Classic French Nicoise Salad with Seared Tuna & Potatoes

Published: February 22, 2026
Jimmy JohnsonJimmy Johnson
Categories: Salads, Seafood, French
Tags: French, Dinner, healthy, Salad, Seafood, Picnic
A professional, appetizing food photography shot of Classic French Nicoise Salad with seared tuna and warm potatoes. Visible main ingredients: medium-rare seared tuna steaks, halved new potatoes, blanched green beans, cherry tomatoes, hard-boiled eggs, Kalamata olives, capers, mixed salad greens, and lemon-Dijon vinaigrette. Style: French bistro salad, colorful composed plating on a shallow white plate, rustic but elegant presentation. Clean, natural lighting, shallow depth of field, vibrant colors and texture details. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Nicoise Salad

This is my take on the classic Niçoise—bright, composed, and hearty enough for a weeknight dinner or a sunny weekend lunch. Seared tuna adds a toasty, savory crust while warm new potatoes and blanched green beans keep the salad comforting and substantial.

I love how the lemon-Dijon vinaigrette ties everything together: it brightens the vegetables without overpowering the fish. Assemble the components thoughtfully on the plate and finish with olives and capers for that salty, briny pop.

Ingredients

  • 1 lb Ahi or yellowfin tuna steaks
  • 1 lb Small new potatoes
  • 8 oz Green beans, trimmed
  • 4 cups Mixed salad greens
  • 1 cup Cherry tomatoes, halved
  • 4 pieces Hard-boiled eggs
  • 1/3 cup Kalamata olives, pitted
  • 2 tbsp Capers, rinsed
  • 1/2 piece Red onion, thinly sliced
  • 1/3 cup Extra-virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp Red wine vinegar
  • 1 clove Garlic, minced
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp Fresh parsley, chopped (optional)

Instructions

  1. Place the potatoes in a medium pot, cover with cold water, add 1/2 tsp salt, bring to a boil, and simmer until tender, about 12–15 minutes. Drain and halve while warm.

  2. Bring a second pot of salted water to a boil, blanch the green beans for 2–3 minutes until bright and just tender, then transfer to an ice bath to stop cooking. Drain and pat dry.

  3. Make the vinaigrette: whisk together lemon juice, Dijon, red wine vinegar, minced garlic, salt, and pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning.

  4. Season the tuna steaks generously with salt and pepper. Heat a large skillet over medium-high heat with 1 tbsp olive oil. Sear the tuna 1½–2 minutes per side for medium-rare (longer if you prefer well done). Remove and let rest 3 minutes, then slice thinly.

  5. Halve the hard-boiled eggs and peel. Slice potatoes if needed to bite-sized pieces. Toss the warm potatoes and green beans with a few tablespoons of vinaigrette so they soak up flavor.

  6. Arrange mixed greens on a large platter or divide among plates. Neatly arrange potatoes, green beans, cherry tomatoes, olives, red onion, and egg halves around the greens.

  7. Fan slices of seared tuna over the salad, scatter capers and parsley, then drizzle remaining vinaigrette over everything. Finish with a grind of black pepper and extra olive oil if desired.

  8. Serve immediately while the tuna is still slightly warm and the potatoes are tender. Encourage guests to toss their portion so the dressing coats every bite.

Tips & Notes

  • For an easier weeknight version, substitute seared tuna with good-quality canned tuna in olive oil; drain and flake before assembling.
  • Don't overcook the tuna — medium-rare keeps it tender and nicely contrasted with the vegetables.
  • Dress the warm potatoes and beans first so they absorb the vinaigrette and carry flavor through the salad.
  • Prep components ahead (eggs, potatoes, vinaigrette) to assemble quickly just before serving.