Sesame Crusted Ahi Tuna Nicoise Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
Perfectly seared sesame crusted ahi tuna on a bed of fresh veggies, topped with a creamy egg, and drizzled with a finger-licking good vinaigrette, give this Nicoise Salad a 'WOW' factor!
  • Vinaigrette
  • 1 shallot
  • 4 garlic cloves
  • 4 teaspoons Dijon mustard
  • 2 tablespoon fresh lemon juice
  • 2 teaspoons sherry wine vinegar (not sherry cooking wine)
  • ½ cup extra virgin olive oil
  • Kosher salt
  • freshly ground black pepper
  • Salad
  • 4 eggs
  • 1 pound mini red potatoes, quartered
  • ½ pound green beans, ends trimmed
  • 4 ounces arugula
  • ½ a small English cucumber, thinly sliced
  • ½ cup scallions, thinly sliced
  • 8 ounces grape tomatoes, halved
  • 8 radishes, thinly sliced
  • ½ cup nicoise olives or Kalamata olives
  • Sesame Crusted Ahi Tuna
  • 3 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • Kosher salt
  • freshly ground black pepper
  • ¾ pound sashimi quality tuna
  • 2 tablespoons grapeseed oil
  1. In the bowl of a food processor, add the shallot, garlic, mustard, lemon juice, and sherry wine vinegar. Slowly add the olive oil as you puree the mixture. Season with salt and pepper to taste and then give a few more pulses. Set aside.
  2. Bring a large saucepan filled halfway with water to a boil. Decrease the heat to a simmer. Quickly and gently lower the eggs into the water one at a time, using a spoon. Cook for exactly 5 minutes and 30 seconds for a creamy yolk. Remove the eggs as soon as they are done and rest on the counter. Once cool enough to handle, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Set them aside, don't slice them until you're just about to serve.
  3. To cut down on time, cook the potatoes and green beans together. Start by filling a bowl of ice-water to shock the veggies (green beans) after they cook. Then place the potatoes in a medium saucepan and cover with cold water. Season the water with salt and bring to a simmer. Cook the potatoes until fork-tender, about 10 minutes. During the last 3 minutes, add the green beans. Once cooked, strain the potatoes and green beans from the boiling water and then shock them in the ice-water just until they've cooled. Drain the ice-water and set the veggies aside.
  4. Go ahead and plate the arugula, cucumber, scallions, tomatoes, radishes, and olives before you work on the tuna. Combine the white and black sesame seeds on a plate large enough to accommodate the tuna. Season both sides of the tuna with salt and pepper. Then press all sides of the fish with sesame seed combo. Warm the grapeseed oil in a skillet over high heat until shimmering. As soon as you see the fist little wisp of smoke, add the sesame crusted tuna and cook for 30 seconds per side - 4 sides (don't worry about the 2 ends, they will cook during the turning).
  5. Slice the sesame crusted tuna ¼-inch thick and add to the salad. Serve with the vinaigrette and enjoy!
* The viniagrette, eggs, green beans, and potatoes can be prepared the night before and refrigerated.
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