A delightful twist on the classic Nicoise salad, featuring seared tuna and vibrant vegetables.
Prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, sugar, salt, and black pepper in a mixing bowl.
Use a whisk to ensure the dressing emulsifies properly for a smooth texture.
Boil the new potatoes in salted water until tender, then drain and let cool slightly.
Cut the potatoes into halves or quarters for even cooking.
Blanch the green beans in boiling water for 2 minutes, then transfer to an ice bath to retain their vibrant color.
Use an ice bath to stop the cooking process and keep the beans crisp.
Season the tuna steaks with salt, pepper, and thyme, then sear in a hot grill pan for 2-3 minutes per side.
Ensure the grill pan is very hot to achieve a good sear on the tuna.
Arrange the potatoes, green beans, red onion, tomatoes, and olives on a serving platter.
Arrange the ingredients attractively for a visually appealing presentation.
Flake the seared tuna into bite-sized pieces and place on top of the salad.
Gently flake the tuna to maintain its texture.
Drizzle the dressing over the salad and serve immediately.
Serve the salad immediately after dressing to keep it fresh and vibrant.
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