The twist on this salade Niçoise is that the typical aioli becomes a creamy curry-infused vinaigrette, lending a depth of flavor and an anti-inflammatory punch that is often lacking. One tip for poaching tuna: The fish needs to be completely submerged in oil to cook evenly, so use the smallest saucepan that still allows the tuna to rest flat on the bottom. Then you’ll use less oil!
Rinse the tuna and pat dry with a paper towel. Sprinkle with salt and pepper on both sides and let rest for 10 minutes.
Place the lemon zest strips and garlic in a saucepan just large enough to fit the fish. Add oil to a depth that will cover the fish, at least 11/2 in. Heat over low heat until the oil registers 180°F.
Gently lower the fish into the oil and return the heat to 180°F. Cook until the fish is opaque but still pink at the center, about 7 minutes. Transfer the fish to a platter or cutting board.
Curry Aioli Dressing
Whisk the mayonnaise, lemon juice, mustard, curry powder, honey, and garlic in a small bowl to combine.
Slowly whisk in the oil. Season with salt and pepper.
Whisk in the water to reach a pourable consistency, adding a little more if necessary. Taste and add salt and pepper as desired.
To Assemble the Salad
Arrange the romaine, radicchio, cucumbers, haricots verts (if using), eggs, avocado, green onions, and radishes on a platter, and season with salt and pepper.
Arrange the tuna on top and sprinkle with the chives. Drizzle with the dressing and serve.
Notes
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019