Seared Tuna Niçoise Salad

5 from 1 vote

This seared tuna niçoise salad is a variation on Julia Child's classic recipe! With ahi or albacore tuna, a hearty salad base, and a homemade vinaigrette, it makes a great main course.

Prep Time20

Cook Time5

Total Time25

Course: Main Course, Salad

Cuisine: French

Diet: Gluten Free

Servings: people

Calories: 820kcal

Author: Sarah Trenalone

Ingredients

Vinaigrette:

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

Salad Ingredients:

6 baby Yukon gold potatoes
1 pound green beans, fresh or frozen (Use haricot vert if possible)
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
6 ounces ahi or albacore tuna (steaks or loins)
Pinch salt
Pinch pepper

Instructions

Add all of the vinaigrette ingredients to a small mason jar. Close the jar and shake vigorously. Set aside.
Fill a medium saucepan halfway with water, and then bring water to a boil. Add the potatoes and boil for about 15 minutes, or until tender. Drain the water and set aside.
Add green beans to a large heavy pan along with ½ cup water. Cover the pan and bring the water to a simmer. Continue cooking about 4 minutes, or until the beans are cooked but still firm. Drain the water and remove the green beans from the pan. Set green beans aside.
(Making this ahead? Stop here, refrigerate all the ingredients and continue assembling the salad within 3 days.)
Pat the tuna dry. Drizzle with a spoonful of the vinaigrette, and season with salt and pepper.
Wipe the pan used to cook the green beans dry, and add 1 tablespoon oil to the heavy pan. Heat oil over medium heat until the oil is very hot.
Add the fish to the hot pan and cook about 15-30 seconds per side, then remove from heat. Use a fillet knife to slice the tuna.
Assemble the salad:
Toss the lettuce in about half the vinaigrette. Arrange the tomatoes, potatoes, green beans, olives, capers, and boiled eggs on the salad.
Top salad with the tuna, and serve immediately, with remaining vinaigrette on the side.

Notes

Recipe variations:

Swap the tuna for canned tuna, preferably packed in oil. Drain before using.
Add 6 to 13 anchovy fillets to the salad before serving.

Prepare Ahead:

Boil the eggs ahead of time and leave in the shell until ready to use. Use within 7 days of boiling.
Follow instruction steps 1 + 2 to prepare the potatoes and green beans, and then refrigerate both until you're ready to assemble the salad. Make sure to use the potatoes and green beans within 3 days.

Nutrition