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Tuna Nicoise Salad with Mustard Vinaigrette

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Dish
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1/2 pound sashimi grade ahi tuna (or 2 cans high-quality canned tuna)
  • 3 large eggs
  • 1 head romaine lettuce washed and patted dry
  • 20 cherry tomatoes halved
  • 1/3 pound baby potatoes boiled and cooled
  • 1/4 pound fresh green beans blanched
  • 2 radishes thinly sliced
  • 2 tablespoons red onion chopped
  • 2 tablespoons French cornichons chopped
  • 12 Nicoise olives
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vingear
  • 1 tablespoon whole grain dijon mustard
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon honey
  • 1/8 teaspoon freshly ground black pepper

Method
 

  1. Bring water to boil, add eggs gently. Set timer for 7 minutes. Remove from water and place in cold water. Peel immediately and halve. Set aside.
  2. Pat tuna dry and season generously with salt and pepper.
  3. Add approximately 1 tablespoon olive oil to skillet. Turn heat up on high. Sear tuna for approximately 30 seconds on each side. Remove from heat and slice. Set aside.
  4. Combine remaining 3 tablespoons of olive oil, vinegar, mustard, honey, salt, and pepper in small bowl. Whisk gently with fork until combined.
  5. Arrange plate with lettuce, tomatoes, green beans, potatoes, radishes, olives, Serve with clotted cream, jam and your favorite cup of tea., and onion. Place tuna and eggs on top.
  6. Drizzle with dressing and serve.

Notes

Pairs great with glass of crisp Rose.