Fresh and satisfying with abundant texture and flavor, this entrée salad is easily whipped up for a quick gluten free dinner, yet refined enough to star at a luncheon. Omit the tuna and you have an elegant vegetarian side dish.
Seared Tuna with White Bean Niçoise Salad Gluten-Free Recipe
- 4 ounces green beans, trimmed
- Kosher salt and freshly ground pepper
- 1 cup canned Great Northern beans, drained and rinsed
- 14 pitted Niçoise or Kalamata olives
- 16 cherry tomatoes, halved
- 1 small shallot, halved and thinly sliced
- 1/2 teaspoon dried thyme
- 3 tablespoons extra-virgin olive oil, plus more for rubbing the tuna
- 1 tablespoon plus 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon gluten-free Dijon mustard
- 1 (8-ounce) sushi-grade tuna steak
- 2 hard-boiled eggs, peeled and quartered or sliced
Prepare a bowl of ice water. In a medium skillet over high heat, combine the green beans, 1/3 cup water, and a large pinch of salt. Cover, bring to a boil, and cook until tender-crisp, 3 to 5 minutes, adding more water to the skillet if needed. Transfer the beans to the ice water to cool, then drain.
In a bowl, combine the green beans, Great Northern beans, olives, tomatoes, and shallot.
In a small bowl, whisk together the thyme, olive oil, lemon juice, and mustard. Season to taste with salt and pepper, then pour about two-thirds of the dressing over the bean salad and gently stir to combine. Adjust the seasonings. Divide the bean salad between 2 plates.
Preheat a heavy skillet over medium-high heat. Rub the tuna all over with olive oil and a tablespoon of the vinaigrette. Season with salt and a few grinds of pepper. Sear the tuna for about 3 minutes per side for medium rare. Transfer the tuna to a cutting board and cut into 1/2-inch-thick slices.
Arrange the tuna slices atop the bean salad. Drizzle with the remaining dressing, garnish with eggs, and serve.
Photography Erin Ng