Seared Ahi Tuna Niçoise Salad

A refreshed take on the classic French Niçoise, this salad features sushi-grade ahi tuna marinated in citrus and rosemary, then seared to a tender pink. Served atop mesclun greens with roasted potatoes, crisp green beans, eggs, olives, and capers, it’s topped off with a tangy white wine vinaigrette. Bright, balanced, and satisfying—perfect for light lunches or elegant dinners.

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Why You’ll Love This Recipe

• Bright and flavorful: Citrus and rosemary infuse the tuna with vibrant aromatics, while the vinaigrette adds a lively acidic bite.

• Complete meal in one: This hearty salad offers protein, vegetables, and bold, briny accents in every forkful.

• Flexible prep: Most components can be made ahead—just sear the tuna right before serving for freshness.

• Modern French flair: A creative, elevated twist on a beloved classic.

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Ingredients

Tuna Marinade:

• 8 oz sushi-grade ahi tuna

• Peels from 1 lemon, 1 lime, and 1 small orange

• 2 rosemary sprigs

• 2 Tbsp olive oil

White Wine Vinaigrette:

• 2 Tbsp white wine vinegar

• ½ Tbsp Dijon mustard

• ½ tsp lemon zest

• 1 Tbsp balsamic vinegar

• ½ tsp white sugar

• 1 garlic clove, minced

• ⅓ cup olive oil

• Salt and pepper

Salad Components:

• ½ cup fingerling potatoes, halved

• 1 Tbsp olive oil

• 2 large eggs

• 1 cup green beans

• ½ cup cherry tomatoes

• ¼ cup Kalamata olives

• 2 Tbsp capers

• 5 cups mesclun greens

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Instructions

1. Marinate the Tuna

Place tuna, citrus peels, rosemary, and olive oil into a zip-top bag. Season with salt and pepper. Marinate overnight (or at least 4 hours).

2. Prepare the Vinaigrette

Whisk together vinegar, mustard, zest, balsamic, sugar, garlic, salt, and pepper. Gradually whisk in the olive oil until emulsified.

3. Roast the Potatoes

Toss halved fingerlings with oil, salt, and pepper. Roast at 400 °F (204 °C) for 20–25 minutes until fork-tender. Let cool.

4. Cook the Eggs

Boil eggs for 8 minutes, then transfer to an ice bath. Peel and halve.

5. Blanch the Green Beans

Boil green beans for 2–3 minutes, then shock in ice water to retain color and crispness.

6. Sear the Tuna

Remove tuna from marinade and discard aromatics. Heat oil in a skillet over high heat. Sear tuna for 2 minutes per side for medium-rare. Rest for 5 minutes, then slice into ½-inch pieces.

7. Assemble the Salad

Toss mesclun with potatoes, eggs, green beans, tomatoes, olives, and capers. Divide onto two plates, top with seared tuna, and drizzle with vinaigrette.

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Servings and Timing

• Yield: 2 servings

• Total Time: ~45 minutes (excluding marination)

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Variations

• Greens swap: Try arugula, spinach, or romaine.

• Protein twist: Sub in salmon, yellowfin tuna, or even grilled shrimp.

• Niçoise purist? Add anchovies or omit capers depending on your preference.

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Storage / Make-Ahead Tips

• Make-ahead: Roast potatoes, boil eggs, blanch beans, and prep dressing in advance.

• Storage: Store components separately. Tuna is best seared fresh but will keep for 1–2 days in the fridge.

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FAQs

Q: Is sushi-grade tuna safe to eat rare?
Yes—if properly sourced and labeled, it’s handled under strict guidelines and safe for searing or raw consumption.

Q: Can I use canned tuna?
You can, but fresh ahi offers a superior texture and presentation.

Q: Can I skip the vinaigrette?
Substitute with olive oil and lemon juice or your favorite dressing.

Q: Can I double this recipe?
Absolutely—just scale ingredients proportionally.

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Conclusion

Seared Ahi Tuna Niçoise Salad delivers a beautiful balance of freshness and richness, elegance and ease. Perfect for warm-weather meals or whenever you’re craving something light, nourishing, and full of flavor.

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