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Classic Bistro Salad Niçoise with Seared Tuna

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A fresh, filling, and elegant salad featuring perfectly seared tuna, crisp veggies, and a tangy vinaigrette. Ideal for weeknight dinners, weekend lunches, or casual dinner parties.

Ingredients

Scale
  • 2 fresh tuna steaks (about 6 oz / 170g each), sushi-grade if possible
  • 1 pound (450g) baby potatoes or small Yukon golds, boiled until just tender
  • 8 oz (225g) green beans, blanched until bright green and crisp-tender
  • 4 large hard-boiled eggs, medium-boiled
  • 2 medium ripe tomatoes (about 200g), cut into wedges
  • ½ cup (75g) Kalamata or Niçoise olives, pitted
  • ½ small red onion, thinly sliced
  • 1 tablespoon capers (optional)
  • A handful of fresh parsley, chopped
  • ⅓ cup (80ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Place baby potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes until tender but still firm. Drain and let cool slightly.
  2. At the same time, place eggs in another pot of cold water. Bring to a gentle boil, then turn off heat and cover. Let sit for 9 minutes for medium-boiled eggs. Drain and transfer to ice water to cool. Peel when cool.
  3. Bring a pot of salted water to boil. Add green beans and cook 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking and preserve color.
  4. In a small bowl or jar, whisk together lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified. Taste and adjust seasoning.
  5. Pat tuna steaks dry and season both sides generously with salt and pepper.
  6. Heat a heavy skillet over medium-high heat until very hot (about 2-3 minutes). Add a tablespoon of olive oil.
  7. Place tuna in pan and sear without moving for 1.5-2 minutes until a deep golden crust forms.
  8. Flip and sear the other side for 1.5-2 minutes for rare to medium-rare. Remove from pan and let rest for 5 minutes before slicing thinly.
  9. Slice potatoes in halves or quarters depending on size. Slice eggs into halves or quarters.
  10. In a large bowl, combine potatoes, green beans, tomatoes, olives, red onion, capers, and parsley.
  11. Drizzle with about half the dressing and gently toss to coat.
  12. Arrange salad on plates or a large platter. Add sliced tuna and arrange eggs on top.
  13. Drizzle remaining dressing over the tuna and eggs. Serve immediately.

Notes

Let the tuna rest after searing to keep juices locked in. Use cold water to blanch green beans to preserve color and texture. Adjust sear time to preference but avoid overcooking tuna. Use fresh lemon juice for best flavor. Avoid overdressing the salad to maintain delicate flavors. Add a teaspoon of baking soda to boiling water for easier egg peeling.

Nutrition

Keywords: Niçoise salad, seared tuna, French salad, healthy salad, easy dinner, protein salad, summer salad

Find it online: https://novanosh.com/classic-bistro-salad-ni-c-oise-recipe-with-seared-tuna-easy-and-perfect/