Ingredients
- •2 sushi-grade tuna steaks (6 oz each, 1 inch thick)
- •2 tsp kosher salt (divided)
- •½ tsp black pepper
- •2 tbsp olive oil (for tuna)
- •8 oz small fingerling or new potatoes, halved
- •6 oz green beans, trimmed
- •2 large eggs
- •4 cups mixed greens or butter lettuce
- •1 cup cherry tomatoes, halved
- •¼ cup Niçoise or Kalamata olives
- •2 tbsp capers, drained
- •2 tbsp red wine vinegar
- •1 tbsp Dijon mustard
- •1 tsp honey
- •1 clove garlic, minced
- •⅓ cup extra virgin olive oil
- •Fresh parsley, chopped
- •Lemon wedges for serving
Instructions
Season tuna steaks with 1 tsp kosher salt and black pepper
Drizzle with 1 tbsp olive oil and place in vacuum-seal bags or zip-top bags
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 118°F (48°C)
Submerge sealed bags in water bath ensuring tuna is fully submerged
Cook for 40 min for tender warm-center texture
While tuna cooks, prepare salad components
Boil potatoes in salted water until tender, about 12–15 min, drain and keep warm
Blanch green beans in boiling salted water for 3–4 min until crisp-tender
Immediately transfer to ice bath to stop cooking, drain well
Soft boil eggs for 7 min, transfer to ice bath, peel and halve
Make Dijon vinaigrette - whisk together red wine vinegar, Dijon mustard, honey, minced garlic, and remaining 1 tsp salt
Slowly whisk in extra virgin olive oil until emulsified, set aside
When tuna cook time is complete, remove from bags and pat completely dry
Chill in freezer for 5 min for better sear control
Heat cast iron skillet over high heat until very hot
Add 1 tbsp olive oil and swirl to coat
Sear tuna for 30–40 sec per side until golden crust forms
Remove to cutting board and let rest for 2 min
To assemble, arrange greens on plates
Add warm potatoes, green beans, cherry tomatoes, olives, and capers
Place halved eggs on the salad
Slice tuna into thick pieces and arrange over the salad
Drizzle generously with Dijon vinaigrette
Garnish with fresh parsley and serve with lemon wedges
Notes
- •This is a warm interpretation of classic Niçoise salad with perfectly cooked tuna
- •The 118°F temperature gives you a warm, slightly pink center that's more cooked than rare
- •You can prepare all salad components ahead and assemble when tuna is ready
- •Traditional Niçoise uses canned tuna, but this sous vide version is restaurant-quality