Seared Tuna Salad with Creamy Mustard Sauce Recipe

Name: Seared Tuna Salad with Creamy Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small tomatoes; Fine sea salt; Piment d'Espelette (see Note), or mildly hot paprika; 1/4 pound haricots verts or thin green beans, one-fourth cut in half crosswise; 2 carrots, cut into matchsticks; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/4 cup creme fraiche or heavy cream; 4 spring onions or scallions, white parts only, halved lengthwise and sliced crosswise; 2 tablespoons chopped chives, plus 4-inch-long chives, for garnish; Four 4-ounce sushi-quality yellowfin tuna steaks, 1/2 inch thick; 1 tablespoon extra-virgin olive oil; Coarsely crushed black peppercorns; 1/4 pound mixed greens; 4 lemon wedges, for garnish

Servings: persons

4 small tomatoes
Fine sea salt
Piment d'Espelette (see Note), or mildly hot paprika
1/4 pound haricots verts or thin green beans, one-fourth cut in half crosswise
2 carrots, cut into matchsticks
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup creme fraiche or heavy cream
4 spring onions or scallions, white parts only, halved lengthwise and sliced crosswise
2 tablespoons chopped chives, plus 4-inch-long chives, for garnish
Four 4-ounce sushi-quality yellowfin tuna steaks, 1/2 inch thick
1 tablespoon extra-virgin olive oil
Coarsely crushed black peppercorns
1/4 pound mixed greens
4 lemon wedges, for garnish

1
Cut a slice off the stem end of each tomato.
2
Using a spoon, hollow out the tomatoes.
3
Season with salt and piment d'Espelette.
4
Cook all the haricots verts, then the carrots in a medium saucepan of boiling salted water until just tender, 3 to 5 minutes for each.
5
Drain, rinse in cold water and drain on paper towels.
6
In a medium bowl, combine 1 tablespoon of lemon juice with the mustard.
7
Season with salt and piment d'Espelette, then whisk in the creme fraiche.
8
Stir in the haricots verts, carrots, spring onions and chopped chives.
9
Fill the tomatoes with the halved haricots verts and some of the spring onions and carrots.
10
Heat a large skillet.
11
Brush the tuna steaks with the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and crushed black peppercorns.
12
Add the tuna to the skillet and sear over high heat until well browned, about 2 minutes per side.
13
Mound the remaining vegetables on one side of each plate.
14
Lean the tuna steaks off center on the vegetables and top with the greens.
15
Set a stuffed tomato alongside each.
16
Dust the plates with piment d'Espelette, garnish with chives and lemon wedges and serve.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 small tomatoes, Fine sea salt, Piment d'Espelette (see Note), or mildly hot paprika, 1/4 pound haricots verts or thin green beans, one-fourth cut in half crosswise, and more.

Yes, Seared Tuna Salad with Creamy Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Tuna Salad with Creamy Mustard Sauce

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