Seared Tuna Niçoise Bowl with Olive Tapenade Vinaigrette

Serves 3

Ingredients

• 12 oz sushi-grade ahi tuna steaks
• 12 oz baby potatoes
• 9 oz green beans
• 6 cups mixed baby greens
• 1.5 cups cherry tomatoes
• 1/3 cup kalamata olives
• 2 tbsp capers
• 1 small shallot
• 1 garlic clove
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 2 tsp fresh thyme leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Boil baby potatoes in salted water until fork-tender, about 12 minutes. In the last 4 minutes add trimmed green beans. Drain and shock in ice water; halve potatoes once cool.
2. 2Make tapenade vinaigrette: finely chop olives, capers, shallot, and garlic. Whisk with mustard, vinegar, olive oil, thyme, salt, and pepper.
3. 3Pat tuna dry and 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 three bowls: layer greens, potatoes, green beans, halved cherry tomatoes, and tuna slices. Drizzle generously with olive tapenade vinaigrette.
5. 5Serve immediately for maximum freshness and contrast of textures.