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Seared Tuna Niçoise

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


  • 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

Nutrition 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

How to Make It

  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.