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Cleary Not Nigella's Recipe of the Month

Thyme Catering's Ahi Tuna Niçoise

Yields 2 Servings


Two sashimi grade ahi tuna steaks, 4 - 6 ounces each*

black and white sesame seeds, for crusting the tuna

Ten baby potatoes, halved and boiled salted water, until for tender

Two teaspoons salt

One small head of butter lettuce, leaves separated and washed

Four ounces haricot vert, trimmed and blanched until al dente

Three eggs

Twelve salt cured black olives, pitted, and finely chopped

Two ripe tomatoes, cored and quartered

One tablespoon grape seed oil or similar neutral oil

olive oil cooking spray

One tablespoon Meyer lemon olive oil*

drizzle of fig balsamic vinegar*

smoked malden salt or your favorite finishing salt

pepper to taste

Preparing the components

The Eggs

Fill a small saucepan two thirds full of water and bring to a boil. Once the water is at a rolling boil lower the heat to simmer and carefully put in the eggs. Set a timer for six and a half minutes. When the timer is done remove the eggs and immediately immerse them in a bowl of iced water and set aside.

The Potatoes

Cut the potatoes in half, place in a pot and cover with cold water an inch or two more than the potatoes. Add two teaspoons of salt, and bring to a boil, reduce to medium and cook until the potatoes are fork tender. Remove the potatoes from the water with a strainer spoon and set aside in a bowl to cool. Increase the heat and bring the water back to a boil to blanch the green beans.

The Green Beans

Drop the green beans into the boiling water and leave for three minutes. Remove the beans using a strainer spoon and immerse in another bowl of iced water. Set aside.

The Tuna

Lightly season the tuna steaks with salt and pepper then spray each side with the olive oil cooking spray. In a bowl mix together the black and white sesame seeds, then coat each tuna steak on all sides in the seeds. Set aside. Heat the grape seed oil or neutral oil in a skillet on medium to high heat, sear the tuna for about one minute on each side, remove from the pan and set aside to cool.

Assembling the salad

In two large salad bowls, layer the washed lettuce leaves, then add the potatoes, green beans and tomatoes. Slice the eggs in half and add to the bowls, top with the chopped olives . Slice the tuna steaks and place on top of the other salad components. Drizzle with the Meyer lemon olive oil and the fig balsamic vinegar. Finally, season with smoked salt and pepper.

  • *You can always make substitutions: Not a fan of Ahi, change it up for Salmon. Use what ever olive oil and balsamic you have at home.


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