Seared Tuna Niçoise with White Asparagus
Serves 2 │40 min
This elevated take on the French classic replaces traditional canned tuna with thick, spice-crusted ahi and adds a touch of spring with tender white asparagus. It’s a vibrant, protein-packed plate that feels like a spa day in Stockholm.
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The Main Components
Fresh Ahi Tuna: 340g (12 oz) center-cut loin
White Asparagus: 4 spears, peeled and woody ends trimmed
Green Beans: 100g (3.5 oz) haricots verts, trimmed
Eggs: 2 large, soft-boiled (6.5 minutes) and halved
Tomatoes: 2 medium, cut into wedges
Olives: 50g (1/4 cup) Niçoise or small mixed olives
Anchovies: 4 fillets (optional)
Mixed Greens: 150g (5 oz) arugula and frisée mix
The Dressing & Marinade
Olive Oil: 60ml (1/4 cup) extra virgin
Lemon Juice: 30ml (2 tbsp) fresh
Dijon Mustard: 10g (2 tsp)
Salt & Black Pepper: To taste
Crushed Red Pepper: 2g (1/2 tsp) for the tuna crust
The Garnish
Radishes: 2, thinly sliced into rounds
Microgreens: 10g (small handful) for freshness
Crème Fraîche: 30g (2 tbsp) dolloped on the side
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Whisk olive oil, lemon juice, and Dijon in a small bowl; season with salt and pepper to set aside.
Boil white asparagus in salted water for 5–7 minutes until tender; shock in ice water.
Blanch green beans in the same water for 3 minutes; shock in ice water and drain well.
Season tuna liberally with salt, pepper, and crushed red pepper on all sides.
Sear tuna in a hot pan with oil for 1 minute per side until rare; let rest before slicing.
Toss mixed greens lightly with half the dressing and arrange on a large platter.
Place asparagus, beans, tomatoes, olives, and egg halves over the bed of greens.
Slice the tuna into 1cm (1/2 inch) pieces and fan across the center.
Top with anchovies, radish slices, and microgreens; drizzle with remaining dressing.
Finish with small dollops of crème fraîche and an extra sprinkle of red pepper flakes.
Yellow zucchini salad with sweet green peas, fresh mint, parsley, and shaved pecorino cheese. An easy Italian-bistro side dish.