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Seared Tuna Niçoise Salad Recipe

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3.8 from 43 reviews

This Seared Tuna Niçoise Salad is a vibrant and fresh take on the classic French dish, featuring tender seared ahi tuna, crisp green beans, baby potatoes, olives, capers, and hard-boiled eggs, all tossed with a tangy Dijon vinaigrette. Perfect for a light yet satisfying meal, this salad combines clean flavors and contrasting textures in just 25 minutes.

Ingredients

Vinaigrette

  • ¼ cup olive oil
  • ⅛ cup red wine vinegar or sherry vinegar
  • 1 tablespoon Dijon mustard
  • Pinch sea salt

Vegetables & Garnishes

  • 6 baby Yukon gold potatoes
  • 1 pound green beans, fresh or frozen (preferably haricot vert)
  • 4 ounces mixed leafy greens
  • 10 niçoise or kalamata olives (preferably pitted)
  • 1 tablespoon capers
  • ½ cup halved grape or cherry tomatoes
  • 2 hard-boiled eggs

Tuna

  • 1 tablespoon oil (for searing)
  • 6 ounces ahi or albacore tuna (steaks or loins)
  • Pinch salt
  • Pinch pepper

Instructions

  1. Prepare the vinaigrette: Add the olive oil, red wine or sherry vinegar, Dijon mustard, and a pinch of sea salt to a small mason jar. Seal the jar tightly and shake vigorously until the ingredients are well combined. Set aside.
  2. Cook the potatoes: Fill a medium saucepan halfway with water and bring it to a boil. Add the baby Yukon gold potatoes and boil for about 15 minutes or until tender when pierced with a fork. Drain the potatoes and set them aside.
  3. Cook the green beans: Place the green beans in a large heavy pan with ½ cup water. Cover and bring to a simmer over medium heat. Cook for about 4 minutes until the beans are tender but still firm. Drain and remove from the pan. Set aside.
  4. Prepare the tuna: Pat the tuna dry with paper towels. Drizzle about a spoonful of the vinaigrette over the tuna and season both sides with salt and pepper.
  5. Sear the tuna: Wipe the pan used for beans dry and add 1 tablespoon of oil. Heat the oil over medium heat until very hot. Add the tuna and sear each side for 15 to 30 seconds, depending on thickness, to achieve a rare center. Remove from heat.
  6. Slice the tuna: Using a sharp fillet knife, carefully slice the tuna into even pieces.
  7. Assemble the salad: Toss the mixed leafy greens with about half of the vinaigrette. Arrange the tossed greens on serving plates, then artfully arrange the halved tomatoes, boiled potatoes, green beans, olives, capers, and hard-boiled eggs around the salad.
  8. Top and serve: Place the sliced seared tuna on top of the salad. Serve immediately with the remaining vinaigrette on the side for extra flavor.

Notes

  • The tuna is seared briefly to maintain a rare center, which is traditional for Niçoise tuna preparations.
  • If making ahead, cook and prepare all ingredients, then refrigerate separately. Assemble just before serving within 3 days.
  • Using haricot vert green beans adds a traditional French touch and a delicate texture.
  • Adjust the searing time based on the thickness of your tuna steaks for desired doneness.
  • Using pitted niçoise or kalamata olives avoids interrupting bites with pits, improving the eating experience.

Find it online: https://justsosavory.com/seared-tuna-nicoise-salad-recipe/