Name: Niçoise Mezze Platter with Seared Tuna
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 2 pcs fresh tuna (steaks, about 6 oz each, sushi-grade if possible); 1 cup cherry tomatoes (halved); 0.5 cup niçoise olives (pitted); 4 pcs hard-boiled eggs (quartered lengthwise); 1 cup green beans (trimmed and blanched); 1 cup mini bell peppers (sliced); 0.5 pcs cucumber (sliced); 0.25 pcs red onion (thinly sliced); 2 tbsp capers (drained); 2 cup romaine lettuce (torn into bite-sized pieces); 0.5 cup extra virgin olive oil; 3 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 2 tbsp fresh parsley (chopped); 1 tbsp fresh chives (chopped); 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste)

A colorful Niçoise mezze platter features vibrant tuna steaks nestled among olives, cherry tomatoes, green beans, and hard-boiled eggs, all artfully arranged for a fresh Mediterranean feast.

Prep: 25 min • Cook: 10 min. A deconstructed Salade Niçoise served as a vibrant mezze platter, featuring perfectly seared tuna, an array of individual components for dipping and assembling, and a bright lemon-herb vinaigrette to tie all the fresh flavors together. This innovative approach makes for an engaging and customizable dining experience, perfect for sharing.

Preparation time: 25 min
Cooking time: 10 min
Total time: 35 min
Servings: 4

Instructions

Prepare the Vinaigrette

1In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, parsley, chives, salt, and pepper until well combined. Set aside.

Prepare the Ingredients

1Season tuna steaks generously with salt and pepper.
2Heat a heavy-bottomed skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, sear the tuna steaks for 2-3 minutes per side for medium-rare, or longer to desired doneness. Remove from pan and slice against the grain into ½-inch thick pieces.
3Arrange the cherry tomatoes, Niçoise olives, hard-boiled eggs, blanched green beans, mini bell peppers, cucumber slices, red onion, capers, and romaine lettuce in separate sections on a large serving platter or individual plates.

Assemble the Mezze Platter

1Place the sliced seared tuna in a prominent spot on the mezze platter.
2Serve the lemon-herb vinaigrette in a small bowl on the side for drizzling or dipping.
3Encourage guests to build their own Niçoise creations from the platter components.

Instructions

Prepare the Vinaigrette

1In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, parsley, chives, salt, and pepper until well combined. Set aside.

Prepare the Ingredients

1Season tuna steaks generously with salt and pepper.
2Heat a heavy-bottomed skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, sear the tuna steaks for 2-3 minutes per side for medium-rare, or longer to desired doneness. Remove from pan and slice against the grain into ½-inch thick pieces.
3Arrange the cherry tomatoes, Niçoise olives, hard-boiled eggs, blanched green beans, mini bell peppers, cucumber slices, red onion, capers, and romaine lettuce in separate sections on a large serving platter or individual plates.

Assemble the Mezze Platter

1Place the sliced seared tuna in a prominent spot on the mezze platter.
2Serve the lemon-herb vinaigrette in a small bowl on the side for drizzling or dipping.
3Encourage guests to build their own Niçoise creations from the platter components.

Nutrition Information

Calories: 451 kcal
Protein: 35 g
Fat: 30 g
Carbs: 11 g

Nutrient	Per serving
Calories	451 kcal
Protein	35 g
Fat	30 g
Carbs	11 g

Tips

Blanch green beans until crisp-tender, then immediately transfer to an ice bath to maintain their vi
Avoid overcooking the tuna; it should have a pink center for optimal flavor and texture.
Offer crusty baguette slices or crackers alongside the platter for a complete experience.