Classic French Niçoise Salad with Seared Ahi Tuna
Niçoise Salad
A vibrant French classic featuring seared tuna, crisp vegetables, and a tangy lemon-herb vinaigrette.
Nutrition (per serving)
Transport your taste buds to the sun-drenched French Riviera with this elegant Niçoise salad. Originating in the city of Nice, this dish is the epitome of European light dining, offering a sophisticated balance of protein, fresh vegetables, and briny accents. It is more than just a salad; it is a composed masterpiece that celebrates the simplicity of high-quality ingredients handled with care.
The secret to a truly spectacular Niçoise lies in the textures. We use tender baby potatoes, crisp-tender haricots verts, and buttery Niçoise olives, all anchored by a perfectly seared Ahi tuna steak. While many traditional versions use canned tuna, searing a fresh fillet adds a luxurious, modern touch that makes this meal feel like a special occasion, even on a busy weekday.
To finish the dish, a bright and zesty lemon-Dijon vinaigrette ties every element together, cutting through the richness of the tuna and the creaminess of the soft-boiled eggs. Whether you're hosting a garden lunch or simply treating yourself to a nutritious dinner, this salad is guaranteed to impress with its vibrant colors and bold, Mediterranean flavors.
This recipe is designed to be flexible; feel free to swap the tuna for grilled salmon or keep it traditional with high-quality oil-packed tuna if you prefer.
Ingredients
- Ahi tuna steak:8 oz
- Baby red potatoes:8 oz
- Haricots verts (thin green beans):4 oz
- Large eggs:2 pieces
- Cherry tomatoes, halved:1 cup
- Niçoise olives:1/4 cup
- Mixed baby greens:4 cups
- Extra virgin olive oil:4 tbsp
- Fresh lemon juice:1 tbsp
- Dijon mustard:1 tsp
- Capers, drained:1 tbsp
- Salt and black pepper:1 to taste
Instructions
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Place the baby potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. During the last 3 minutes of cooking, add the haricots verts to the same pot to blanch them.
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Drain the potatoes and beans, then immediately plunge the beans into an ice bath to stop the cooking and keep them bright green. Slice the potatoes in half once cooled.
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Boil the eggs in a separate small pot for 7 minutes for a slightly jammy yolk. Transfer to an ice bath, peel, and halve.
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Season the tuna steak generously with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over high heat. Sear the tuna for about 1-2 minutes per side for rare/medium-rare. Remove from heat and slice into thick strips.
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Whisk together the remaining 3 tablespoons of olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
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To assemble, divide the mixed greens between two plates. Artfully arrange the potatoes, green beans, tomatoes, olives, capers, and egg halves on top.
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Place the sliced tuna in the center and drizzle the entire salad with the lemon-Dijon vinaigrette just before serving.
Tips & Notes
- For the best flavor, use Niçoise olives, which are small, dark, and slightly nutty. Kalamata olives are a decent substitute if needed.
- Ensure your skillet is very hot before adding the tuna to get a beautiful crust without overcooking the center.
- You can prepare the potatoes, beans, and eggs up to a day in advance to make the final assembly even faster.
