Seared Tuna Nicoise Salad with Herbed Green Beans

• 400 g fresh green beans⇄

1. 1.Trim the ends of the green beans.
2. 2.Place them in a pot of boiling water at 100°C for 5 minutes until bright green and tender-crisp.
3. 3.Immediately transfer to an ice bath to stop cooking.

💡 Prepare the ice bath ahead of time to preserve the vibrant green color and prevent overcooking.

• 8 whole eggs⇄

1. 1.Place eggs in a small saucepan and cover with cold water.
2. 2.Bring to a boil at 100°C, then reduce to a simmer for 9 minutes.
3. 3.Transfer to an ice bath to cool, then peel and halve.

💡 Start with cold water to prevent eggs from cracking during boiling.

• 400 g mixed greens⇄

Wash and dry the mixed greens thoroughly, then arrange them in a large serving bowl or platter as the base of the salad.

💡 Use a salad spinner to ensure the greens are completely dry for better dressing adherence.

• 680 g fresh tuna⇄
• 8 g salt⇄
• 4 g black pepper⇄

Pat the tuna dry with paper towels, then season both sides evenly with salt and pepper to enhance flavor before searing.

💡 Ensure the tuna is at room temperature for even cooking by taking it out of the fridge 10 minutes prior.

• 30 ml olive oil⇄

1. 1.Heat a skillet over high heat with olive oil until shimmering, around 200°C.
2. 2.Sear the tuna for 1-2 minutes per side until a golden crust forms but the center remains rare.
3. 3.Remove and let rest for 2 minutes.

💡 Use a cast-iron skillet for the best sear and avoid overcrowding the pan.

• 30 ml olive oil⇄
• 10 g fresh herbs⇄
• 15 ml lemon juice⇄

1. 1.Drain the green beans from the ice bath and pat dry.
2. 2.Toss with olive oil, lemon juice, and finely chopped fresh herbs in a bowl until evenly coated.

💡 Use a mix of parsley and dill for a complementary flavor to the tuna.

• 120 g olives⇄
• 40 g capers⇄

Slice the rested tuna into thin strips, arrange over the mixed greens, then scatter olives, capers, and halved eggs on top for texture and flavor.

💡 Slice the tuna against the grain for a tender bite.

• 60 ml olive oil⇄
• 30 ml lemon juice⇄

Whisk together olive oil and lemon juice, then drizzle over the assembled salad just before serving to maintain freshness of the greens.

💡 Taste the dressing and adjust with a pinch of salt if needed for balance.