Seared Ahi Tuna Niçoise Bowl with Brand Name Olive Tapenade Vinaigrette

Born on the sunlit coast of Nice, salade Niçoise celebrates the Mediterranean bounty of tuna, eggs, and garden vegetables. This bowl sears sushi-grade ahi and dresses it all in a punchy kalamata olive tapenade vinaigrette.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 38g carbs
• 24g fat
• 7g fiber

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Ingredients

• 1.25 lb sushi-grade ahi tuna steaks
• 1 tsp kosher salt
• 1/2 tsp fresh cracked black pepper
• 3 tbsp extra-virgin olive oil
• 12 oz haricots verts
• 1 lb baby potatoes
• 4 large eggs
• 6 cups mixed baby greens
• 2 cups halved cherry tomatoes
• 1/4 cup Brand Name kalamata olive tapenade
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 1 small finely minced shallot
• 2 tsp fresh thyme leaves

Instructions

1. 1Bring a large pot of salted water to a boil; cook potatoes until fork-tender, about 12 minutes, then add haricots verts for final 3 minutes. Drain and shock in ice water.
2. 2Place eggs in a small saucepan, cover with 1 inch cold water, bring to a boil, then remove from heat, cover, and let stand 9 minutes. Peel and halve.
3. 3Pat tuna dry and season generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high until shimmering.
4. 4Sear tuna 45–60 seconds per side for rare; transfer to a cutting board and rest 2 minutes before slicing thinly against the grain.
5. 5Whisk tapenade, mustard, vinegar, shallot, thyme, and remaining olive oil until emulsified; season to taste.
6. 6Divide greens among four bowls. Arrange potatoes, haricots verts, tomatoes, eggs, and tuna slices. Drizzle generously with tapenade vinaigrette.