Wednesday, April 10, 2013

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

large eggs  
  • 1 1/2 cups quartered small red potatoes 
  • 1 cup haricots verts, trimmed  
  • Cooking spray
  • (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 ni├žoise olives

  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.

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