Seared Tuna Nicoise Salad

Salad

Bring a pot of water to boil and place the eggs into it. Boil for 7-7.5 minutes. Remove immediately and immerse in an ice bath. Let eggs chill and then you can remove the shell. Once shell is removed, slice into quarters and set aside.

In the same pot of boiling water, add some salt and blanch the green beans for 3-4 minutes, remove beans and rinse under cold water. Pat dry. In the same pot of water add some additional salt and add the baby potatoes. Boil for 20 minutes until soft. Remove from heat, drain, and set aside. Once cooled, slice in half.

In the same pot of boiling water, add some salt and blanch the green beans for 3-4 minutes, remove beans and rinse under cold water. Pat dry.

Slice the tomato, radish, cucumber, onion.

Mix the two types of lettuces in a bowl and place it on a large platter to fully cover it.

Add the eggs, beans, potatoes, tomatoes, radish, cucumber, onion, olives, in separate sections on the platter.

Heat olive oil in a cast-iron skillet on high. While the skillet is heating up, season both sides of the tuna with a pinch of salt and pepper. Once the skillet is hot, add the tuna and watch carefully as it cooks very quickly. Depending on the thickness of your tuna, you want to sear it for 1-1.5 minutes per side, remove and set on a cutting board. Slice the tuna thinly and against the grain. Randomly scatter pieces of tuna over the salad and drizzle some sesame oil and sprinkle with toasted sesame seeds. Top the salad with the salad dressing and serve.

Salad Dressing

Add all of the ingredients into a glass jar and shake well.