French Niçoise Salad with Seared Tuna

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French Niçoise Salad with Seared Tuna: brief introduction

Born on the sun-drenched coast of Nice, the Niçoise salad is a quintessential summer dish—a balance of protein, crisp vegetables, and bold Mediterranean flavors. This version features fresh seared tuna, elevating the classic with meaty richness while maintaining the salad’s refreshing, garden-driven soul. Every element is handled simply to let seasonal ingredients shine, making it a staple for hot August days.

Ingredients

For 4 servings:

• Fresh tuna
• Cherry tomatoes
• Green beans
• Baby potatoes
• Hard-boiled eggs
• Black olives
• Fresh basil
• Dijon mustard
• Red wine vinegar
• Extra-virgin olive oil

Preparation

Prepare the vegetables and eggs

1. Boil baby potatoes in salted water until tender but firm. Drain and let cool before halving.
2. Trim green beans and blanch in boiling water until crisp-tender. Immediately transfer to ice water to set the color and texture.
3. Hard-boil the eggs, then peel and cut into halves or quarters once cooled.

Make the vinaigrette

4. In a bowl, whisk together Dijon mustard and red wine vinegar.
5. Slowly drizzle in olive oil while whisking, forming a creamy vinaigrette. Season with black pepper and a few torn basil leaves for aroma.

Cook the tuna

6. Season fresh tuna with pepper and a light brush of oil.
7. Sear in a hot skillet for about 1–2 minutes per side for medium-rare. Let it rest briefly before slicing into thick strips.

Assemble the salad

8. In a large bowl or platter, layer baby potatoes, halved cherry tomatoes, green beans, hard-boiled eggs, and black olives.
9. Top with the sliced tuna and a generous drizzle of vinaigrette.
10. Scatter fresh basil leaves across the top for brightness and fragrance.

Serving

Serve the Niçoise salad slightly chilled or at room temperature on a large platter. It’s best enjoyed al fresco with crusty baguette slices and chilled rosé. Add extra vinaigrette at the table if desired.

Tips and Variations

• Vinaigrette twist: Add minced anchovy or capers for a punchier dressing.
• Alternative proteins: Use canned tuna in olive oil or grilled chicken for a more accessible version.
• Vegetarian option: Swap tuna with grilled zucchini and marinated artichoke hearts for a satisfying plant-based take.
• Make-ahead tip: All ingredients can be prepped ahead and stored separately. Assemble just before serving.
• Tomato variety: Use a mix of heirloom cherry tomatoes for added color and depth of flavor.

FAQ

Can I make Niçoise salad in advance?

Yes. Prep all elements ahead and store them separately. Assemble and dress just before serving to keep everything fresh.

What’s the best tuna for this salad?

Use sashimi-grade or very fresh tuna steaks for searing. Canned tuna in oil is also traditional and delicious in simpler versions.

Should the salad be served warm or cold?

Room temperature or lightly chilled is ideal. Avoid serving straight from the fridge so flavors are fully expressed.

Conclusion

French Niçoise Salad is a celebration of summer on a plate—vivid colors, crisp textures, and layers of flavor in perfect harmony. It’s filling yet fresh, elegant yet effortless, and one of the great dishes to enjoy when produce and sun are at their peak.