Seared Tuna Niçoise Bowl with Dijon Vinaigrette

Born on the sunny Côte d'Azur, salade niçoise celebrates Mediterranean catch and garden bounty. This bowl sears sushi-grade ahi tuna and dresses potatoes, greens, and olives in a sharp Dijon vinaigrette.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 32g carbs
• 27g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb sushi-grade ahi tuna steaks
• 1 lb baby potatoes
• 12 oz green beans
• 8 cups mixed salad greens
• 2 cups cherry tomatoes
• 4 hard-boiled eggs
• 1/2 cup kalamata olives
• 1 small shallot
• 2 tbsp dijon mustard
• 3 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 1 garlic clove
• 3/4 tsp kosher salt
• 1 tsp black pepper

Instructions

1. 1Boil baby potatoes in salted water until tender, 12–15 minutes. Add green beans for final 4 minutes. Drain and shock in ice water.
2. 2Whisk together minced shallot, grated garlic, dijon, red wine vinegar, salt, and pepper. Slowly stream in olive oil to emulsify vinaigrette.
3. 3Pat tuna dry, season with remaining salt and pepper. Heat olive oil in a cast-iron skillet over high heat until smoking. Sear tuna 45–60 seconds per side for rare. Rest 3 minutes, then slice thinly.
4. 4Assemble 4 bowls: greens base, halved potatoes, green beans, halved cherry tomatoes, quartered eggs, olives, and tuna slices.
5. 5Drizzle generously with vinaigrette. Serve immediately.