Seared Ahi Tuna Niçoise Bowl with Tarragon Vinaigrette

Salade niçoise hails from Nice on the French Riviera, where tuna, olives, and garden vegetables define the plate. This bowl keeps that spirit with seared sushi-grade ahi, crisp haricots verts, and a bright tarragon vinaigrette.

Serves 4

Estimate for one serving

• 580 cal
• 42g protein
• 38g carbs
• 29g fat
• 7g fiber

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Ingredients

• 1.25 lb sushi-grade ahi tuna steaks
• 12 oz haricots verts
• 1 lb baby potatoes
• 1/2 cup mixed olives
• 2 cups cherry tomatoes
• 4 soft-boiled eggs
• 4 cups baby arugula
• 1 small shallot
• 3 tbsp fresh tarragon
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 tbsp avocado oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of salted water to a boil; cook baby potatoes until fork-tender, about 15 minutes, then drain and halve.
2. 2Blanch haricots verts in the same water for 3 minutes, shock in ice water, and pat dry.
3. 3Whisk minced shallot, chopped tarragon, Dijon mustard, red wine vinegar, olive oil, salt, and pepper until emulsified.
4. 4Season ahi tuna generously with salt and pepper.
5. 5Heat avocado oil in a heavy skillet over high heat until nearly smoking.
6. 6Sear tuna 45 seconds per side for rare centers; rest on a cutting board 2 minutes before slicing thinly against the grain.
7. 7Assemble bowls starting with arugula, then arrange potatoes, haricots verts, halved cherry tomatoes, olives, and halved soft-boiled eggs.
8. 8Lay seared tuna slices over each bowl and drizzle generously with tarragon vinaigrette just before serving.