Seared tuna niçoise with sharp Dijon vinaigrette

• 2 ahi tuna steakabout 150g each, 2.5cm (1-inch) thick
• 250 g baby potatoeshalved if larger than a golf ball
• 150 g green beanstrimmed
• 2 large large eggs
• 1 butter lettuceleaves separated and washed
• 150 g cherry tomatoeshalved
• 60 g niçoise or kalamata olivespitted
• 1 tbs Dijon mustard
• 2 tbs red wine vinegar
• 4 tbs extra virgin olive oil
• 1 tbs avocado oil
• 1 tsp fine sea salt
• ½ tsp black pepperfreshly ground
• ¼ tsp flaky sea saltfor finishing

1. 1

   Bring a 3-liter saucepan of salted water to a boil. Add the baby potatoes and cook until tender when pierced with a knife, about 12 minutes. Use a slotted spoon to transfer them to a colander, then gently lower the eggs into the same boiling water. Cook for 7 minutes for a jammy yolk, then transfer the eggs to a bowl of cold water to stop cooking.

   Tip: Starting the eggs after the potatoes lets you use the same water and keeps timing tight. If your potatoes are very small, they may only need 10 minutes.

2. 2

   While the potatoes and eggs cook, add the trimmed green beans to the boiling water (after removing the eggs) and cook until crisp-tender and bright green, about 3 minutes. Transfer to the colander with cold running water to stop cooking and lock in color. Drain well.

   Tip: Don't overcook the beans — they should still have a little snap. That contrast matters on the plate.

3. 3

   Make the vinaigrette: in a mixing bowl, whisk together the Dijon mustard, red wine vinegar, half the fine sea salt, and a few grinds of black pepper. Slowly drizzle in the extra virgin olive oil while whisking constantly until emulsified and slightly thick. Taste and adjust the vinegar or salt — it should be sharp and punchy since it needs to stand up to the rich tuna and eggs.

   Tip: The slow drizzle is what creates a creamy, emulsified dressing rather than an oily broken one. Take 30 seconds to stream it in.

4. 4

   Pat the tuna steaks very dry with paper towels and season both sides with the remaining fine sea salt and black pepper. Heat a skillet over high heat until it just begins to smoke, about 2 minutes. Add the avocado oil, then carefully lay the tuna steaks in the pan. Sear without moving for 60–90 seconds per side until deeply golden on the outside but still pink in the center.

   Tip: Resist the urge to move the fish — that uninterrupted contact is what builds the golden crust. If you prefer your tuna more cooked through, go 2 minutes per side.

5. 5

   Transfer the seared tuna to a cutting board and let it rest for 1 minute. Meanwhile, peel and halve the eggs lengthwise.

6. 6

   Arrange butter lettuce leaves across two plates. Scatter the boiled potatoes, green beans, halved cherry tomatoes, and olives over the lettuce. Slice the tuna steaks against the grain into 1cm-thick slices and fan them across the top. Nestle the egg halves alongside. Drizzle the Dijon vinaigrette generously over everything and finish with flaky sea salt.

   Tip: Drizzle the vinaigrette from high up for even distribution. Keep some extra on the side — people always want more.

• saucepan (3-liter (3-quart))
• skillet (25cm (10-inch))
• mixing bowl
• whisk
• cutting board
• chef's knife
• colander

Per serving

Nutritional values are estimates only.