Seared Ahi Tuna Niçoise Bowl with Olive Tapenade Vinaigrette

Rooted in the coastal kitchens of Nice, classic salade Niçoise gathers tuna, olives, and garden vegetables in one bright plate. Here, seared ahi meets a briny olive-tapenade vinaigrette for a bowl that stays true to that Provençal spirit.

Serves 4

Estimate for one serving

• 520 cal
• 42g protein
• 31g carbs
• 26g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb sushi-grade ahi tuna steaks
• 12 oz haricots verts
• 1 lb baby potatoes
• 1/2 cup mixed olives
• 2 tbsp capers
• 2 garlic cloves
• 3 anchovy fillets
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 cups cherry tomatoes
• 4 cups baby arugula
• 4 soft-boiled eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of salted water to a boil.
2. 2Boil baby potatoes until fork-tender, then drain and halve.
3. 3Blanch haricots verts in the same water for 3 minutes until bright green and crisp-tender.
4. 4Prepare tapenade vinaigrette by pulsing olives, capers, garlic, anchovies, Dijon mustard, and red wine vinegar in a food processor.
5. 5With machine running, drizzle in extra-virgin olive oil until emulsified.
6. 6Season ahi tuna generously with salt and black pepper.
7. 7Heat a heavy skillet over high heat until smoking hot.
8. 8Sear tuna 45 seconds per side for rare, then rest on a cutting board.
9. 9Toss warm potatoes and haricots verts with a spoonful of vinaigrette.
10. 10Divide arugula among four bowls, arrange potatoes, beans, halved cherry tomatoes, and quartered soft-boiled eggs.
11. 11Slice tuna against the grain into ¼-inch slices and fan over greens.
12. 12Spoon additional olive tapenade vinaigrette over each bowl just before serving.