Lime-Crusted Ahi Tuna Niçoise

Ingredients

• ●1 pound ahi tuna loin, cut into 4 equal portions
• ●Salt and freshly ground black pepper
• ●½ cup all-purpose flour
• ●2 eggs
• ●2 tablespoons fresh lime juice
• ●1 teaspoon hot sauce (Crystal or similar)
• ●1½ cups panko breadcrumbs
• ●2 tablespoons lime zest (about 2 limes)
• ●½ cup grated Parmigiano-Reggiano
• ●2 tablespoons olive oil
• ●*Niçoise Salad:**
• ●1 pound fingerling potatoes, halved
• ●½ pound green beans, trimmed
• ●½ cup Niçoise olives
• ●1 cup cherry tomatoes, halved
• ●4 hard-boiled eggs, quartered
• ●1 English cucumber, sliced
• ●4 cups mixed lettuce
• ●¼ cup fresh dill, chopped
• ●*Niçoise Vinaigrette:**
• ●2 tablespoons Dijon mustard
• ●3 tablespoons red wine vinegar
• ●6 tablespoons extra virgin olive oil
• ●1 shallot, minced
• ●1 tablespoon fresh thyme leaves
• ●Salt and freshly ground black pepper

Method

1. Bring a medium pot of salted water to a boil. Add the potatoes and cook until tender, about 12 minutes. In the last 3 minutes, add the green beans. Drain both and set aside.
2. Whisk together the eggs, lime juice, and hot sauce in a shallow bowl. In another shallow bowl, combine the panko, lime zest, and Parmesan.
3. Season the tuna portions with salt and pepper. Dredge each piece in flour, shaking off the excess. Dip into the egg wash, letting any excess drip off. Press firmly into the breadcrumb mixture, coating all sides evenly.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the breaded tuna pieces in the pan. Sear for 2 to 3 minutes per side — you're looking for a deep golden crust, about 4 to 6 minutes total. Don't move them while they're searing. The center should remain rare to medium-rare; a 1-inch thick piece will be ready at 5 minutes total if you want medium-rare throughout.
5. Remove the tuna and let it rest on a cutting board for 2 minutes.
6. While the tuna rests, whisk together the vinaigrette ingredients in a small bowl.
7. Arrange the lettuce on a large platter or individual bowls. Add the potatoes, olives, tomatoes, eggs, cucumber, and green beans in sections. Lay the sliced tuna across the top. Scatter the dill.
8. Drizzle the vinaigrette over everything. Serve immediately.
9. *Storage:** The salad components can be prepped ahead and assembled just before serving. The tuna is best eaten immediately — it doesn't hold well.
10. *Seasonal note:** Use sushi-grade ahi tuna for this dish. Ask your fishmonger — they'll know what's fresh and safe to sear rare. Sashimi-grade yellowfin or bigeye tuna also works. The "rare inside" is only safe with high-quality fish that's been properly handled.