Elegant, flavorful and satisfying, this Salad Nicoise with Seared Tuna is the special dinner you’ve been craving.
Isn’t she pretty?! A good composed salad is such a treat. And this one is definitely very good.
I can’t remember what sparked the idea, but one night a few summers ago, I seared some tuna, combined it with the fresh steamed green beans from our garden and some warm potatoes (as well as several other salad ingredients) and made a version of this Salad Nicoise with Seared Tuna. Since then, I’ve made it dozens of times. And each time, the response is the same: My teenagers adore this.
Since then, I’ve meant to share the recipe on Sarah’s Cucina Bella. This composed salad checks many boxes for us — it’s filling and satisfying, but still fresh and light. It’s the perfect meal for a summer evening. You can even make a lot of the ingredients ahead if you want — steam those green beans and boil those potatoes. Just make sure you make the eggs and tuna just before serving.
And while you’re at it, make the dressing. Although many Salad Nicoise recipes specify a dressing to use, I love this with several different ones. Here are a few vinaigrettes I recommend to enjoy with this:
Salad Nicoise is a classic French salad featuring tuna, olives, green beans and other ingredients. I love it with hard boiled eggs (preferably cooked to medium with a jammier center!), potatoes and radishes. But what exactly goes into it can vary based on your preferences. Ultimately though, the result is the same: a bold, hearty salad that’s absolutely delicious.
Salad Nicoise with Seared Tuna
Salad Nicoise with Seared Tuna is a bold, hearty salad that's absolutely delicious. Customize the ingredients to make your perfect composed salad.
Ingredients
- 8 cups lettuce torn into bite sized pieces such as Boston Bibb or butter
- 1 lb new potatoes, boiled to tender and halved
- 1 lb fresh green beans, boiled to al dente
- 4 radishes, thinly sliced
- 1 cup halved cherry tomatoes
- 1/2 cup kalamata olives or olive medley, halved
- 2 teaspoons olive oil
- 1 lb tuna fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 large eggs, hard boiled to desired doneness
- 1/2 cup vinaigrette — See notes for suggestions
Instructions
- On four plates or shallot bowls, arrange the lettuce, dividing equally among them.
- Arrange the potatoes, green beans, radishes, cherry tomatoes and olives in piles around the plate, leaving space at the center for the tuna.
- In a large skillet, heat the olive oil over medium-high heat. Season the tuna all over with salt and pepper, and place in the skillet. Sear for 2-5 minutes per side, to desired doneness (2 minutes per side will render the tuna rare with cooked edges; 5 minutes per side will make it well-done). Remove the cooked salmon to a cutting board. Slice against the grain.
- Arrange the tuna in the center of the salads.
- Peel and cut the eggs in half. Place on the salad.
- Drizzle each salad with 2 tablespoons of vinaigrette of your choice. Please see the notes for homemade suggestions that are excellent with this.
Notes
This is excellent served with: