Dairy-Free Niçoise Salad with Seared Tuna

Instructions

1. 1Place the about 450 g Fresh tuna steaks on a clean surface and pat them dry with paper towels. Sprinkle both sides of the tuna steaks evenly with the 1/4 tsp Salt and 1/4 tsp Black pepper.
2. 2Heat 3 tbsp Olive oil in a 30.48 cm skillet over medium-high heat until the oil shimmers, about 175°C. Carefully place the seasoned tuna steaks in the hot skillet. Sear the tuna for 2 to 3 minutes per side, until a golden-brown crust forms and the tuna is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 46°C.
3. 3Transfer the seared tuna steaks to a cutting board and let them rest for 5 minutes. After resting, slice the tuna steaks against the grain into 1.27 cm thick pieces.
4. 4In a large salad bowl, combine the 8 cups Mixed salad greens, about 450 g Small red potatoes (boiled and quartered), 1 cup Green beans (trimmed and blanched), 1 pint Cherry tomatoes (halved), 1/2 cup Kalamata olives (pitted), and 1/4 cup Red onion (thinly sliced).
5. 5Add the sliced tuna steaks and 4 large Hard-boiled eggs (if using) to the large salad bowl with the vegetables.
6. 6Drizzle the 1/4 cup Balsamic vinaigrette over the salad ingredients. Gently toss everything together to coat evenly with the vinaigrette.
7. 7Serve the Dairy-Free Niçoise Salad immediately.

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