Simple Tuna Nicoise Salad
Tuna Nicoise salad is a classic French salad recipe made with seared ahi tuna steaks, steamed green beans, boiled potatoes, olives, and mixed greens drizzled with olive oil and vinegar. Fresh, packed with protein, and delicious!
I feel in love with this wonderful salad while vacationing in the Dominican Republic. I ordered a Tuna Nicoise salad at the French restaurant at our resort. It was love at first bite. I knew that I had to come home and re-create my favorite dish. The texture blend in this salad is so wonderful. Simple and tasty. I opted for simple balsamic vinegar and olive oil for the dressing instead of the traditional dressing made with anchovies. If you love anchovies, then add them to the salad for a more classic dish. Eating healthy is so easy when it tastes this delicious!
How To Make A Tuna Nicoise Salad
Ingredients:
2 large, fresh sushi-quality tuna steaks
4 hard-boiled eggs, quartered
3/4 lb fresh green beans, trimmed
1/2 lb small red or Yukon gold potatoes (the 2″ size)
1/4 cup capers, drained
2/3 cup Kalamata olives (traditionally Nicoise olives, if you can find them)
2 cups cherry tomatoes
4 cups of gourmet lettuce blend (or Boston lettuce-about 1 1/2 heads torn into pieces)
2 tsp extra virgin olive oil
2 tbsp very good quality balsamic vinegar
Directions:
Prepare hard-boiled eggs:
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander and run under cool water to stop the cooking process. Peel, slice, and set aside. If you have an egg cooker, even better, just set it to cook while you prepare the rest of the ingredients. *I always make extra (up to 12) and keep the rest in the fridge for a quick, healthy snack.
Cook fresh green beans in a large pot (4-6 qt) of boiling salted water, uncovered, for 4-5 minutes until crisp-tender. Transfer immediately to an ice bath to stop the cooking process. Add potatoes to the boiling water and simmer uncovered for 15-20 until tender. Drain in a colander and set aside.
Rub tuna steaks with olive oil and season with salt and pepper. Heat a skillet over medium-high heat and sear tuna for two minutes on each side. Transfer to a cutting board and slice into strips.
Arrange all ingredients between 4 large plates or bowls (or you can make this on one large platter) and drizzle with balsamic vinegar and extra virgin olive oil. Season with sea salt and pepper and enjoy.
Simple Tuna Nicoise Salad
Ingredients
- 2 fresh sushi-quality ahi tuna steaks (about 4 oz each)
- 4 hard boiled eggs quartered
- 3/4 lb fresh green beans trimmed
- 1/2 lb small red or yukon gold potatoes the 2" size
- 1/4 cup capers drained
- 2/3 cup Kalamata olives traditionally Nicoise olives, if you can find them
- 2 cups cherry tomatoes
- 4 cups of gourmet lettuce blend or Boston lettuce-about 1 1/2 heads torn into pieces
- extra virgin olive oil
- very good quality balsamic vinegar
Instructions
- Place eggs in a large saucepan.
- Cover them with cool water by 1 inch.
- Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
- Let sit 12 minutes.
- Transfer eggs to a colander and run under cool water to stop the cooking process.
- Peel, slice and set aside.
- Cook fresh green beans in a large pot (4-6 qt) of boiling salted water, uncovered, for 4-5 minutes until crisp tender.
- Transfer immediately to an ice bath to stop the cooking process.
- Add potatoes to the boiling water and simmer uncovered for 15-20 until tender.
- Drain in a colander and set aside.
- Rub tuna steaks with olive oil and season with salt and pepper.
- Heat a skillet over medium-high heat and sear tuna for two minutes on each side.
- Transfer to a cutting board and slice into strips.
- Arrange all ingredients between 4 large plates or bowls (or you can make this on one large platter) and drizzle with balsamic vinegar and extra virgin olive oil.
- Season with sea salt and pepper and enjoy.
Nutrition
This fresh and tasty seared tuna and nicoise salad makes the perfect light, summer meal.
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I love a good nicoise!! This looks soooo delicious! What part of Dominican were you in? I’ve been there quite a few times myself and really like it. One of my girlfriend’s now lives and teaches in Puerto Plata.
Thank you, Emily! We were in Punta Cana…love it…so beautiful! That would be a beautiful place to live. 🙂
Looks gorgeous Amee! I love each and every one of these ingredients!
Tuna is my fav and your recipe sounds lovely. Ned to try it.
Thank you!
We were in France this summer and I think I had at least 5 different versions of this salad! You’ve made me crave it again…I must make it soon. Beautifully done!
Oh this is salad heaven! I love the the mix of textures and flavors.
Oh I love love Nicoise salads! They are so beautiful, and taste amazing:-) There is something about seared tuna that makes me smile:-) Lovely, Hugs, Terra