Quick-Seared Ahi Tuna Niçoise with Blistered Beans & Avocado
I stopped apologizing for messing with the classic Niçoise years ago. Honestly, the inspiration came during my first summer in California. I was sitting on a sun-drenched patio in Santa Monica, sipping a slightly chilled, crunchy Gamay, and craving a traditional Niçoise. But looking at the farmers' market haul I had just bought-massive, buttery avocados and brilliant Meyer lemons-I knew the classic boiled version simply would not cut it. My secret? Swapping sad, boiled green beans for fiercely blistered ones. I get my beans from Carlos at the Wednesday market; he grows them so sweet they barely need heat. Then, I fold creamy avocado next to perfectly jammy eggs, and give a beautiful cut of Ahi tuna a wildly fast, hot sear. What makes this recipe so special to me is how it bridges my two homes: it has the comforting soul of a Parisian neighborhood bistro but the bright, unapologetic sunshine of the West Coast. Make a quick Dijon vinaigrette, but splash in some fresh Meyer lemon instead of vinegar. Do not be precious about it-throw in some crisp radishes if you have them, or use local halibut instead of tuna. Just pour yourself a glass of natural wine and enjoy a long, lazy lunch.
Featured Recipe
Quick-Seared Ahi Tuna Niçoise with Blistered Beans & Avocado
I stopped apologizing for messing with the classic Niçoise years ago. My secret? Swapping sad, boiled green beans for fiercely blistered ones, folding creamy avocado next to perfectly jammy eggs, and giving beautiful Ahi tuna a wildly fast, hot sear. It's a little Parisian bistro, a lot of California sunshine, and exactly what you want to eat for a long, lazy lunch.
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Timeline
Ingredients
- 1/2 lb fingerling potatoes(Halved if large)
- 3 large eggs(Pasture-raised for the best yolks)
- 1 large shallot(Finely minced)
- 1 Meyer lemon(Juiced)
- 1 tbsp Dijon mustard(Smooth, not whole grain)
- 1/4 cup Niçoise olives(Pitted and roughly chopped)
- 1/3 cup extra-virgin olive oil(Plus a splash for blistering beans)
- 2 heads Little Gem lettuce(Leaves separated and washed)
- 1 pint Sungold cherry tomatoes(Halved)
- 1 large ripe avocado(Sliced)
- 6 oz haricots verts(Trimmed)
- 1 tbsp grapeseed oil(For high-heat searing)
- 1 lb sushi-grade Ahi tuna block(Look for a nice, thick cut)
- 1 tbsp coriander seeds(Lightly crushed in a mortar)
- to taste fresh black pepper(Mentioned in step 2 and step 6.)
- to taste kosher salt(Mentioned in step 6.)
Instructions
- 1
Bring a medium pot of well-salted water to a rolling boil. Drop in 1/2 lb fingerling potatoes and simmer. At the 8-minute mark, gently lower 3 large eggs into the same boiling water. Cook everything for 7 more minutes (15 minutes total for potatoes).
15 min
Tip: Cooking the eggs in the potato water saves you a pot and ensures perfect 7-minute jammy yolks.
- 2
While the water boils, let's make a quick, zesty vinaigrette. In a small jar, vigorously shake together 1 large shallot, the juice of 1 Meyer lemon, 1 tbsp Dijon mustard, 1/4 cup Niçoise olives, and 1/3 cup extra-virgin olive oil. Season generously with salt and fresh black pepper.
5 min
Tip: Letting the shallots sit in the lemon juice for a few minutes takes away their raw bite.
- 3
Prep your beautiful California produce. Arrange 2 heads Little Gem lettuce on a large serving platter. Scatter the halved 1 pint Sungold cherry tomatoes and gently lay down the slices of 1 large ripe avocado.
5 min
Tip: Sungolds are incredibly sweet in early summer; if you can't find them, any farmer's market cherry tomato will sing.
- 4
Using a slotted spoon, transfer the eggs to a bowl of ice water to stop the cooking. Drain the potatoes. Halve the warm potatoes lengthwise and scatter them over the salad platter. Peel the eggs, halve them, and set aside.
3 min
Tip: Cracking the egg shells slightly before plunging them into the ice bath makes them much easier to peel.
- 5
Heat a dry cast-iron skillet over medium-high heat. Toss 6 oz haricots verts with a tiny splash of olive oil and a pinch of salt. Blister them in the hot pan until charred in spots but still bright green and crisp-tender, about 3-4 minutes. Arrange them on the platter.
4 min
Tip: Don't move the beans too much! Let them sit in the hot pan to get those beautiful blackened spots.
- 6
Wipe out the skillet carefully and return it to screaming high heat with 1 tbsp grapeseed oil. Coat the 1 lb sushi-grade Ahi tuna block with the crushed 1 tbsp coriander seeds, kosher salt, and coarse black pepper. Sear fiercely for just 45 to 60 seconds per side. You want a gorgeous crust and a rare, ruby-red center.
3 min
Tip: Pat the tuna very dry with paper towels before seasoning. Moisture is the enemy of a good sear!
- 7
Transfer the tuna to a cutting board and slice it cleanly against the grain. Lay the tuna slices elegantly over the greens. Nestle the jammy eggs around the fish. Spoon your lovely olive-shallot vinaigrette over the entire platter, making sure the potatoes and tuna get a good soak. Serve immediately, preferably in the sun.
2 min
Tip: A sharp knife is crucial here so you don't tear the delicate flesh of the tuna.
Chef's Notes
The secret to a perfect quick sear is a dry, screaming hot pan before you even add the oil. And please, source your Ahi from a trusted fishmonger—we're eating it gloriously ruby red in the center! Pour a chilled, skin-contact Pinot Gris and enjoy.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.