Sesame Crusted Ahi Tuna Nicoise Salad

Who doesn’t appreciate a meal that delivers on every front? You know the kind I’m talking about: something that tastes incredible, satisfies your hunger, and actually nourishes your body. Too often, salads get a bad reputation as bland or unsatisfying, the kind of thing you choke down out of obligation rather than genuine enjoyment. But here’s the truth: a well-crafted salad can be just as exciting and filling as any comfort food classic. Take this Sesame Crusted Ahi Tuna Nicoise Salad, for example. It’s proof that eating well doesn’t mean sacrificing flavor or walking away from the table still hungry.

Niçoise, pronounced [niˈswaz], translates to “in the style of Nice,” referencing the picturesque coastal city nestled in the Provence region of France. The classic Salade Niçoise follows a traditional formula, featuring carefully arranged components: crisp green beans, briny black olives (specifically the Niçoise variety), anchovies, ripe tomatoes, tuna, and hard-boiled eggs. Modern interpretations have evolved considerably, allowing for creative freedom in ingredient selection. My version incorporates tender mini red-skinned potatoes, crunchy red radishes, fresh cucumbers, sliced scallions, and a medium-boiled egg with that ideal jammy, golden yolk. The vinaigrette brings together garlic, shallot, bright lemon, tangy Dijon mustard, sherry wine vinegar, and extra virgin olive oil in flawless harmony. Honestly, this dressing is so delicious that I found myself sneaking tastes with raw vegetables well before the salad was even assembled!

Contemporary versions of Niçoise Salad often feature canned tuna, while others showcase seared tuna steaks, but I have a particular weakness for sesame-crusted tuna that borders on obsession. There’s something irresistible about that quickly seared exterior with its delicate crunch, creating a stunning contrast against the vibrant, rare center. Each bite delivers that ideal combination of textures and temperatures, making it an exceptional complement to this timeless French dish.

Let me share some insight on selecting tuna for this spectacular salad. You’ve likely encountered the term “sushi-grade,” but what does it actually signify? The reality is that no official US standards exist for this designation. However, retailers have every incentive to maintain customer trust and health, so when they label fish as “sushi-grade,” they’re indicating it’s their highest quality, freshest option available. That said, freshness alone shouldn’t be your sole deciding factor. Consider these essential guidelines when shopping:

• Choose a reputable vendor with high volume sales. I prefer my local Asian market because they maintain an excellent variety and their inventory moves quickly. Alternatively, many mainstream grocery stores now feature sushi counters offering pre-packaged sashimi for lunch, which can be a reliable source.
• Verify that their “sushi-grade” fish is handled and stored separately from regular seafood. This prevents any potential cross-contamination.
• Trust your senses: smell, touch, and visual inspection are crucial. Quality fish should carry only a clean, oceanic scent. The flesh should feel firm when gently pressed. The color should appear bright and rich, never dull or faded.

Sesame Crusted Ahi Tuna Nicoise Salad Author: Kathleen | Hapa Nom Nom Recipe type: Salad Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4 people

Beautifully seared sesame-encrusted ahi tuna served over crisp vegetables, crowned with a luscious egg, and finished with an irresistible vinaigrette that elevates this Nicoise Salad to extraordinary status.

Cooking method

Ingredients

Vinaigrette

• 1 shallot
• 4 garlic cloves
• 4 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons sherry wine vinegar (not sherry cooking wine)
• ½ cup extra virgin olive oil
• Kosher salt
• freshly ground black pepper

Salad

• 4 eggs
• 1 pound mini red potatoes, quartered
• ½ pound green beans, ends trimmed
• 4 ounces arugula
• ½ small English cucumber, thinly sliced
• ½ cup scallions, thinly sliced
• 8 ounces grape tomatoes, halved
• 8 radishes, thinly sliced
• ½ cup Nicoise olives or Kalamata olives

Sesame crusted ahi tuna

• 3 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds
• Kosher salt
• freshly ground black pepper
• ¾ pound sashimi-quality tuna
• 2 tablespoons grapeseed oil

Instructions

1. Combine the shallot, garlic, mustard, lemon juice, and sherry wine vinegar in a food processor. With the processor running, slowly drizzle in the olive oil until the mixture emulsifies. Add salt and pepper to your preference, then pulse a few more times. Transfer to a container and set aside.
2. Fill a large saucepan halfway with water and bring to a boil, then reduce to a gentle simmer. Carefully lower each egg into the water using a spoon. Cook for precisely 5 minutes and 30 seconds to achieve that perfectly jammy yolk. Remove immediately and let them rest on the counter. Once they’re cool enough to handle, carefully peel them (they’ll be delicate due to the soft centers). Keep them whole until you’re ready to serve.
3. For efficiency, prepare the potatoes and green beans simultaneously. First, prepare an ice bath in a large bowl. Add the quartered potatoes to a medium saucepan, cover with cold water, and add a generous pinch of salt. Bring to a simmer and cook until the potatoes are tender when pierced with a fork, approximately 10 minutes. Three minutes before the potatoes finish cooking, add the green beans to the same pan. Once both vegetables are cooked, drain them and immediately transfer to the ice bath to stop the cooking process. Once cooled, drain thoroughly and set aside.
4. Begin assembling your salad by arranging the arugula, cucumber, scallions, tomatoes, radishes, and olives on your serving plates. Mix the white and black sesame seeds together on a plate large enough to hold your tuna. Season the tuna generously on all sides with salt and pepper, then press each side firmly into the sesame mixture to create an even coating. Heat the grapeseed oil in a skillet over high heat until it begins to shimmer. The moment you notice the first thin wisp of smoke, add the sesame-coated tuna and sear for 30 seconds on each of the four flat sides (the narrow ends will cook naturally as you turn the fish).
5. Transfer the seared tuna to a cutting board and slice into ¼-inch pieces. Arrange the tuna slices over the prepared salad, drizzle with the vinaigrette, and serve immediately.

Notes

For convenient meal preparation, the vinaigrette, eggs, green beans, and potatoes can all be made a day ahead and stored in the refrigerator.

Source: https://hapanom.com