Filed Under: scandinavian, sear, Side, Under 20 Mins, Vegetables

Seared Tuna Niçoise Salad

A colourful and healthy meal.

April 8th, 2012

Photography by Douglas Bradshaw
Food styling by Ruth Gangbar

Prep Time
15 minutes
Cook Time
20 minutes
  • 1/2 cup Champagne vinegar
  • 1 lemon, zested and juiced
  • 1/2 cup grapeseed oil
  • 1/2 cup olive oil plus 2 teaspoons
  • 2 tablespoons chopped fresh tarragon
  • 1 pound sushi-grade tuna steak, about 1-inch thick
  • 1 pound new potatoes, washed, skins on
  • 2 tablespoons white vinegar
  • 1/2 pound French beans, tailed and blanched
  • 24 cherry tomatoes, halved (red and yellow)
  • 1/2 cup thinly sliced red onion, soaked in cold water
  • 1/2 cup capers, rinsed
  • 18 black olives, pitted
  • 1/4 cup chopped fresh marjoram
  1. In a bowl, combine Champagne vinegar with lemon zest and juice. Slowly whisk in grapeseed oil and 1/2 cup olive oil. Add tarragon, season with salt and pepper, stir and set aside.

  2. Heat a non-stick skillet on high and sear tuna for 2-3 minutes per side for rare. Let tuna rest on a cutting board.

  3. Place potatoes in a large pot of cold, salted water and add white vinegar. Bring to a boil and cook for 10-15 minutes or until tender. Drain and cool.

  4. Cut potatoes into 1/4-inch-thick slices.

  5. Place all salad ingredients except tuna in a large bowl and dress with vinaigrette. Season with salt and pepper.

  6. Slice tuna in 1/4-inch-thick slices and place over salad.

Nutrients Per Serving

Nutrients per serving: 331 calories, 18 g fat, 21 g protein, 24 g carbs, 5 g fibre. Excellent source of vitamins A, B6, B12, C and E, and niacin, thiamin, phosphorus and magnesium.

Seared Tuna Niçoise Salad

Leave a Reply

Your email address will not be published.