Seared Tuna Nicoise Salad Beantown Baker

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Put a skillet over high heat with a bit of oil in it. Coat the tuna with oil and sprinkle with a pinch of salt. Once the oil is very hot in the pan, toss in the tuna. Cook it for 60 seconds on one side and 60 seconds on the other. If you don't like the tuna rare (blasphemy), then cook it a bit longer on both sides.

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Add the fish to the hot pan and cook about 15-30 seconds per side, then remove from heat. Use a fillet knife to slice the tuna. Assemble the salad: Toss the lettuce in about half the vinaigrette. Arrange the tomatoes, potatoes, green beans, olives, capers, and boiled eggs on the salad.

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Season the tuna with kosher salt and then press the sesame seeds in a thick layer into all sides of the piece of fish. Bring a nonstick pan up to medium-high heat, add the olive oil and sear the tuna, about 30 seconds to 1 minute on each side, depending how cooked through you like it. Cut the tuna into ¼" thick slices and set aside.

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Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with cooking spray and set aside. Place potatoes in a large zip top plastic bag. Add 1 tablespoon of olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Toss gently to coat all of the potatoes evenly with the oil and seasonings.

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2: Add the green beans to the pan with a pinch of salt and cook for 3-4 minutes. Drain the beans, run under cold water to cool, then drain thoroughly. 3: Arrange the lettuce leaves, new potatoes, green beans, red onion, tomatoes, olives and capers on two serving plates. 4: Heat a griddle or frying pan over a medium-high heat.

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Step 3. Meanwhile, add 1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger to the same pot of boiling water and cook until just tender, 2-4 minutes for green beans, 10-15.

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Assembly. Use large platter and place oak lettuce leaves on the bottom. Then arrange other ingredients, including green beans, potatoes, tomatoes, canned tuna and hard boiled eggs, evenly on top. Scatter olives on top of salad. Season with salt and pepper. Drizzle niçoise salad dressing to serve.

Seared Tuna Nicoise Salad Beantown Baker

For the Tuna. Cut the tuna loin in two 150g steaks and season with salt and pepper. Heat the pan on a high flame, add olive oil and sear the tuna steaks on both sides for 2 minutes each. Set aside to rest. Right before plating up the salad, cut the tuna into even slices.

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To make Niçoise salad: Hard boil 4 eggs. To hard boil eggs, carefully place the eggs in a single layer in a saucepan. Next, cover the eggs with at least one inch of cold water and add ½ teaspoon of salt. Set on the pan on high heat and bring to a rolling boil while you get an ice bath ready.

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Add the beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside. Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.

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Put potatoes, parsley, lemon zest and juice and oil in a large bowl. Season, then toss well to coat. mounds on a large round serving platter. Heat a large non-stick frying pan over high heat. Rub extra oil over tuna, then cook for 30 seconds or until side is seared. Turn and cook for a further 20 seconds.

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4 x 100g slices of tuna, very fresh. Salt and pepper. 50ml olive oil. In a small bowl, whisk the mustard with the vinegars, garlic and a little seasoning. Pour over the oil in a thin, slow drizzle.

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Drain on a towel and set aside. Spread a small amount of the prepared dressing (a scant teaspoon) on both sides of the tuna steaks. Heat a frying pan over medium-high heat, add 2 of the tuna steaks, and, depending on how well done you like your tuna, sear for 1-1/2 to 2-1/2 minutes per side.

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Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the.

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Step 2. Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together. Step 3. Peel the potatoes, if desired, and cut into ½-inch slices. Toss with the dressing.

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Make the vinaigrette (as directed in Step 1) a day ahead and refrigerate. Marinate the onions (as directed in Step 2) a day ahead and refrigerate. Hard boil the eggs (as directed in Step 2) a day ahead and refrigerate. Peel and slice just before serving. Cook the potatoes (as directed in Step 3) a day ahead.