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Tuna Nicoise Salad Recipe

French · Main course · 40 min total

A classic French composed salad with seared tuna, crisp green beans, tender potatoes, hard-boiled eggs, and briny olives, all tied together with a tangy Dijon vinaigrette.

Ingredients

• 1 lb fresh tuna steak (about 1 inch thick)
• 8 oz green beans, trimmed
• 1 lb baby potatoes or Yukon Gold potatoes, halved if large
• 4 large eggs
• 1/2 cup Niçoise olives or Kalamata olives
• 2 cups mixed salad greens (e.g., mesclun or butter lettuce)
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small shallot, minced
• Salt and freshly ground black pepper to taste
• 2 tbsp capers, drained (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 12-15 minutes. Remove with a slotted spoon and let cool slightly. Add green beans to the same water and cook until crisp-tender, 3-4 minutes. Transfer to a bowl of ice water to stop cooking, then drain.
2. Meanwhile, place eggs in a small saucepan, cover with cold water, and bring to a boil. Cook for 7 minutes for hard-boiled with slightly soft yolks. Transfer to ice water, peel, and quarter lengthwise.
3. Season tuna steaks generously with salt and pepper. Heat a grill pan or skillet over high heat with a drizzle of oil. Sear tuna for 1-2 minutes per side for medium-rare (or longer to your liking). Let rest 5 minutes, then slice against the grain into 1/2-inch thick slices.
4. Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced shallot, and a pinch of salt and pepper.
5. Arrange salad greens on a large platter or individual plates. Top with potatoes, green beans, quartered eggs, olives, and capers (if using). Place tuna slices on top. Drizzle with vinaigrette and serve immediately.

Tips

• Use high-quality, sushi-grade tuna for the best flavor.
• To save time, you can use canned tuna (packed in olive oil) instead of fresh; just drain and flake.
• Store leftover salad components separately and assemble just before serving to keep greens crisp.

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