Quick-Seared Ahi Tuna Niçoise with Blistered Beans & Avocado

Instructions

1. 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. 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. 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. 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. 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. 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. 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.