Tuna Nicoise Salad
A classic French salad of seared tuna, green beans, new potatoes, eggs, olives and tomatoes, dressed with a sharp Dijon vinaigrette.
25Prep min
20Cook min
45Total min
Serves 4Serves
FrenchCuisine
EasyDifficulty
There is something deeply satisfying about a proper salade niçoise: a generous platter of cool, crisp vegetables, jammy eggs, briny olives and blushing slices of tuna, all brought together by a mustardy vinaigrette. It is a salad that eats like a main course, and it belongs on the table from late spring through early autumn.
This version keeps the spirit of the classic while making the tuna the star. A quick sear in a hot pan gives the fish a deep golden crust and a silky pink centre, which contrasts beautifully with the snappy green beans and creamy potatoes. Everything can be prepared ahead and assembled at the last minute, so it is as good for a relaxed weekend lunch as it is for a weeknight dinner.
Use the best tuna you can find and take it out of the fridge 15 minutes before cooking. If you prefer your tuna cooked through, simply add another minute or two per side, though the salad is at its best when the fish is just barely opaque in the middle.
This version keeps the spirit of the classic while making the tuna the star. A quick sear in a hot pan gives the fish a deep golden crust and a silky pink centre, which contrasts beautifully with the snappy green beans and creamy potatoes. Everything can be prepared ahead and assembled at the last minute, so it is as good for a relaxed weekend lunch as it is for a weeknight dinner.
Use the best tuna you can find and take it out of the fridge 15 minutes before cooking. If you prefer your tuna cooked through, simply add another minute or two per side, though the salad is at its best when the fish is just barely opaque in the middle.
Ingredients
- 4 x 150 g tuna steaks (about 2 cm thick)
- 1 tablespoon olive oil, plus extra for brushing
- 400 g small new potatoes, halved if large
- 200 g fine green beans, trimmed
- 4 large eggs
- 200 g cherry tomatoes, halved
- 120 g mixed olives (such as Niçoise or Kalamata)
- 4 spring onions, thinly sliced
- 2 tablespoons capers, rinsed
- 4 anchovy fillets, optional, roughly chopped
- A handful of fresh parsley, roughly chopped
- For the vinaigrette:
- 1 small garlic clove, finely grated
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 5 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- First make the vinaigrette. Whisk the grated garlic, Dijon mustard, red wine vinegar and lemon juice in a small bowl with a good pinch of salt and pepper. Slowly drizzle in the extra virgin olive oil, whisking constantly, until the dressing is smooth and slightly thickened. Taste and adjust the seasoning, then set aside.
- Place the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Simmer for 12–15 minutes, until tender when pierced with a knife. Lift the potatoes out with a slotted spoon into a bowl and set aside.
- Bring the same water back to the boil and add the green beans. Cook for 3–4 minutes, until just tender but still bright green. Drain and plunge immediately into iced water to stop the cooking, then drain again and pat dry.
- Lower the eggs into a pan of boiling water and cook for 7 minutes for jammy yolks, or 9 minutes if you prefer them firmer. Drain and run under cold water until cool enough to handle, then peel and cut into quarters.
- Pat the tuna steaks dry with kitchen paper and season generously on both sides with salt and pepper. Brush lightly with olive oil.
- Heat a heavy frying pan or griddle over high heat until smoking. Add the tablespoon of olive oil, then lay in the tuna steaks. Sear for 60–90 seconds on each side for rare, or 2 minutes per side for medium. Do not move the fish while it sears, so it forms a good crust.
- Transfer the tuna to a board and leave to rest for 3 minutes, then slice each steak against the grain into 1 cm thick slices.
- Arrange the potatoes, green beans, tomatoes, olives, spring onions, capers and anchovies (if using) on a large serving platter. Nestle the egg quarters among the vegetables.
- Lay the sliced tuna over the top, spoon over the vinaigrette and scatter with the chopped parsley. Serve straight away, with any extra vinaigrette on the side.
Cook’s tips
- Take the tuna out of the fridge 15 minutes before cooking so it sears evenly and stays tender.
- Cook the potatoes, beans and eggs up to a day ahead and keep them covered in the fridge.
- A hot, dry pan is essential for a good crust on the tuna; do not overcrowd the pan.
- Dress the salad just before serving so the vegetables stay crisp.
Substitutions
- No fresh tuna: use good-quality tuna canned in olive oil, drained, and skip the searing step.
- No red wine vinegar: white wine vinegar or sherry vinegar both work well.
- No Niçoise olives: Kalamata or a good green olive will do.
- No anchovies: add a teaspoon of capers extra for a similar briny note.
Storage & reheating
Store undressed salad components and sliced tuna in separate airtight containers in the fridge for up to 2 days; dress just before eating.
Frequently asked questions
Can I use canned tuna instead of fresh?
Yes. Drain two 160 g tins of tuna in olive oil and flake it over the salad instead of searing fresh steaks. The result is softer but still very good.
How do I get jammy eggs every time?
Lower eggs into boiling water, cook for exactly 7 minutes, then transfer to iced water for 3 minutes before peeling. That gives a set white and a soft, slightly runny yolk.
Is this salad served warm or cold?
It is best served at room temperature. Cook the potatoes, beans and eggs ahead, then bring them back to room temperature before assembling and adding the warm seared tuna.
Can I make it ahead for a picnic?
Yes. Pack the vegetables, eggs and vinaigrette separately and add the sliced tuna at the last moment so it does not dry out.
