Salad Nicoise with Seared Ahi Tuna Steaks

Salad Nicoise with Seared Butcher Ahi Tuna Steaks


Salad Ingredients

  • 1/2 lb small red new potatoes scrubbed and halved
  • 4 large eggs
  • 1/4 lb French green beans, stems trimmed
  • 2 Butcher Ahi Tuna Steaks
  • 1 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • 1/2 pint teardrop of cherry tomatoes, halved
  • 1/2 cup nicoise olives
  • 8 anchovy fillets
  • 8 caper berries with stems
  • chives to taste, diced

Vinaigrette Ingredients

  • 1 garlic clove, minced
  • 1/2 tsp Dijon mustard
  • 1 1/2 tbsp red wine vinegar
  • 1/4 lemon, juiced
  • 1 tbsp fresh flat leaf parsley
  • 1 tbsp minced fresh tarragon
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup extra virgin olive oil


  1. First, make the vinaigrette so flavours have a chance to blend while you are preparing the salad ingredients - combine all vinaigrette ingredients in a mason jar, screw lid on tightly and shake to blend well.
  2. A great way to save on cookware - cook the potatoes, eggs and green beans in the same pot - fewer dishes to do!  Put potatoes in a large saucepan, add water just to cover and a generous pinch of salt.  Bring to a boil over medium heat, reduce heat and simmer for 12 minutes to give them a head start.
  3. Add eggs to water, place a steamer or colander on top of the simmering potatoes and eggs, put the green beans into the steamer, cover with a lid.  Steam the beans for about 5 minutes until tender crisp, while continuing to cook the potatoes and eggs.  Drain, put potatoes, eggs and green beans in a colander, rinse briefly under cold water.  Peel the eggs and cut in 1/2 lengthwise.
  4. Place a large skillet over medium-high heat.  Rub the Butcher tuna steaks all over with olive oil and a bit of the vinaigrette, season generously with salt and pepper.  Lay tuna in a hot pan and sear for approximately 2 minutes on each side, the outer edges will turn white.  Transfer to a cutting board and slice.
  5. Assemble the salad:  combine potato halves, green beans, tomatoes, olives, anchovies, capers and chives in a large mixing bowl.  Shake vinaigrette to recombine and drizzle enough over salad to toss and fully moisten, seasoning with salt and pepper.  Take care not to mush up ingredients, presentation is all about each item looking like it's supposed to on the plate.
  6. Portion tossed salad onto plates, lay seared tuna across the top, edge with eggs.  Drizzle with a little more vinaigrette and serve.