Seared Tuna Niçoise with White Asparagus

Serves 2 │40 min

Inspired by Sturebadet

This elevated take on the French classic replaces traditional canned tuna with thick, spice-crusted ahi and adds a touch of spring with tender white asparagus. It’s a vibrant, protein-packed plate that feels like a spa day in Stockholm.

Ingredients

The Main Components

• Fresh Ahi Tuna: 340g (12 oz) center-cut loin

• White Asparagus: 4 spears, peeled and woody ends trimmed

• Green Beans: 100g (3.5 oz) haricots verts, trimmed

• Eggs: 2 large, soft-boiled (6.5 minutes) and halved

• Tomatoes: 2 medium, cut into wedges

• Olives: 50g (1/4 cup) Niçoise or small mixed olives

• Anchovies: 4 fillets (optional)

• Mixed Greens: 150g (5 oz) arugula and frisée mix

The Dressing & Marinade

• Olive Oil: 60ml (1/4 cup) extra virgin

• Lemon Juice: 30ml (2 tbsp) fresh

• Dijon Mustard: 10g (2 tsp)

• Salt & Black Pepper: To taste

• Crushed Red Pepper: 2g (1/2 tsp) for the tuna crust

The Garnish

• Radishes: 2, thinly sliced into rounds

• Microgreens: 10g (small handful) for freshness

• Crème Fraîche: 30g (2 tbsp) dolloped on the side

Instructions

1. Whisk olive oil, lemon juice, and Dijon in a small bowl; season with salt and pepper to set aside.

2. Boil white asparagus in salted water for 5–7 minutes until tender; shock in ice water.

3. Blanch green beans in the same water for 3 minutes; shock in ice water and drain well.

4. Season tuna liberally with salt, pepper, and crushed red pepper on all sides.

5. Sear tuna in a hot pan with oil for 1 minute per side until rare; let rest before slicing.

6. Toss mixed greens lightly with half the dressing and arrange on a large platter.

7. Place asparagus, beans, tomatoes, olives, and egg halves over the bed of greens.

8. Slice the tuna into 1cm (1/2 inch) pieces and fan across the center.

9. Top with anchovies, radish slices, and microgreens; drizzle with remaining dressing.

10. Finish with small dollops of crème fraîche and an extra sprinkle of red pepper flakes.