Seared Tuna Niçoise Bowl with Mustard-Tarragon Vinaigrette

Born on the sunlit coast of Nice, salade niçoise gathers the Mediterranean’s brightest flavors in one plate. This bowl version sears sushi-grade ahi tuna and dresses it with a bright mustard-tarragon vinaigrette over greens, potatoes, and haricots verts.

Serves 3

Estimate for one serving

• 610 cal
• 38g protein
• 32g carbs
• 36g fat
• 6.2g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Boil potatoes in salted water until fork-tender (12–14 min), drain and halve while warm.
2. 2Blanch haricots verts in the same water 3 minutes, shock in ice water, pat dry.
3. 3Soft-boil eggs 6 1/2 minutes, peel under cold water, halve.
4. 4Whisk Dijon, vinegar, minced shallot, chopped tarragon, salt, and pepper; slowly drizzle in olive oil until emulsified.
5. 5Season tuna generously with salt and pepper. Heat remaining oil in a cast-iron skillet over high heat until smoking. Sear tuna 45–60 seconds per side for rare. Rest 2 minutes, then slice thinly against the grain.
6. 6Compose bowls: greens base, arranged potatoes, beans, tomatoes, olives, eggs, and tuna slices. Drizzle generously with vinaigrette. Finish with cracked pepper.