Seared Rare Niçoise Tuna Lettuce Cups Recipe

Name: Seared Rare Niçoise Tuna Lettuce Cups Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 pound fresh tuna steak; 1 1/2 teaspoons olive oil, plus 2 teaspoons, plus 1/4 cup; 1 1/4 teaspoons herbes de Provence; Kosher salt and freshly ground black pepper; 1 medium clove of garlic, halved; 2 teaspoons zest and 1 tablespoon juice from 1 lemon; 1 teaspoon picked fresh thyme leaves; 2 teaspoons mayonnaise; 1/4 teaspoon honey; 2 medium Yukon Gold potatoes, cooked and cooled, cut into twelve pieces each; 6 tablespoons blanched and cooled haricots verts or green beans, cut into 1/2-inch lengths; 1/2 cup halved baby grape tomatoes; 3 tablespoons chopped Niçoise olives; 3 tablespoons slivered red onion; 1 tablespoon capers; 6 marinated white anchovies; 8 small leaves red leaf, romaine lettuce, or bibb lettuce

This isn't your typical Salade Niçoise! This is a chunky mix of herbes de Provence-seared rare tuna steak and marinated white anchovies, tossed with crisp haricots verts, juicy baby tomatoes, hearty potatoes, briny black olives and capers, sweet basil, and a lemon-thyme-honey citronette with that Provençal perennial: extra virgin olive oil. Spooned into lettuce cups and devoured like tacos, this is a hearty, bright, light-hearted take on a seaside classic.

Seared Rare Niçoise Tuna Lettuce Cups Recipe

Prep 10 mins

Cook 5 mins

Active 10 mins

Total 15 mins

Serves 4 servings

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1/2 pound fresh tuna steak
1 1/2 teaspoons olive oil, plus 2 teaspoons, plus 1/4 cup
1 1/4 teaspoons herbes de Provence
1/4 tsp salt and freshly ground black pepper
1 medium clove of garlic, halved
2 teaspoons zest and 1 tablespoon juice from 1 lemon
1 teaspoon picked fresh thyme leaves
2 teaspoons mayonnaise
1/4 teaspoon honey
2 medium Yukon Gold potatoes, cooked and cooled, cut into twelve pieces each
6 tablespoons blanched and cooled haricots verts or green beans, cut into 1/2-inch lengths
1/2 cup halved baby grape tomatoes
3 tablespoons chopped Niçoise olives
3 tablespoons slivered red onion
1 tablespoon capers
6 marinated white anchovies
8 small leaves red leaf, romaine, or bibb lettuce

Rub the tuna steak in 1 1/2 teaspoons olive oil. Season with herbes de Provence, salt, and pepper. Heat 2 teaspoons oil in a small nonstick skillet over medium-high heat until shimmering. Sear the tuna for 45 seconds on each side, and immediately rub the hot fish with the cut side of the garlic. Set aside to cool for a few minutes, then cut into 1/2-inch cubes
Whisk together the remaining 1/4 cup olive oil, lemon zest and juice, the thyme, the mayonnaise, and the honey, and season with salt and pepper. Cube the tuna. Toss the tuna, potatoes, beans, tomatoes, olives, onions, capers, and anchovies with the lemon dressing in a large bowl. Season to taste with salt and pepper. Arrange the tuna salad in the lettuce cups and serve immediately.

Nutrition Facts (per serving)
402	Calories
19g	Fat
29g	Carbs
28g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	402
% Daily Value*
Total Fat 19g	25%
Saturated Fat 3g	17%
Cholesterol 74mg	25%
Sodium 696mg	30%
Total Carbohydrate 29g	11%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 28g
Vitamin C 19mg	93%
Calcium 83mg	6%
Iron 4mg	21%
Potassium 1022mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.