Sesame Crusted Ahi Tuna Niçoise Salad Recipe

Season and coat

Pat the ahi tuna dry with paper towels. Season all sides lightly with the kosher salt and 1/2 tsp black pepper. Spread the mixed sesame seeds on a plate and press the tuna firmly into the seeds on both large faces and the long edges to form an even sesame crust.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl. Sear the sesame-crusted tuna 45–60 seconds per side for rare (adjust 90–120 seconds per side for medium), turning with tongs to brown all sesame-coated faces. Remove to a cutting board and tent loosely with foil to rest for 5 minutes before slicing thinly across the grain into 1/4-inch slices.

Cook fingerling potatoes

Place fingerling potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain, cool slightly, then halve lengthwise. Keep warm.

Blanch haricot verts

Bring a large pot of salted water to a rapid boil. Prepare an ice bath (bowl of ice water). Add the frenched haricot verts to the boiling water and blanch 2–3 minutes until bright green and just tender-crisp. Immediately transfer to the ice bath to stop cooking, then drain and pat dry.

Prepare tomatoes and avocado

Halve the grape tomatoes and slice the avocado lengthwise, remove pit, and slice into 1/4-inch slices just before plating to avoid browning. Keep components ready to assemble.

Hard-cook the eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–11 minutes for fully hard-cooked yolks. Transfer to the ice bath, cool, peel, and quarter each egg.

Prepare olives

Pit (if necessary) and halve the Kalamata olives. Set aside.

Make vinaigrette

In a small bowl or jar combine 2 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the minced shallot. Whisk or shake to combine. Slowly whisk in 6 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper to taste. Adjust acidity or sweetness if needed.

On a large serving platter or divided plates, arrange a bed of 4 cups arugula in the center or evenly across plates.

Distribute the halved fingerling potatoes, blanched haricot verts, halved grape tomatoes, quartered hard-cooked eggs, Kalamata olive halves, and sliced avocado in separate clusters on top of the arugula to mimic a Niçoise-style arrangement.

Lay the sesame-seared ahi tuna slices across the salad.

Drizzle the sherry vinaigrette evenly over the composed salad (use about half the vinaigrette, serve remaining on the side). Finish with a squeeze of fresh lemon, a scattering of chopped parsley if using, and an extra grind of black pepper. Serve immediately so tuna remains rare and avocado stays bright.