Seared Tuna Salad Niçoise

Instructions

1. Step 1

   Whisk the vinegar, mustard, garlic, capers, ⅜ tsp (2 gr) salt, and 1 gr black pepper in a mixing bowl. Gradually whisk in 5 tbsp (75 ml) olive oil until emulsified.

   Ingredients used: 1.0 gr Black Pepper, 15.0 gr Caper, 10.0 gr Dijon Mustard, 75.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 30.0 ml Red Wine Vinegar, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Place the eggs in a medium saucepan, cover with cool water, and bring to a boil. Cover, remove from the heat, rest for 10 minutes, then cool, peel, and quarter.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: Chef Knife, cutting board, medium saucepan

3. Step 3

   Place the potatoes in a large pot, cover with cool water, and add ⅜ tsp (2 gr) salt. Bring to a boil and cook until easily pierced, then drain and quarter.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Potato, 2.0 gr Salt

   Cookware: Chef Knife, colander, cutting board, large pot

4. Step 4

   Refill the pot with water, add ⅛ tsp (1 gr) salt, and bring to a boil. Add the green beans, cook until crisp-tender, then transfer them to cold water and drain well.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Green Bean, 1.0 gr Salt

   Cookware: colander, large pot, slotted spoon

5. Step 5

   Arrange the lettuce on a serving platter. Distribute the tomatoes, shallot, olives, anchovies, and basil over the leaves.

   Ingredients used: 8.0 piece Anchovy, 15.0 gr Basil, 120.0 gr Olive, 200.0 gr Romaine Lettuce, 60.0 gr Shallot, 400.0 gr Tomato

   Cookware: Chef Knife, cutting board, serving platter

6. Step 6

   Pat the tuna dry, then coat it with 1 tbsp (15 ml) olive oil, ⅛ tsp (1 gr) salt, and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Extra Virgin Olive Oil, 1.0 gr Salt, 600.0 gr Tuna

   Cookware: cutting board

7. Step 7

   Heat a large skillet over high heat. Sear the tuna for 1 to 2 minutes per side, leaving the center pink, then rest briefly and slice across the grain.

   Timer: 4 min (fixed)

   Cookware: Chef Knife, cutting board, large skillet, tongs

8. Step 8

   Toss the warm potatoes and green beans with half of the prepared vinaigrette. Arrange them over the salad.

   Cookware: mixing bowl, serving platter

9. Step 9

   Arrange the quartered eggs and sliced tuna over the salad. Spoon the remaining vinaigrette across the top and serve promptly.

   Cookware: serving platter