Name: Seared Ahi Tuna Niçoise Salad with Dijon Vinaigrette
Total time: 40 minutes total (20 prep, 20 cook)
Yield: Serves 4
Ingredients: 4 ahi tuna steaks, 5–6 oz each; 8 cups chopped romaine or mixed crisp greens; 12 baby potatoes, halved; 4 large eggs; 2 cups fresh green beans, trimmed; 2 cups cherry tomatoes, halved; 8 radishes, very thinly sliced; ⅓ cup Niçoise or Kalamata olives; 2 tbsp olive oil; Kosher salt and freshly ground black pepper; ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 tsp Dijon mustard; 2 small garlic cloves, finely grated; 2 tsp fresh lemon juice; 1 tsp honey; ½ tsp kosher salt; ¼ tsp freshly ground black pepper

Bobbie's kitchen notes: use sashimi-grade tuna for best quality; don't overcook the tuna — use a screaming-hot pan and a short sear; let the tuna rest before slicing; thinly slice the radishes for the best texture; use fresh lemon juice and good olive oil; finish with fresh herbs, capers, lemon zest and flaky sea salt. Serve with crusty bread or focaccia, a glass of crisp white wine, extra vinaigrette, lemon wedges or roasted vegetables. Nutrition per serving from Bobbie's card (approximate): 420 calories, 42 g protein, 24 g fat, 14 g carbohydrates, 4 g fibre. Contains fish (tuna) and eggs; gluten-free; may contain sulfites (wine vinegar).

Ingredients

For the salad

4 ahi tuna steaks, 5–6 oz each
8 cups chopped romaine or mixed crisp greens
12 baby potatoes, halved
4 large eggs
2 cups fresh green beans, trimmed
2 cups cherry tomatoes, halved
8 radishes, very thinly sliced
⅓ cup Niçoise or Kalamata olives
2 tbsp olive oil
Kosher salt and freshly ground black pepper

Dijon vinaigrette

½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tsp Dijon mustard
2 small garlic cloves, finely grated
2 tsp fresh lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp freshly ground black pepper

Method

1
Cook the potatoes: place potatoes in a saucepan and cover with cold, generously salted water. Bring to a boil, reduce to a simmer and cook 10–15 minutes, until fork-tender. Drain and cool slightly.
2
Cook the eggs: lower the eggs into boiling water and cook for 9–10 minutes. Immediately transfer to ice water. Once cool, peel and cut in half.
3
Blanch the green beans: cook beans in boiling salted water for 2–3 minutes, until bright green and crisp-tender. Transfer to ice water, then drain and pat dry.
4
Make the vinaigrette: whisk vinegar, Dijon, garlic, lemon juice, honey, salt and pepper. Slowly whisk in olive oil until smooth and emulsified.
5
Sear the tuna: pat tuna dry and season with salt and pepper. Heat olive oil in a skillet over high heat. Sear 45–60 seconds per side for a rare centre. Sear the edges, then rest 3–5 minutes before slicing.
6
Assemble the salad: toss greens with vinaigrette. Arrange potatoes, green beans, tomatoes, olives and radishes. Add 2 egg halves per plate. Fan sliced tuna over the top. Drizzle with vinaigrette and finish with fresh herbs and cracked pepper.

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From Bobbie's “Bobbie's Recipe Cards (batch 4)”. Written up by Bobbie's Kitchen · Updated 26 October 2026