Lunch

Salade Niçoise Revisited with Seared Albacore & Citrus Vinaigrette

Name: Salade Niçoise Revisited with Seared Albacore & Citrus Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 large eggs; 200g fresh albacore tuna steaks, 1¼ inches thick; 200g haricots verts (French green beans), trimmed; 2 medium heirloom tomatoes, wedged; 1 small red onion, thinly sliced; 8 anchovy fillets, rinsed; 100g small Yukon Gold potatoes, quartered; 2 tablespoons Dijon mustard; juice of ½ blood orange (or regular orange); 1 tablespoon Champagne vinegar or white wine vinegar; 1 shallot, minced fine; 6 tablespoons extra-virgin olive oil; fine sea salt, cracked black pepper; 2 tablespoons Niçoise olives; fresh tarragon or chervil for garnish

Forget the canned tuna—this version features thick seared albacore steaks, blood-orange and Champagne vinaigrette binding together haricots verts, heirloom tomatoes, soft-boiled egg and anchovy. A bistro lunch that sings with summer brightness and Provençal soul.

740cal 39gprotein 30gcarbs 53gfat 15min prep 20min cook 2serves

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