Summer Nicoise-Style Platter with Seared Tuna, Cannellini & Roasted Tomatoes
A bright, protein-rich Nicoise-inspired platter: seared tuna, cannellini beans, roasted cherry tomatoes and new potatoes with a lemon‑Dijon olive oil dressing.
Best for High-protein pescatarian lunches with beans and olive-oil dressing
This French-inspired lunch riffs on niçoise with a summer mood — blistered-roasted tomatoes, creamy white beans and quickly seared tuna make a satisfying, portable platter. It’s built for protein and mid-day satiety: tuna + eggs + beans, dressed in a tangy lemon-Dijon olive oil. Easy to scale for meal prep and naturally gluten-free.
Ingredients
- 300 g Fresh tuna steaks , about 2 × 150 g steaks; pat dry, season before searing (or substitute 2 × 165 g cans solid tuna in olive oil, drained)
- 400 g cannellini beans , 1 can, drained and rinsed (drained weight ~240 g)
- 300 g cherry tomatoes , halved
- 300 g new potatoes , halve if larger than a walnut
- 150 g Green beans , trimmed
- 2 large eggs , soft-boiled (see step) or hard-boiled if preferred
- 60 g Arugula , light bed for the platter
- 60 ml olive oil , divided: ~45 ml for dressing, ~15 ml for searing/finishing
- 30 ml fresh lemon juice , about 1 lemon
- 10 g Dijon mustard , about 2 tsp
- 30 g small shallot , finely minced
- 20 g Capers , drained (optional – can be omitted)
- 50 g Kalamata olives , pitted and halved (optional – can be omitted)
- 10 g fresh parsley , roughly chopped
- 3 g fine sea salt , plus extra for seasoning tuna and vegetables
- 1 g black pepper , to taste
Instructions
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1
Preheat the oven to 200°C. Toss the halved cherry tomatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp salt and a few grinds of black pepper on a rimmed baking sheet; roast until blistered and slightly collapsed, 18–22 minutes.
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2
Place the new potatoes in a pot, cover with cold water and bring to a boil; simmer until just tender, 12–15 minutes. With about 7 minutes left on the potatoes, gently lower the eggs into the same pot and cook 7 minutes for jammy yolks. Remove eggs to an ice bath; drain potatoes and keep warm.
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3
While potatoes cook, bring a second pot of salted water to a boil and blanch the green beans 2–3 minutes until bright and tender-crisp; transfer to ice water to stop cooking, then drain and pat dry.
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4
Make the dressing: whisk together the minced shallot, lemon juice, Dijon, 45 ml olive oil, chopped parsley, capers (if using), 2 g salt and a pinch of pepper until emulsified. Taste and adjust acidity or salt.
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5
Pat tuna steaks dry, season both sides with salt and pepper. Heat a heavy skillet over medium-high heat with 1 tbsp (15 ml) olive oil. Sear tuna 90–120 seconds per side for a rare–medium-rare center (adjust time for thickness). Transfer to a board and rest 2 minutes, then slice thinly across the grain.
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6
Warm the drained cannellini beans slightly in a small saucepan with a drizzle of dressing (or leave room temperature); toss roasted tomatoes with a little dressing as well. Halve the eggs.
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7
Assemble the platter: spread arugula on a large plate or two lunch plates, arrange potatoes, green beans, warm cannellini, roasted tomatoes, olives (if using) and halved eggs in sections. Fan the sliced tuna over the beans, scatter parsley and extra capers, and drizzle remaining dressing over everything. Finish with a small pinch of sea salt and a grind of pepper.
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8
Serve immediately while the tuna is still slightly warm and tomatoes glossy; leftovers keep covered in the fridge up to 24 hours (store dressing separately).