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No. 0090 French Free recipe

Seared Ahi Nicoise with Quail Eggs

Pepper-crusted ahi, seared for seconds so the center stays ruby red, is sliced over tender mixed greens with jammy quail eggs, crisp roasted baby potatoes, dark cherry tomatoes, olives and curled cucumber ribbons. A sharp dijon vinaigrette pulls every element together in this refined take on the Riviera salad.

4.9 from 473 cooks

Sliced seared tuna over mixed greens with soft quail eggs, potatoes, tomatoes and cucumber
Photo: Valeria Boltneva on Pexels
Prep
35 min
Cook
30 min
Total
1 hr 5 min
Serves
2
Level
Hard
Jump to method

Method 7 steps

  1. Heat the oven to 425 F. Toss the potatoes with 1 tablespoon oil and salt and roast cut-side down for 25 to 30 minutes until golden and crisp.

  2. Boil the quail eggs for 2 1/2 minutes, then chill in ice water. Peel carefully and halve.

  3. Whisk the dijon, vinegar, honey, 2 tablespoons oil and a pinch of salt into a thick vinaigrette.

  4. Pat the tuna dry, salt it and press the cracked pepper onto all sides. Sear in the remaining oil in a smoking-hot cast iron pan for 45 to 60 seconds per side, then rest 2 minutes and slice 1/3 inch thick.

  5. Roll the cucumber ribbons into loose curls.

  6. Toss the greens with half the vinaigrette and spread on a dark platter. Arrange the potatoes, tomatoes, olives, bell pepper and cucumber curls around the edges.

  7. Fan the tuna across the center, tuck in the quail eggs and spoon the remaining vinaigrette over the fish and eggs.

Tap a step to mark it done.

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