Salad Nicoise with Seared Tuna Steak

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Originating in Nice, France, this salad is hearty enough to be your main meal - and, when topped with Ahi tuna steaks perfectly seared, is a taste sensation!

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Ingredients and Method


  • 1/2 lb new red potatoes, skin on, washed and halved
  • 4 large eggs
  • 1/4 lb French green beans, stems trimmed
  • 1 tbsp extra virgin olive oil
  • To taste sea salt and freshly cracked black pepper
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup Nicoise olives (you can use Kalamata olives, if you prefer)
  • 8 anchovy fillets
  • 8 caper berries with stems
  • 2 Ahi Tuna Steaks
  • 1 clove garlic, minced
  • 1/2 tsp dijon mustard
  • 1.5 tbsp red wine vinegar
  • 1/4 lemon, juiced
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp fresh tarragon, minced
  • To taste sea salt and freshly cracked black pepper
  • 1/4 cup extra virgin olive oil


  1. Make the vinaigrette by combining mince garlic, dijon mustard, red wine vinegar, lemon juice, parsley, tarragon, salt, pepper and 1/4 cup olive oil in a mason jar, screw cap onto jar and shake vigorously to emulsify the ingredients. Set aside while preparing the salad so flavours can blend thoroughly.
  2. Cooking potatoes, eggs and green beans in the same pot reduces prep time and clean up - put potatoes in a large saucepan, add water just to cover and a generous pinch of salt; bring to a boil over medium heat. Simmer for 12 minutes to give them a good head start, add eggs to the pot. Place a steamer basket or colander on top of the pot of simmering water; put green beans into steamer and cover with a lid. Steam for about 5 minutes until just tender crisp, continue to cook potatoes until fork tender. Drain, place potatoes, beans and eggs in colander rinse briefly under cold water. Peel the eggs and cut in half lengthwise.
  3. Place a large skillet over medium-high heat. Rub tuna steaks on all sides with olive oil, a tiny bit of the vinaigrette, season with generous amounts of salt and pepper. Lay in hot pan and sear for approximately 2 minutes per side - as the tuna cooks, meat will turn white. Transfer to a cutting board and slice against the grain.
  4. Assemble the salad - combine potatoes, beans, tomatoes, olives, anchovies and capers in large mixing bowl Shake vinaigrette to recombine. Drizzle over salad ingredients to fully moisten, toss gently to coat, season with salt and pepper. Take care with ingredients - try not to break up or mush up any of the items. Put the tossed sald down the center of a serving platter, top with tuna slices and garnish edges of platter with eggs. Drizzle with any remaining vinaigrette and serve -garnish with chopped chives, if desired.
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