Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Salade Nicoise with Fresh Tuna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

A classic French Salade Niçoise featuring fresh grilled yellowfin tuna, tender baby potatoes, crisp green beans, cherry tomatoes, and hard-boiled eggs, all tossed with vibrant fresh herbs and a zesty lemon-olive oil dressing. This salad offers a perfect balance of textures and flavors, ideal for a light yet satisfying meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 12 baby Yukon Gold or red potatoes, halved
  • Kosher salt, for seasoning
  • Extra virgin olive oil, for drizzling
  • Flaky sea salt (such as Maldon), to taste
  • Freshly ground black pepper, to taste
  • Zest of ½ lemon
  • 1 tablespoon assorted fresh herbs, chopped (basil, parsley, chives, tarragon, chervil, dill)

Green Beans

  • 4 oz green beans or haricots verts, trimmed
  • Ice bath (for cooling)
  • Extra virgin olive oil, for tossing
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 1 tablespoon assorted fresh herbs, chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Tomato and Capers

  • 1 pint cherry tomatoes, halved
  • 2 tablespoons capers, drained and rinsed
  • 1 tablespoon assorted fresh herbs, chopped
  • Extra virgin olive oil, for dressing
  • Salt and freshly ground black pepper, to taste

Eggs

  • 4 large eggs

Fresh Tuna

  • 1 lb sushi-grade yellowfin tuna, about 1 to 1 ½ inches thick
  • Extra virgin olive oil, for rubbing
  • Salt and freshly ground black pepper, to season

Additional Ingredients

  • ½ cup black olives (Niçoise or Kalamata)
  • 4 to 6 anchovy fillets (optional)
  • A handful of tender greens (arugula, frisée, little gem, etc.)
  • Zest and juice of 1 lemon, divided
  • Extra virgin olive oil, for drizzling
  • Remaining 1 tablespoon chopped assorted fresh herbs for garnish

Instructions

  1. Cook the Potatoes: Place the halved potatoes in a pot and cover with cold water, generously seasoning the water with kosher salt. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes until the potatoes are fork-tender. Remove with a slotted spoon and transfer to a bowl to cool.
  2. Prepare the Tomatoes and Capers: While the potatoes cook, combine the halved cherry tomatoes, rinsed capers, and 1 tablespoon of chopped fresh herbs in a bowl. Add a generous drizzle of olive oil and season with salt and pepper. Set aside to allow the tomatoes to release their juices.
  3. Dress the Potatoes: Once the potatoes are cool to the touch, drizzle them generously with olive oil. Add the zest from half a lemon, 1 tablespoon chopped herbs, flaky sea salt, and freshly ground black pepper. Gently toss to combine all flavors.
  4. Blanch the Green Beans: Bring the same pot of water to a boil again. Add the trimmed green beans and cook for 2 to 3 minutes until crisp-tender. Prepare an ice bath and immediately transfer the beans to it to halt cooking. Once cooled, drain, pat dry, and toss with olive oil, lemon zest and juice, 1 tablespoon herbs, sea salt, and pepper.
  5. Cook the Eggs: Bring the water back to a boil. Carefully add the eggs and cook for 8 to 9 minutes – 8 minutes for jammy centers, 9 for firmer yolks. Immediately transfer eggs to the ice bath. Once cooled, peel and cut into halves or quarters.
  6. Grill the Tuna: Preheat a grill or grill pan over high heat. Pat the tuna dry and rub with olive oil, seasoning both sides with salt and pepper. Grill each side for 45 to 60 seconds until the exterior is nicely charred but the center remains rare or to preferred doneness. Alternatively, sear in a hot skillet. Rest for a few minutes, then slice thinly against the grain.
  7. Assemble the Salad: Arrange the tender greens in a thin even layer on a large platter or individual plates. Neatly pile the dressed potatoes followed by the green beans and the marinated tomatoes. Add the eggs, olives, and slices of tuna across the salad. Add anchovy fillets if using.
  8. Finish and Serve: Sprinkle with the remaining chopped herbs, drizzle with more olive oil, and squeeze the remaining lemon half over the salad. Finish with a generous pinch of flaky sea salt and freshly ground black pepper. Serve immediately for the freshest flavors.

Notes

  • Use sushi-grade yellowfin tuna for the best flavor and safety when serving rare.
  • Blanch green beans quickly to preserve their bright green color and crisp texture.
  • Adjust cooking time for eggs depending on your preferred yolk consistency.
  • This salad is best served fresh to maintain the texture of each component.
  • Anchovies are optional but add an authentic salty punch distinctive to Salade Niçoise.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: French

Find it online: https://monicarecipes.com/salade-nicoise-with-fresh-tuna-recipe/