Ahi Tuna Nicoise Salad Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss halved potatoes with 1 tablespoon olive oil (from pantry), 1/4 tsp kosher salt and a pinch of pepper on a baking sheet. Roast cut‑side down until tender and golden, about 20–25 minutes depending on size. Remove from oven and let cool slightly.

Hard‑boil eggs

Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium‑high heat, then cover, remove from heat and let sit 9 minutes for firm yolks. Transfer to an ice bath for 5 minutes, then peel and halve lengthwise. Keep chilled until assembly.

Trim and blanch green beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

In a small bowl or jar, combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon, 1 tablespoon minced shallot, 1 teaspoon honey (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk while slowly streaming in 1/2 cup extra‑virgin olive oil until emulsified. Taste and adjust seasoning. Refrigerate up to 3 days; bring to room temperature before using.

Season and heat pan

Pat tuna steaks very dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a heavy skillet or cast‑iron pan over high heat until smoking slightly. Add 2 tablespoons neutral oil and swirl to coat.

Sear tuna steaks 1½ to 2 minutes per side for a rare center (adjust 30–60 seconds more per side for medium rare to medium). Do not move steaks while searing to get a good crust. Transfer to a cutting board and let rest 2 minutes, then slice thinly across the grain into 1/4‑inch slices.

In a large bowl, add 6 cups mixed greens. Add roasted potatoes (warm or room temperature), blanched green beans (cut in half if long), halved cherry tomatoes, halved hard‑boiled eggs, olives and capers if using. Gently toss with enough house vinaigrette to coat (about 3–4 tablespoons to start). Taste and add more vinaigrette as desired.

Divide dressed salad among plates. Arrange sliced seared ahi tuna on top of each portion. Finish with a drizzle of any reserved vinaigrette, a sprinkle of chopped parsley and thinly sliced shallot. Serve immediately.