Ahi Tuna Salade Niçoise Recipe

A twist on the classic French salad Nicoise using fresh tuna instead of canned tuna.

INGREDIENTS :

Dressing:

 1 clove garlic, minced

 1/2 teaspoon kosher salt

 1/3 cup olive oil

 2 tablespoons fresh lemon juice

 1 tablespoon Dijon mustard

 1 shallot, minced

 Freshly ground black pepper

Salad:

 1 pound small new potatoes, boiled till tender, cooled and halved

 8 ounces haricot verts (French green beans), blanched

 12 ounces cherry tomatoes, halved if needed

 1/2 cup Niçoise olives, pits removed (I used Kalamata olives)

 8 anchovies (I did not use)

 4 hard boiled eggs, cooled, then halved

 3/4-1 pound sushi grade Ahi tuna

 1 tablespoon olive oil

 1 small English cucumber, thinly sliced

 Baby lettuces or spinach

 1/4 cup scallions or red onion, thinly sliced, optional garnish

 Basil, optional garnish

 Salt and pepper, as needed

INSTRUCTIONS :

1.Make the dressing by mixing all ingredients except olive oil. Slowly add olive oil while whisking continuously. Set aside.

2.Drizzle a small amount of dressing on each side of the tuna. Allow to marinate in the refrigerator up to 1 hour, flipping once.

3.Remove from fridge, pat dry and season both sides with salt and pepper. Put about 1 tablespoon olive oil into saute pan. Sear tuna on both sides for a minute or to desired doneness. Briefly sear all edges. Allow to cool, then slice.

4.Arrange a bed of lettuce on individual plates or platter. Arrange remaining ingredients over lettuce. Drizzle with dressing and garnish with onions and basil if desired.

Enjoy!!