Tuna Nicoise Salad

Salade Niçoise is a composed French salad built around seared tuna, jammy eggs, tender green beans, and briny olives, all dressed with a sharp Dijon vinaigrette. Elegant enough for guests, simple enough for a weeknight.

By YumYum Editorial · Seafood

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves 4

Ingredients

• 2 tuna steaks (6 oz each), sushi-grade for searing
• 8 oz baby potatoes, halved
• 6 oz green beans, trimmed
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1/2 cup Niçoise olives
• 1 small shallot, thinly sliced
• 6 cups mixed lettuce or butter lettuce
• 3 tbsp olive oil, plus more for searing
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• to taste Salt and black pepper, to taste

Instructions

1. Boil the potatoes in salted water 12-15 minutes until fork-tender; drain and cool slightly.
2. Blanch the green beans in the same boiling water for 2-3 minutes until bright green and crisp-tender, then shock in ice water.
3. Boil eggs 7 minutes for jammy yolks, then cool in ice water, peel, and halve.
4. Whisk Dijon mustard, red wine vinegar, and 3 tbsp olive oil together with salt and pepper to make the vinaigrette.
5. Pat the tuna steaks dry, season with salt and pepper, and sear in a hot oiled skillet 1-2 minutes per side for rare to medium-rare; slice thinly against the grain.
6. Arrange lettuce on a platter and top with potatoes, green beans, tomatoes, olives, shallot, eggs, and sliced tuna.
7. Drizzle with the vinaigrette just before serving.