Ahi Tuna Nicoise Salad with Olive Oil–Dill Aioli
This classic French composed salad is made easy by using just one sheet pan for cooking. Aioli is typically made with canola or vegetable oil because they impart very little flavor. Here, olive oil is added as well to create a luxurious aioli that works beautifully with this salad. Any leftover aioli is delicious as a dip or on sandwiches.
For the olive oil–dill aioli:
- 1 garlic clove
- Kosher salt
- 1 egg plus 1 egg yolk
- 1/2 cup (4 fl. oz./125 ml) canola oil
- 1/2 cup (4 fl. oz./125 ml) olive oil
- 2 Tbs. chopped fresh dill
3/4 lb. (375 g) baby Dutch yellow or small red potatoes, halved
- 5 oz. (155 g) haricots verts
- 2 cups (12 oz./375 g) cherry tomatoes
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- Kosher salt and freshly ground pepper
- 2 ahi tuna steaks (about 1/2 lb./250 g each)
- 1 cup (5 oz./155 g) pitted Niçoise olives
- 3 hard-boiled eggs, peeled and halved (optional)
- 1 lemon, cut into wedges
To prepare the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. In a liquid measuring cup, combine the canola oil and olive oil. With the machine running, slowly add a few drops of oil and then follow with a slow and steady stream of oil. Continue to blend until thoroughly combined. Transfer to a bowl, stir in the dill and adjust the seasoning with salt. Set aside at room temperature.
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
In separate bowls, toss the potatoes, haricots verts and cherry tomatoes each with 1 Tbs. of the olive oil and season with salt and pepper. Brush both sides of the tuna with the remaining 1 Tbs. olive oil and season both sides with salt and pepper.
Place the potatoes, cut side down, on one end of the prepared baking sheet and roast until they are just beginning to soften, about 8 minutes. Place the haricots verts and cherry tomatoes in a single layer on the other end of the baking sheet, leaving room for the tuna and olives, and roast for 5 minutes. Stir the vegetables and place the tuna and olives in a single layer on the baking sheet. Continue roasting until the tuna is cooked through and the vegetables are fork-tender, about 10 minutes longer.
Arrange the potatoes, haricots verts, tomatoes, tuna and olives on a large serving platter. Garnish with the eggs and lemon wedges and serve immediately with the aioli alongside. Serves 4.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)