I love Salade Niçoise! If you don’t know what it is, it is a beautiful arranged salad with lots of different ingredients: tomatoes, olives, eggs, green beans, potatoes and (usually) seared tuna. I make one a few times a year and it always seems like a special treat. I am putting the recipe for this beauty pictured below in the cookbook.
Although it isn’t hard to make this salad, it is always a little more time consuming than I anticipate. That usually stems from the arranging of the salad and making sure each individual ingredient is perfectly seasoned and dressed.
I would never want to turn you off of a salade Niçoise, they are heaven! But, sometimes, I want the Niçoise flavors without the Niçoise arranging time. That is why I created this dish. It has everything I love but not a lot of last minute mixing and arranging. I make the relish first and have it sitting in the bowl ready to go. It is very easy to just pile on the ingredients. I chop the tomatoes but the olives are small enough you don’t need to do anything to them. I always have a few hard-boiled eggs in my fridge ready for use. The parsley is sitting in a little glass of water on my window ledge or out in the planter during summer. No problem.
Then, the tuna is prepared very simply. Just rub with some oil. Season it. Sear it in a hot pan for a few minutes. You can put it on the plate as is and top with relish or slice it and spoon relish over the top. I serve it alongside the other ingredients of the salad that aren’t included in the relish: green beans and potatoes. Voila!
Seared Tuna with Niçoise Relish
¼ c chopped Grape Tomatoes
¼ c pitted Niçoise Olives
1 Hard Boiled Egg
1 T chopped Parsley
2 tsp fresh Lemon Juice
2 tsp Olive Oil
1/8 tsp Kosher Salt
Couple grinds of fresh Black Pepper
Seared Tuna Ingredients:
1 ½ lbs Tuna Steaks
In a medium bowl combine chopped tomatoes and olives.
Chop hard boiled egg and add to bowl.
Drizzle with lemon juice and olive oil.
Sprinkle with salt and pepper; toss to combine.
Heat a pan over medium-high to high heat on the stove.
Rub the tuna steaks all over with olive oil; sprinkle both sides with salt and pepper.
Place the tuna in the pan and don’t touch it.
Let is sear on one side for about 2-3 minutes (depending on the thickness) or until nice and brown.
Turn over and let sear for another 2 minutes on the other side.
Put the tuna on each plate and spoon the Niçoise relish over the top.