Jul 14 2026
Restaurants›Union League Cafe›Tuna Niçoise Recipe

Tuna Niçoise Recipe

Inspired by Union League Cafe
Time1h
Serves2

seared yellowfin tuna, tuna confit, haricots verts, fingerling potatoes, tomato, hardboiled egg

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Ingredients

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Fresh Ingredients

Tuna Confit

Seasoning

Method

Preparation of Ingredients

  1. 1

    Boil the Potatoes

    Place the fingerling potatoes in a pot of salted water. Bring to a boil and cook for about 15-20 minutes until tender. Drain and let cool.

  2. 2

    Prepare the Eggs

    In a separate pot, place the eggs and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat, cool under running water, then peel and quarter.

  3. 3

    Cook the Haricots Verts

    Blanch the haricots verts in boiling salted water for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking.

  4. 4

    Prepare the Tomato

    Dice the large tomato into cubes and set aside.

Tuna Confit

  1. 5

    Prepare the Tuna Confit

    In a small saucepan, combine olive oil, crushed garlic, and thyme. Heat gently to just below simmering. Add the tuna steak and poach in the oil for about 30 minutes until cooked through. Remove, cool, and then flake into pieces.

Searing the Yellowfin Tuna

  1. 6

    Sear the Tuna

    Heat a skillet over medium-high heat. Season the yellowfin tuna fillets with salt and pepper. Sear for about 1-2 minutes on each side for medium-rare. Remove from heat and let rest for a minute before slicing.

Assembly

  1. 7

    Plate the Niçoise

    On a large platter, arrange the sliced yellowfin tuna, flaked tuna confit, boiled fingerling potatoes, haricots verts, diced tomato, and quartered eggs. Drizzle with lemon juice and season with additional salt and pepper to taste.

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