Seared Tuna Niçoise with Haricots Verts and Herb Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A composed Niçoise salad featuring seared fresh tuna, crisp haricots verts, and a bright herb vinaigrette for a fresh Mediterranean meal. This French recipe, ready in about 30 minutes, pairs fresh tuna steak, haricots verts (thin green beans), small new potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 French cuisine 470 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10 oz quartered new potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes until tender but firm, then drain and set aside.
  2. Step 2: Bring another pot of salted water to a boil. Add 10 oz trimmed haricots verts and blanch for 2-3 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking.
  3. Step 3: In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 3 tbsp finely chopped mixed fresh herbs, salt, and freshly ground black pepper until emulsified.
  4. Step 4: Heat a non-stick skillet over medium-high heat. Season 8 oz fresh tuna steak with salt and pepper. Sear tuna for 2 minutes on each side until a golden crust forms but the center remains rare. Remove and let rest for 3 minutes, then slice into 1/2-inch thick slices.
  5. Step 5: On a large platter, arrange the cooked potatoes, blanched haricots verts, 3 quartered hard-boiled eggs, 1/2 cup Niçoise olives, 2 tbsp capers, and sliced tuna in separate sections.
  6. Step 6: Drizzle the herb vinaigrette over the entire salad just before serving to preserve the vibrant colors and fresh flavors.

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