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