Tuna Niçoise

1. 1
   prep

   Prepare all the vegetables and ingredients.

   1.Wash and trim the green beans. Halve the cherry tomatoes. Thinly slice the red onion.

   2.Scrub the potatoes and cut them in half if large.

   3.Pat the tuna steaks dry with paper towels and let them come to room temperature.
2. 2
   boil · ~15 min

   Boil the potatoes until fork-tender.

   Place the potatoes in a pot and cover with cold water by an inch. Add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, about 12 to 15 minutes. Drain and set aside to cool slightly.

   TIPStart the potatoes in cold water so they cook evenly from the center out.
3. 3
   boil · ~8 min

   Boil the eggs to jammy perfection.

   Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then cover, remove from heat, and let sit for 7 minutes. Transfer immediately to an ice bath to stop the cooking.

   TIPThe 7-minute steep gives you set whites with a slightly creamy, jammy yolk — perfect for this salad.
4. 4
   other · ~3 min

   Blanch the green beans until bright and crisp-tender.

   Bring a pot of water to a boil. Add the green beans and cook for 2 minutes until bright green and just tender. Drain and immediately plunge into the same ice bath used for the eggs. Once cool, drain and pat dry.

   TIPDon't skip the ice bath — it locks in that vibrant green color and stops the cooking instantly.
5. 5
   mix · ~2 min

   Whisk together the vinaigrette.

   In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper until emulsified.

6. 6
   grill · ~4 min

   Sear the tuna steaks.

   1.Heat a grill pan over high heat until smoking hot.

   2.Brush the tuna steaks lightly with a little oil and season with a pinch of salt and pepper.

   3.Sear the tuna for 1 to 2 minutes per side for rare to medium-rare. Do not overcook.

   TIPTuna dries out fast — pull it when the center is still deep pink. It should feel like the base of your thumb when relaxed.
7. 7
   assemble · ~5 min

   Compose the salad on plates.

   1.Slice the rested tuna against the grain into half-inch pieces.

   2.Peel and quarter the eggs.

   3.Arrange the green beans, potatoes, tomatoes, olives, red onion, and eggs on a large platter or individual plates.

   4.Lay the sliced tuna on top and scatter the capers and parsley.

   TIPA Niçoise is a composed salad — each ingredient should have its own space on the plate so every bite is a little different.
8. 8
   serve

   Drizzle with vinaigrette and serve.

   Give the dressing a final whisk, drizzle generously over everything, and serve immediately while the tuna is still slightly warm.

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