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Ahi Tuna Niçoise Salad Tossed in Mustard-Tarragon Dressing
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Ahi Tuna and Classic Niçoise Ingredients with Zesty Dressing

Seared ahi tuna served on a bed of fresh greens, olives, and eggs, dressed with a tangy mustard-tarragon vinaigrette for a bright, flavorful meal
Servings 5 people

Ingredients

Ahi Tuna

  • ⅓ cup soy sauce
  • ¼ cup sesame oil
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1 tbsp avocado oil

Salad

  • 2 cups baby gem lettuce
  • 1 cup cherry tomatoes halved
  • ½ cup Castelvetrano olives
  • ½ lemon juiced
  • Salt & pepper to taste

Green Beans

  • 1 cup green beans
  • ½ lemon juiced
  • 1 garlic clove grated
  • Salt & pepper to taste

Potatoes

  • ⅓ package mini potatoes
  • Salt & pepper to taste

Mustard-Tarragon Dressing

  • ½ cup olive oil
  • 2 tbsp honey
  • 2 tbsp fresh tarragon chopped
  • 1 tbsp Dijon mustard
  • A splash of red wine vinegar
  • 1 garlic clove grated
  • ½ lemon juiced
  • Salt & pepper to taste

Instructions

Prepare the Ahi Tuna Marinade and Tuna

  • Mix ⅓ cup soy sauce and ¼ cup sesame oil in a bowl.
  • Add 2 tbsp white sesame seeds and 2 tbsp black sesame seeds.
  • Coat the ahi tuna with 1 tbsp avocado oil.
  • Marinate the tuna in the soy and sesame mixture for at least 15 minutes.

Cook the Potatoes

  • Bring salted water to a boil.
  • Add mini potatoes and cook until fork-tender, about 10-12 minutes.
  • Drain and let cool slightly.
  • Season with salt and pepper to taste.

Prepare the Green Beans

  • Trim and blanch 1 cup of green beans in boiling salted water for 2-3 minutes.
  • Drain and rinse under cold water to stop cooking.
  • Toss the green beans with juice of ½ lemon, 1 grated garlic clove, salt, and pepper.

Make the Dressing

  • In a bowl, whisk together ½ cup olive oil, 2 tbsp honey, 2 tbsp chopped fresh tarragon, 1 tbsp Dijon mustard, a splash of red wine vinegar, 1 grated garlic clove, and juice of ½ lemon.
  • Season with salt and pepper to taste.

Assemble the Salad

  • Slice the marinated ahi tuna and sear it quickly in a hot pan until cooked to your liking.
  • On a large platter or individual plates, arrange 2 cups baby gem lettuce, 1 cup halved cherry tomatoes, and ½ cup Castelvetrano olives.
  • Add the cooked potatoes and dressed green beans.
  • Place the sliced ahi tuna on top.
  • Drizzle the salad with the mustard-tarragon dressing.
  • Season with additional salt and pepper if needed.