Quick-Seared Ahi Tuna Niçoise Californienne

Instructions

1. 1

   Bring a medium pot of generously salted water to a rolling boil over high heat. Prepare a bowl of ice water and set it aside.

   5 min

   Tip: Getting your water boiling early ensures we can cook the eggs and blanch the peas in rapid succession.

2. 2

   While the water heats, make the vinaigrette. In a small bowl, whisk together 1 medium shallot, 2 tbsp Champagne vinegar, 1 tbsp Meyer lemon juice, and 1 tsp Dijon mustard. Slowly stream in 1/4 cup extra-virgin olive oil while whisking constantly until emulsified. Season with 1/4 tsp flaky sea salt and set aside to let the shallots macerate.

   5 min

   Tip: Letting the shallots hang out in the acid mellows their bite and sweetens their flavor.

3. 3

   Gently lower 2 large eggs into the boiling water using a slotted spoon. Set a timer for 6 and a half minutes for that perfectly jammy, luxurious center.

   7 min

   Tip: Keep the water at a gentle boil, not a violent roll, so the eggs don't crack against the bottom of the pot.

4. 4

   While the eggs boil, prep your salad base. Thinly slice 4 French breakfast radishes, tear 1/2 cup Castelvetrano olives in half, and slice 1 ripe avocado. Arrange 4 cups butter lettuce beautifully on a large serving platter.

   6 min

   Tip: Tearing the olives instead of slicing them creates craggy edges that hold onto the vinaigrette wonderfully.

5. 5

   When the egg timer goes off, transfer the eggs to the ice bath. Immediately drop 1 cup sugar snap peas into the same boiling water for just 1 minute until they turn a vibrant, bright green. Transfer them to the ice bath alongside the eggs to stop the cooking.

   2 min

   Tip: We just want to take the raw edge off the peas while maintaining their crisp spring snap.

6. 6

   Pat 2 Ahi tuna steaks completely dry with a paper towel. Firmly press 1 tbsp cracked black pepper and 1/2 tsp kosher salt evenly onto both sides of the fish.

   2 min

   Tip: Moisture is the enemy of a good sear! The drier the fish, the better the crust.

7. 7

   Heat a heavy skillet (cast iron or stainless steel) over medium-high heat. Add 1 tbsp olive oil. Once the oil is shimmering and just beginning to smoke, carefully lay the tuna in the pan. Sear for exactly 1 to 1.5 minutes per side until a deep crust forms, then immediately transfer to a cutting board.

   3 min

   Tip: Do not overcook the tuna, please! We are making a delicate bistro lunch, not cat food. The center should remain rare and cool.

8. 8

   Peel the cooled eggs and slice them in half lengthwise. Slice the rested tuna against the grain into thick, beautiful medallions.

   3 min

   Tip: Wipe your knife with a damp towel between slicing the eggs to keep the yolks looking pristine.

9. 9

   Toss the snap peas, radishes, olives, and avocado with half of the vinaigrette. Scatter this mixture over the butter lettuce. Arrange the seared tuna and jammy egg halves on top. Drizzle the entire platter with the remaining vinaigrette and serve immediately.

   3 min

   Tip: I like to finish the tuna and eggs with one last tiny pinch of flaky salt right before serving.