Seared Tuna Nicoise

Now that the weather is beginning to warm up a bit I like to serve salad recipes for lunch and dinner. Just as easy as using one's crock pot. My husband calls this recipe "fancy tuna salad". However he did enjoy it. I only ommited the tomatoes olives. This serves three people very well.

Seared Tuna Nicoise
 

Adapted from
http://www.myrecipes.com/m/recipe/seared-tuna-nicoise-50400000122506/


Ingredients
3 large eggs  

• 1 1/2 cups quartered small red potatoes 

• 1 cup haricots verts, trimmed  

• Cooking spray

  

• 2 (6-ounce) tuna steaks  

• 1/2 teaspoon kosher salt, divided 

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons extra-virgin olive oil  

• 3 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 2/3 cup grape tomatoes, halved  

• 1/4 cup pitted and quartered niçoise olives

• 
  

Directions

1. 1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

1. 2. Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

1. 3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

1. 4. Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.