Sesame Crusted Ahi Tuna Nicoise Salad
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This Sesame Crusted Ahi Tuna Niçoise Salad brings together fresh, vibrant ingredients in a light yet satisfying way that feels both classic and modern. The ahi tuna is coated in nutty sesame seeds and quickly seared, then paired with crisp vegetables, tender potatoes, and perfectly cooked eggs, all finished with a bright Champagne Vinaigrette.
Made with sushi-grade ahi tuna from Heinen’s Seafood Department, this recipe feels elevated while staying easy to prepare. Helpful shortcuts like Heinen’s Roasted Baby Potatoes and a premade vinaigrette keep prep simple, making this colorful, protein-packed salad perfect for weeknights or entertaining.
Why You’ll Love This Recipe:
This is a high-protein light meal – Tuna is a rich, meaty protein, and sesame seeds make a nutty crust around it.
Easy shortcuts – Heinen’s Roasted Baby Potatoes and premade Champagne Vinaigrette are great items to simplify the process of making this gorgeous salad.
It’s perfect for entertaining – This salad is packed with colorful vegetables and high-quality protein. It’s perfect for a light meal or entertaining.
Sesame Crusted Ahi Tuna Nicoise Salad
Servings: 4
Ingredients
- 1 (16oz) bag Heinen's Roasted Baby Potatoes
- 4 large eggs
- 1 lb asparagus
- ½ lb snap peas
- 16 oz sushi-grade ahi tuna
- 1 Tbsp. soy sauce
- ¼ cup white sesame seeds
- 1 Tbsp. extra virgin olive oil
- 8 cups mixed greens
- ½ red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 mini cucumbers, sliced
- 1 cup radishes, sliced
- 1 cup Kalamata olives
- 2 Tbsp. capers
- Bella Sun Luci Champagne Vinaigrette
Instructions
- Cook the Heinen’s Roasted Baby Potatoes according to the package instructions.
- In a medium pot, place eggs in a single layer and cover with cold water by 1 inch. Bring it to a rolling boil. Turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to the ice bath. Peel and cut in half.
- Bring a large pot of water. Trim the woody ends of the asparagus and blanch for about 1 minute, until bright green and crisp-tender. Transfer it to the ice bath to let it cool. Drain well.
- Remove the strings from the snap peas. Blanch for about 1-2 minutes, until bright green and crisp-tender. Transfer it to the ice bath to let it cool. Drain well.
- Pat dry the ahi tuna and brush soy sauce on all sides. This helps adhere the sesame seeds. Spread the sesame seeds on a plate and press the tuna to coat all sides.
- Heat the oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes each on all sides, until golden brown. Remove from the pan and let it rest for 5 minutes. Slice into ½ inch thick slices.
- Among serving plates, divide mixed greens, asparagus, snap peas, onion, cherry tomatoes, cucumbers, radishes, olives, and capers. Finish with a dash of black pepper and a drizzle of the dressing.
