
• 3 tbsp champagne vinegar
• 1/3 cup extra-virgin olive oil
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp avocado oil

Instructions

1. 1Place eggs in small saucepan, cover with cold water, bring to boil then remove from heat, cover and let stand 7 minutes; shock in ice water, peel and halve.
2. 2Simmer baby potatoes in salted water until fork-tender, about 12 minutes; drain and halve while warm.
3. 3Blanch haricots verts in boiling salted water 3 minutes until crisp-tender; shock in ice bath.
4. 4Whisk together minced shallot, chopped tarragon, Dijon, champagne vinegar, olive oil, salt and pepper until emulsified.
5. 5Season tuna generously with remaining salt and pepper.
6. 6Heat avocado oil in large cast-iron skillet over high heat until just smoking; sear tuna 45-60 seconds per side for rare interior then rest 2 minutes before slicing thinly against the grain.
7. 7Compose four bowls starting with mixed greens, arrange potatoes, haricots verts, halved tomatoes, olives, eggs and tuna slices; drizzle generously with tarragon vinaigrette right before serving.