Dinner

Tuna Niçoise Salad Recipe

ByMatteo Rossi November 28, 2025November 28, 2025

Introduction

Tuna Niçoise Salad is a vibrant and satisfying dish that combines seared ahi tuna with fresh vegetables and a tangy lemon dressing. Perfect for a light lunch or an elegant dinner, this salad bursts with flavors and textures that bring a taste of the Mediterranean to your table.

A white plate with several slices of seared tuna arranged in a neat row at the center, each slice showing a pink and tender inside with a slightly browned outside, sprinkled with green herbs. Around the tuna are halved boiled eggs with soft yellow yolks, golden roasted potatoes, dark purple olives, and fresh green arugula leaves. The dish is colorful with pink, yellow, green, and purple, all placed on a bed of green leaves. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ahi tuna steaks, seared and sliced tataki-style
4 cups marble potatoes, cooked and halved
12 oz green beans, blanched and halved lengthwise
2 cups cherry tomatoes, halved
1 cup black olives, halved
1 bunch watercress
1 cup fresh parsley leaves
8 caperberries, halved
4 eggs, boiled for 7 minutes and halved
Pink Peruvian salt or sea salt, to taste
Fresh cracked black pepper
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tbsp Dijon mustard
1 tsp dried oregano

Instructions

Step 1: Boil the eggs by adding them to boiling water. Cook for 7 minutes, then transfer immediately to ice water. Once cool, peel and halve the eggs.
Step 2: Blanch the green beans by boiling them for 2–3 minutes until tender-crisp. Transfer to ice water to stop the cooking, then drain and dry.
Step 3: Season the tuna steaks with salt and pepper. Heat olive oil in a skillet over high heat and sear the tuna for 30 seconds to 1 minute per side. Let rest before slicing thinly.
Step 4: In a bowl, whisk together lemon juice, Dijon mustard, dried oregano, and extra virgin olive oil until the dressing emulsifies.
Step 5: On plates or a large platter, arrange layers of watercress, potatoes, green beans, cherry tomatoes, black olives, parsley, caperberries, and halved eggs.
Step 6: Top the salad with sliced tuna. Drizzle generously with the lemon dressing, then season with pink Peruvian salt and freshly cracked black pepper to taste.

Tips & Variations

Use fresh ahi tuna for the best flavor and sear it quickly to keep it tender and rare inside.
Swap watercress for arugula or baby spinach if preferred.
Add anchovies or drizzle with a little balsamic glaze for extra depth.
For a vegetarian version, replace tuna with roasted chickpeas or grilled tofu.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The tuna is best enjoyed fresh but can be kept chilled and eaten within 24 hours. When reheating, avoid warming the tuna; instead, reheat only the potatoes or green beans gently.

How to Serve

A white plate on a white marbled surface holds a visually appealing dish with four layers. The bottom layer is a bed of green leafy arugula. Above it, there are two halves of soft-boiled eggs with bright yellow yolks and smooth white edges. The next layer features a neatly arranged row of sliced pink seared tuna with green herbs sprinkled on top. Scattered dark purple olives and a glossy golden yellow sauce drizzled over small potato pieces complete the composition. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna instead of fresh ahi tuna?

While canned tuna can be used in a pinch, it changes the texture and flavor significantly. Fresh seared ahi tuna offers the best experience for this salad.

How do I keep the green beans bright and crisp?

Blanch the green beans in boiling water for just a few minutes, then plunge them into ice water immediately. This stops cooking and preserves their vibrant color and crunch.