American · Dinner
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.
$$$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
32Calories
7gProtein
0gFat
0gCarbs
0gSugar
0gFiber
14mgSodium
12mgChol
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Instructions
1
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, 1/3 cup olive oil, lemon juice, and 0.5 tsp salt for vinaigrette.
2
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.
3
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.
4
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 0.5 tsp salt. Toss haricot vert and olives with half vinaigrette.
5
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.
6
Rest and plate
Slice each tuna steak 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. Peel and quarter eggs, set around plates. Drizzle remaining vinaigrette, scatter remaining basil and parsley, finish tuna with flaky salt, rest lemon wedge 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) sashimi-grade ahi tuna steak
- 500g (17.6 oz) baby new potatoes
- 300g (10.6 oz) haricot vert
- 80g (2.8 oz) Nicoise olives
- 2 free-range eggs
- 60g (2.1 oz) shallot
- 2 tbsp Dijon mustard
- 90ml (1/3 cup + 1 tbsp) extra-virgin olive oil
- 4 tbsp red wine vinegar
- 2 tbsp toasted sesame seeds
- 2 tbsp cracked black peppercorns
- 4 tbsp neutral oil
- 20g (small handful) fresh basil
- 20g (small handful) flat-leaf parsley
- 2 medium lemons
- 2 garlic cloves
- 1.5 tsp fine sea salt
- 0.5 tsp flaky sea salt