Seared Tuna Nicoise


  • 1 LB sushi grade tuna
  • ½ LB fingerling potatoes, halved
  • ½ LB French green beans
  • 2 eggs, hardboiled
  • ½ pint cherry tomatoes, halved
  • ½ cup nicoise olives, pitted and halved
  • Dijon or Red Wine Vinaigrette


Boil the potatoes until fork tender. Steam the green beans until crisp tender. Generously season the tuna with salt and pepper. Using either the grill or stove, sear the tuna on high heat for approximately 1-2 minutes per side, depending on desired temperature. Be sure to oil the grill or use a nonstick pan so the fish does not stick. Combine the vegetables in a bowl or on a platter. Top with seared tuna and egg. Dress as desired.