Salade Niçoise with Seared Tuna & Anchovies

Traditionally made with local olives, oil-cured tuna and plump anchovies, this colourful salad from Provence has become a staple in brasseries all over France. Inspired by the classic French recipe, this Salade Niçoise features seared sashimi-grade tuna for a modern version of the time honoured classic. Composed with fingerling potatoes, French green beans, anchovies, hard boiled eggs, pitted Nicoise olives, roasted campari tomatoes and fresh tuna from the St Lawrence Market, along with fresh salad greens, this 'new wave' Sashimi-Style Salade Niçoise is a symphony of colour, texture and flavour.

Salade Niçoise with Seared Tuna & Anchovies
Serves 2

2 cups mixed salad greens
3 fingerling potatoes
2 large eggs
1/4 pound haricots verts, stems trimmed
8 oz fresh sushi-grade tuna, cut into somewhat uniform logs
1/8 cups white sesame seeds
1 1/2 tbsp vegetable oil
Maldon sea salt and freshly ground black pepper
3 campari tomatoes, halved
6 nicoise olives, pitted
4 anchovy fillets

Vinaigrette:
1 garlic clove, minced
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
1 1/2 tbsp white wine vinegar

Maldon Salt
Freshly ground black pepper

Combine all of the vinaigrette ingredients in a bowl and whisk vigorously to emulsify, then set aside.

Place the potatoes in a large saucepan, add water to cover and bring to a boil over medium heat. Simmer for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in half lengthwise.

Pour the sesame seeds on a large plate and coat the tuna on all sides. Preheat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Add the tuna and sear for approximately 10-15 seconds on each side. As the tuna cooks, the red meat will become whiter. Add additional oil to the plan and repeat until the remaining tuna is seared. Transfer the tuna to a cutting board and slice it against the grain into 1/4-inch thick pieces.

Toss the salad greens in a large bowl with 1/3 of the dressing to coat. Place the green beans, potatoes and tomatoes in another bowl and drizzle with another 1/3 of dressing to lightly coat. To assemble the salad, lay the dressed lettuce on the bottom of a large platter. Arrange the potatoes, green beans, tomatoes, olives and anchovies over the lettuce, arranging the eggs around the edge. Finish with a layer of seared tuna and sliced avocado, and drizzle with the final 1/3 of vinaigrette. Season with Maldon salt, fresh cracked pepper and serve.