Seared Tuna Niçoise

Seared Tuna Niçoise Recipe
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
This flavor-packed dish combines tuna, hard boiled eggs, potatoes, and lots of veggies.

Yield:

Serves 4 (serving size: about 2 ounces tuna, 3 egg slices, 1/3 cup potatoes, 1/4 cup beans, and 2 tablespoons tomato mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Fat 14.7 g
Satfat 2.6 g
Monofat 9.4 g
Polyfat 2 g
Protein 25.7 g
Carbohydrate 16.8 g
Fiber 2.4 g
Cholesterol 175 mg
Iron 2.7 mg
Sodium 596 mg
Calcium 68 mg

Ingredients

3 large eggs
1 1/2 cups quartered small red potatoes
1 cup haricots verts, trimmed
Cooking spray
2 (6-ounce) tuna steaks
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2/3 cup grape tomatoes, halved
1/4 cup pitted and quartered niçoise olives

Preparation

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

2. Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

4. Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

Note:

Mary Drennen,

August 2012
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