Sesame Crusted Ahi Tuna Nicoise Salad

This Sesame Crusted Ahi Tuna Niçoise Salad brings together fresh, vibrant ingredients in a light yet satisfying way that feels both classic and modern. The ahi tuna is coated in nutty sesame seeds and quickly seared, then paired with crisp vegetables, tender potatoes, and perfectly cooked eggs, all finished with a bright Champagne Vinaigrette.

Yoko Segawa

Recipe - Heinen's of Rocky River

Prep Time10 Minutes

Servings4

Cook Time35 Minutes

Ingredients

1 (16oz) bag Heinen's Roasted Baby Potatoes

4 large eggs

1 lb asparagus

½ lb snap peas

16 oz sushi-grade ahi tuna

1 Tbsp. soy sauce

¼ cup white sesame seeds

1 Tbsp. extra virgin olive oil

8 cups mixed greens

½ red onion, sliced

1 cup cherry tomatoes, halved

2 mini cucumbers, sliced

1 cup radishes, sliced

1 cup Kalamata olives

2 Tbsp. capers

Bella Sun Luci Champagne Vinaigrette

Directions

Cook the Heinen’s Roasted Baby Potatoes according to the package instructions.
In a medium pot, place eggs in a single layer and cover with cold water by 1 inch. Bring it to a rolling boil. Turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to the ice bath. Peel and cut in half.
Bring a large pot of water. Trim the woody ends of the asparagus and blanch for about 1 minute, until bright green and crisp-tender. Transfer it to the ice bath to let it cool. Drain well.
Remove the strings from the snap peas. Blanch for about 1-2 minutes, until bright green and crisp-tender. Transfer it to the ice bath to let it cool. Drain well.
Pat dry the ahi tuna and brush soy sauce on all sides. This helps adhere the sesame seeds. Spread the sesame seeds on a plate and press the tuna to coat all sides.
Heat the oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes each on all sides, until golden brown. Remove from the pan and let it rest for 5 minutes. Slice into ½ inch thick slices.
Among serving plates, divide mixed greens, asparagus, snap peas, onion, cherry tomatoes, cucumbers, radishes, olives, and capers. Finish with a dash of black pepper and a drizzle of the dressing.

10 minutes

Prep Time

35 minutes

Cook Time

Servings

Directions

Cook the Heinen’s Roasted Baby Potatoes according to the package instructions.
In a medium pot, place eggs in a single layer and cover with cold water by 1 inch. Bring it to a rolling boil. Turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to the ice bath. Peel and cut in half.
Bring a large pot of water. Trim the woody ends of the asparagus and blanch for about 1 minute, until bright green and crisp-tender. Transfer it to the ice bath to let it cool. Drain well.
Remove the strings from the snap peas. Blanch for about 1-2 minutes, until bright green and crisp-tender. Transfer it to the ice bath to let it cool. Drain well.
Pat dry the ahi tuna and brush soy sauce on all sides. This helps adhere the sesame seeds. Spread the sesame seeds on a plate and press the tuna to coat all sides.
Heat the oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes each on all sides, until golden brown. Remove from the pan and let it rest for 5 minutes. Slice into ½ inch thick slices.
Among serving plates, divide mixed greens, asparagus, snap peas, onion, cherry tomatoes, cucumbers, radishes, olives, and capers. Finish with a dash of black pepper and a drizzle of the dressing.