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Tuna Niçoise Salad

Life At The Table Tuna Niçoise Salad. Tuna Niçoise on a white plate sitting on a wooden table with a green napkin and a glass of white wine.

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Tuna Niçoise Salad is the perfect salad when you want a ray of sunshine in your life and on your plate. And it’s easy to make on a weeknight.

Ingredients

Units Scale

Salad

  • 4 6oz tuna filets
  • 1 lb small red potatoes, quartered
  • 8 oz green beans, trim and sliced into 2-inch pieces
  • 16 grape tomatoes, quartered
  • 4 boiled eggs, quartered
  • 1/4 cup Niçoise or kalamata olives
  • 4 teaspoons capers
  • kosher salt
  • red pepper flakes, optional
  • chopped parsley, optional

Dressing

  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 4.5 tablespoons shallots, minced
  • 3/4 cup olive oil
  • kosher salt

Instructions

  1. Salad Dressing. Whisk together all the ingredients for the dressing except the olive oil.
  2. Whisk the olive oil into the vinegar mixture in a steady stream until combined. Taste the dressing and season with kosher salt as needed. Set the dressing aside.
  3. Potatoes. Place the quartered potatoes in a pot large enough to cover the potatoes by 1-2 inches of water. Season the water with kosher salt. Bring to a boil, then reduce to a simmer. Cook just until tender, about 8 minutes. Drain the potatoes and toss with 1/4 cup of the dressing in a large bowl while they are still warm.
  4. Green Beans. Prepare an ice water bath for the green beans: a bowl of cold water with ice.
  5. Add the green beans to a large skillet, ideally so they lay in the skillet in one layer. Add just a bit of cold water to the skillet to cover at least half the surface of the skillet. Season the green beans with kosher salt. Heat the green beans until the water boils. Cook the green beans until they are crisp tender, 2-3 minutes. Once cooked, submerge the green beans in the ice water bath to stop the cooking process. Drain the green beans and lay on paper towels to dry.
  6. Tuna. Heat a skillet over medium-high heat. Add just enough oil to coat the bottom of the skillet. Give it a swirl to evenly distribute the oil. Season the tuna filets and add them to the hot skillet. Sear 1-2 minutes on each side. Remove from the heat and set aside.

Assemble the Salad

  1. Toss the potatoes, green beans, and grape tomatoes with a good portion of the dressing, reserving some of the dressing to spoon over the top of the pan-seared tuna.
  2. Divide the salad onto four plates.
  3. Top each salad with a seared tuna filet.
  4. Garnish each salad with 1 teaspoon of capers, 1 tablespoon of Niçoise olives, and 4 boiled egg quarters.
  5. Spoon a bit of the remaining dressing over each tuna filet.

Notes

  • The potatoes and green beans can be cooked in advanced and stored in the refrigerator.
  • If you like a lot of dressing on your salad or want to use this dressing on another salad, make more salad dressing.
  • The dressing can also be made in advance and stored in the refrigerator. Let it come to room temperature before using.
  • Follow these instructions for a perfect boiled egg.
  • Optional: Some versions of this salad replace the tuna with anchovies. Other versions include a slice or two of anchovies as a garnish. Follow your heart on this one.
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