Tuna Niçoise Recipe

Prep and cook potatoes

Scrub the fingerling potatoes and halve any larger ones so pieces are roughly uniform. Place in a pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer 12–15 minutes until just fork-tender. Drain and let cool slightly, then slice into 1/2-inch rounds.

Blanch haricot vert

Bring a medium pot of salted water to a rolling boil. Add the haricot vert and cook 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Assemble base

In a large bowl or on a platter, arrange the Boston Bibb lettuce. Scatter the halved cherry tomatoes, sliced red onion, Niçoise olives, capers, blanched haricot vert, and sliced fingerling potatoes evenly over the greens.

Whisk together the red wine vinegar, Dijon mustard, minced garlic, lemon juice, and honey in a small bowl. Slowly whisk in the 1/2 cup extra-virgin olive oil until emulsified. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed.

Season tuna

Pat the ahi tuna steaks dry with paper towels. Rub both sides with 2 tbsp olive oil and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Grill-sear tuna

Heat a grill pan or outdoor grill to high (medium-high: about 450°F / 230°C). When hot, oil the grates or pan. Sear the tuna 1.5–2 minutes per side for rare (adjust 3–4 minutes per side for medium), creating a nicely browned exterior while keeping the center pink. Remove from heat and let rest 3 minutes, then slice into 1/2-inch thick slices on the bias.

Grill focaccia

Brush focaccia slices lightly with butter or olive oil. Grill on medium heat 1–2 minutes per side until char marks appear and bread is warmed and crisped. Optionally rub grilled bread with a cut lemon or a clove of garlic for extra flavor.

Dress salad and plate

Just before serving, drizzle about 3–4 tablespoons of the Dijon vinaigrette over the assembled salad and gently toss or lightly turn components so dressing coats without wilting the Bibb lettuce. Arrange the sliced seared ahi tuna over the salad. Garnish with chopped parsley and place grilled focaccia on the side. Serve with lemon wedges for squeezing over tuna and salad.