California Pan-Seared Tuna Steak Plate
California coast tradition reading a sashimi-grade ahi tuna steak crusted in cracked pepper and sesame then pan-seared hard for a deep crust with raw center, plated over haricot vert, baby potatoes, olives, and a Dijon vinaigrette for the West Coast Nicoise-inflected plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat tuna dry. Halve potatoes if larger than a walnut. Trim haricot vert. Finely chop shallot and garlic. Pick and chop basil and parsley. Halve lemons. Whisk shallot, garlic, Dijon, red wine vinegar, 1/4 cup olive oil, lemon juice, and 0.5 tsp salt for vinaigrette.
Boil
Bring salted water to boil over high heat in a large pot. Add potatoes, boil 4 minutes. Lower both eggs into pot, reduce to medium, cook 11 minutes until potatoes are fork-tender and yolks are jammy. Transfer eggs to ice water 60 seconds, then potatoes to colander.
Boil
Bring fresh salted water to boil in same pot over high heat, 2 minutes. Drop haricot vert in, cook 3 minutes until crisp-tender and bright green. Transfer to ice water 30 seconds, drain, pat dry.
Build
Press cracked peppercorns and toasted sesame seeds firmly into both faces of each tuna steak. Season with 0.5 tsp salt total. Toss warm potatoes with 2 tbsp olive oil, half basil, half parsley, and 0.25 tsp salt. Toss haricot vert and olives with half vinaigrette.
Sear
Heat neutral oil in a large heavy skillet over high heat 4 minutes until smoking. Lay both tuna steaks in undisturbed, sear 90 seconds per face on all four sides until deep crust forms with raw center. Rest on board 2 minutes.
Rest and plate
Slice tuna across the grain into 1cm slices. Divide potatoes between two plates on one side, haricot vert and olives on the other, fan tuna slices across middle of each plate. Peel and quarter eggs, set around each plate. Drizzle remaining vinaigrette, scatter remaining basil and parsley, finish tuna with flaky salt, rest lemon on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.