Tuna Niçoise Salad Recipe

Name: Tuna Niçoise Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 main-course salads
Cuisine: French
Ingredients: 2 (5 oz) tuna steaks (about 1 inch thick); Salt and freshly ground black pepper; 2 tbsp olive oil; 8 oz green beans, trimmed; 8 oz small new potatoes, halved; 2 large eggs; 4 cups mixed salad greens (e.g., mesclun or butter lettuce); 1/2 cup cherry tomatoes, halved; 1/4 cup Niçoise olives (or Kalamata); 2 tbsp capers, drained; 1 shallot, thinly sliced; For the vinaigrette:; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 small garlic clove, minced; Salt and pepper to taste

French · Main course · 40 min total

Tuna Niçoise Salad recipe videos

A classic French composed salad with seared tuna, green beans, potatoes, olives, and hard-boiled eggs, dressed with a tangy vinaigrette.

20
min prep

20
min cook

2
servings

580
kcal/serving

Ingredients

2 (5 oz) tuna steaks (about 1 inch thick)
Salt and freshly ground black pepper
2 tbsp olive oil
8 oz green beans, trimmed
8 oz small new potatoes, halved
2 large eggs
4 cups mixed salad greens (e.g., mesclun or butter lettuce)
1/2 cup cherry tomatoes, halved
1/4 cup Niçoise olives (or Kalamata)
2 tbsp capers, drained
1 shallot, thinly sliced
For the vinaigrette:
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste

Instructions

Season tuna steaks with salt and pepper. Heat 1 tbsp olive oil in a non-stick skillet over high heat. Sear tuna for 1-2 minutes per side for medium-rare (or longer to your liking). Transfer to a plate and let rest.
Bring a pot of salted water to a boil. Add green beans and cook for 3-4 minutes until crisp-tender. Remove with a slotted spoon and plunge into ice water. Drain.
In the same boiling water, add potatoes and cook for 10-12 minutes until tender. Drain and let cool slightly.
Place eggs in a small saucepan, cover with cold water, and bring to a boil. Boil for 6 minutes (for jammy yolks) or 9 minutes (hard-boiled). Transfer to ice water, peel, and quarter.
Whisk together all vinaigrette ingredients in a small bowl.
Arrange salad greens on plates. Top with green beans, potatoes, eggs, cherry tomatoes, olives, capers, and sliced shallot.
Slice tuna against the grain and place on top of salads. Drizzle with vinaigrette and serve.

Tips

For best flavor, let the salad rest for 10 minutes after dressing to allow flavors to meld.
Substitute canned tuna (drained, flaked) for a quicker version.
Store leftover vinaigrette in the refrigerator for up to a week.

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