Seared Tuna Steak Salad Niçoise with Lemon Dijon Mustard Vinaigrette
This colorful salad will take you straight to Nice, France where the Niçoise salad originated. The juicy medium-rare tuna is the highlight, while a mixture of blanched vegetables and raw produce as well as a heart-healthy olive oil-based vinaigrette dressing blend together to create a perfect, Mediterranean diet friendly dish that you are sure to love.
Ingredients
1 lb.
Fingerling potatoes
1 lb.
Green beans, trimmed
1/2 cup
Extra virgin olive oil
1 Tbsp.
Fresh lemon zest
1 tsp.
Garlic powder
1 1/2 lb.
Sushi grade tuna
3 Tbsp.
Fresh lemon juice
2 Tbsp.
Dijon mustard
4 cups
Baby arugula
3 cups
Grape tomatoes
1 cup
Seedless cucumbers cut into ½ inch pieces
1/2 cup
Pitted niçoise olives or kalamata olives
Instructions
Recipe created by Vanessa Seder for Maine Lobster Now for Maine Lobster Now®
1. Have a large bowl of ice water ready. Place the potatoes in a large saucepan and cover with cold water by 2 inches. Add 2 tablespoons sea salt, bring to a boil over high heat and cook until potatoes are fork tender (about 30 minutes total). Use a slotted spoon to transfer the potatoes to the ice bath to cool, then transfer to a cutting board and cut the potatoes in half. Set aside.
2. Add the green beans to the boiling water and cook just until crisp tender (about 3 to 4 minutes). Transfer to the bowl with ice water, then transfer to a colander to drain. Set aside.
3.In a large shallow dish whisk together 2 tablespoons olive oil, lemon zest, and garlic powder. Add the tuna and coat all over in the marinade. Set aside.
4.In a small bowl whisk together the lemon juice and Dijon mustard. Slowly whisk in the remaining 6 tablespoons olive oil. Season to taste with salt and pepper. Set aside.
5.Heat a large cast iron skillet over medium-high heat. Season the tuna all over with salt and pepper. When pan is very hot, sear the tuna, (1 minute per side for rare, 2 to 3 minutes per side for medium rare, or 4 to 5 minutes per side for medium). Transfer to a cutting board and let rest for 2 - 3 minutes before slicing across the grain.
7. Slice the tuna steaks.
8. Divide arugula among 4 bowls or place on a large serving platter. Next, top with potatoes, haricot vert, cucumbers, tomatoes, olives, and sliced tuna.
9. Drizzle all over with dressing.
Serve immediately and enjoy!
