Classic French composed salad with seared tuna and vegetables
Tuna Niçoise Salad
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
2
2 large salads
Difficulty
Medium
Cost
Premium
$$$
Tuna Niçoise Salad
Classic French composed salad with seared tuna and vegetables
★4.8(10)
An elegant French Niçoise salad with seared ahi tuna, haricots verts, boiled potatoes, hard-boiled eggs, olives, and a Dijon vinaigrette.
20m
Prep Time
15m
Cook Time
35m
Total Time
2
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Salade Niçoise is one of the great dishes of the French Riviera — a beautifully composed salad that brings together seared tuna, tender potatoes, crisp green beans, briny olives, and jammy eggs, all arranged artfully on a platter and dressed with a classic Dijon vinaigrette. It is as much a feast for the eyes as it is for the palate.
This version uses seared fresh tuna rather than canned for an elevated take on the classic. Each component is prepared separately and arranged on the plate with care, creating a meal that feels special and complete. It is the perfect lunch or light dinner for warm days — substantial enough to satisfy but light enough to leave you feeling energized rather than stuffed.
Ingredients
- 2 sushi-grade ahi tuna steaks (5 oz each)
- 6 oz haricots verts (thin green beans), trimmed
- 8 small new potatoes, halved
- 4 hard-boiled eggs, halved
- 1/3 cup Niçoise or Kalamata olives
- 4 cups mixed greens
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Instructions
- 1
Boil potatoes in salted water until tender, about 12 minutes. Remove to a bowl. Blanch green beans in the same water for 3 minutes, then shock in ice water.
- 2
Whisk together olive oil, red wine vinegar, Dijon mustard, a minced shallot, salt, and pepper to make the vinaigrette.
- 3
Heat a skillet over high heat with a tablespoon of oil. Season tuna with salt and pepper. Sear for 1 minute per side for rare. Let rest 2 minutes, then slice.
- 4
Arrange mixed greens on a large platter or two plates. Compose the salad by arranging potatoes, green beans, sliced tuna, halved eggs, and olives in sections.
- 5
Drizzle the Dijon vinaigrette over everything. Add a few anchovy fillets if desired.
- 6
Serve immediately as a complete meal.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside a fresh baguette and salted butter
Substitutions
Ahi tunaHigh-quality canned tuna in olive oil
More traditional and budget-friendly
Haricots vertsRegular green beans
Slightly thicker but work well when blanched to crisp-tender
Red wine vinegarChampagne vinegar or sherry vinegar
Either adds a slightly different nuance to the vinaigrette
Tips & Storage
Pro Tips
If you prefer not to use raw tuna, good-quality Italian or Spanish canned tuna packed in olive oil is traditional and delicious.
Prepare all components ahead of time and assemble just before serving for the freshest presentation.
Anchovies are traditional in Niçoise — lay them across the salad or dissolve them into the vinaigrette for a more subtle presence.
Jammy eggs with slightly soft yolks (7-minute eggs) are the ideal texture for this salad.
Storage
Keep components stored separately and assemble right before serving. Dressed salad does not store well.
Reheating
This is a cold dish — no reheating needed. Enjoy leftovers as a deconstructed salad bowl.
Nutrition Facts
Per serving (1 large salad) · 2 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates28g
Fat30g
Fiber4g
Sugar3g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes a salad Niçoise?
- A traditional Niçoise from Nice, France includes tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies. Tomatoes, lettuce, and bell peppers are common additions.
- Can I use canned tuna?
- Absolutely. High-quality canned tuna in olive oil is actually the traditional choice. Drain it and flake it over the salad.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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