Niçoise* Recipe
seared rare tuna, olives, haricots verts, egg, herbed potatoes
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Potatoes
Boil the baby potatoes in salted water until tender. Drain and let them cool slightly, then cut them in half.
- 2
- 3
Blanch the Haricots Verts
In a pot of boiling salted water, blanch the haricots verts for about 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- 4
Sear the Tuna
Heat a skillet over high heat. Season the tuna filets with salt and pepper. Sear for about 1-2 minutes on each side for rare, then remove from heat and slice thinly.
- 5
Assemble the Salad
In a large serving platter, arrange the halved potatoes, haricots verts, sliced tuna, olives, and quartered hard-boiled eggs. Drizzle with the herb dressing and serve immediately.
