Tuna Nicoise Salad

About This Recipe

This protein-loaded Nicoise salad features thick slices of seared fresh tuna steak atop a bed of crisp green beans, boiled new potatoes, ripe tomatoes, Nicoise olives, and soft-boiled eggs — all dressed in a tangy Dijon vinaigrette. It is a meal in itself, elegant enough for entertaining yet practical enough for weekly meal prep, delivering exceptional protein with every colourful forkful.

Ingredients

Serves 2

• 2fresh tuna steaks (150 g each)
• 4 largeeggs
• 200 ggreen beans, trimmed
• 200 gbaby new potatoes, halved
• 100 gcherry tomatoes, halved
• 50 gNicoise or Kalamata olives
• 2 tbspextra-virgin olive oil
• 1 tbspDijon mustard
• 1 tbspred wine vinegar
• 1 tbsplemon juice

Instructions

1. 1

   Cook the components

   Boil new potatoes in salted water for 12-15 minutes until tender. Add green beans for the last 3 minutes. Drain and refresh in cold water. Boil eggs for 7 minutes, cool in ice water, peel, and halve.

2. 2

   Sear the tuna

   Season tuna steaks with salt and pepper. Heat a dry griddle pan over high heat. Sear tuna for 1.5-2 minutes per side for rare, or 3 minutes for medium. Rest for 2 minutes, then slice thickly.

3. 3

   Make the dressing

   Whisk olive oil, Dijon mustard, red wine vinegar, and lemon juice together. Season with salt and pepper.

4. 4

   Assemble

   Arrange potatoes, green beans, tomatoes, olives, and egg halves on plates. Top with sliced tuna. Drizzle with the Dijon vinaigrette.

Variations

• •

  Use canned tuna in olive oil for a quicker, more budget-friendly version.

• •

  Add anchovy fillets and capers for a more traditional Nicoise.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store components separately and assemble fresh. Dressing keeps refrigerated up to 5 days. Cooked tuna keeps 1 day.

Frequently Asked Questions