Sesame Crusted Ahi Tuna Niçoise Salad (gf) Recipe
Kalamata Olives, Frenched Haricot Verts, Hard Cooked Egg, Grape Tomatoes, Avocado, Fingerling Potato, Arugula, Sherry Vinaigrette
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Ingredients
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Tuna
Potatoes & Veg
Sherry Vinaigrette
Method
Tuna
- 1
Prepare tuna
Pat the ahi tuna dry with paper towels. Season all sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 2
Crust tuna
Spread the mixed sesame seeds on a plate. Press each side of the tuna loin into the seeds so the exterior is evenly coated, leaving the interior bare only where you want a rare center; press firmly to adhere.
- 3
Sear tuna
Heat a heavy skillet (preferably cast-iron) over high heat until smoking hot. Add 2 tbs neutral oil and swirl. Place the sesame-crusted tuna and sear 45–60 seconds per side for rare (adjust 75–90 seconds per side for medium-rare). Do not move the fish while searing to maintain crust. Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch thick medallions just before plating.
Potatoes & Veg
- 4
Cook potatoes
Place fingerling potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 tbs kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, 12–18 minutes depending on size. Drain and transfer to a bowl. Toss with 1 tbs extra-virgin olive oil and a pinch of salt. Let cool slightly, then halve or quarter larger potatoes.
- 5
Hard-cook 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 9–10 minutes for fully hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.
- 6
Blanch haricot verts
Bring a pot of salted water to a rolling boil. Add the trimmed haricot verts and cook 2–3 minutes until bright green and tender-crisp. Prepare an ice bath. Immediately transfer the beans to the ice bath to stop cooking, then drain and pat dry. If frenched, ensure ends are trimmed prior to blanching.
- 7
Prepare tomatoes, olives, avocado, and greens
Halve the grape tomatoes, halve the Kalamata olives if not already, slice the avocado, and trim any thick stems from the arugula. Place arugula in a large shallow bowl or serving platter as the salad base.
Sherry Vinaigrette & Assembly
- 8
Make vinaigrette
In a small bowl or jar combine 2 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs finely minced shallot, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Whisk while slowly streaming in 3 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning; add more vinegar or honey to balance acidity if desired.
- 9
Dress salad components
Toss the warm (or cooled) fingerling potatoes with a tablespoon of the vinaigrette to coat. Lightly toss the blanched haricot verts with a teaspoon of vinaigrette to season. Reserve remaining vinaigrette for the finished salad.
- 10
- 11
Add tuna and finish
Fan the sesame-crusted ahi medallions over the salad. Drizzle the remaining sherry vinaigrette evenly over the salad (about 1–2 tbs). Finish with a light sprinkle of flaky sea salt and an extra crack of black pepper if desired. Serve immediately so the tuna remains warm/rare and the avocado is fresh.