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Simple Tuna Nicoise Salad recipe

Simple Tuna Nicoise Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Author Amee


  • 2 large fresh sushi-quality tuna steaks
  • 4 hard boiled eggs quartered
  • 3/4 lb fresh green beans trimmed
  • 1 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


  • 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.