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Fresh Niçoise Salad Recipe with Tender Tuna and Crisp Veggies

Fresh Niçoise Salad - featured image
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A quick and easy Fresh Niçoise Salad featuring tender seared tuna, crisp green beans, boiled new potatoes, and a tangy dressing. Perfect for summer meals and packed with fresh, wholesome ingredients.

Ingredients

Scale
  • 6 oz (170 g) tuna steak, fresh, sashimi-grade if possible
  • 1 cup (150 g) green beans, trimmed and blanched crisp
  • 8 oz (225 g) small new potatoes, boiled and halved (Yukon Gold recommended)
  • 1 cup (150 g) ripe cherry tomatoes, halved
  • ½ cup (75 g) Kalamata olives, pitted
  • 2 large hard-boiled eggs, peeled and quartered
  • ¼ small red onion, thinly sliced (optional)
  • A handful fresh basil leaves, torn
  • 3 tbsp (45 ml) extra virgin olive oil
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 small clove garlic, minced
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Place the new potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender when pierced, about 15-20 minutes.
  2. Meanwhile, bring another pot of salted water to a boil for the green beans.
  3. Add green beans to the boiling water and cook for 2-3 minutes until crisp-tender and bright green. Immediately transfer to a bowl of ice water to stop cooking and preserve their vibrant color. Drain and set aside.
  4. Pat the tuna steak dry and season both sides with salt and pepper.
  5. Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Sear the tuna for about 1.5-2 minutes per side for rare, or longer if preferred. Remove from heat and let rest for 5 minutes before slicing into ¼-inch thick strips.
  6. In a small bowl or jar, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust as needed.
  7. In a large bowl, combine the halved boiled potatoes, blanched green beans, cherry tomatoes, Kalamata olives, sliced red onion, and torn basil leaves. Gently toss with about half the dressing to coat without bruising the veggies.
  8. Arrange the sliced tuna strips and quartered hard-boiled eggs on top of the salad. Drizzle the remaining dressing over everything for extra flavor.
  9. Give the salad a gentle final toss at the table or serve as is for a pretty presentation. Add extra black pepper or a sprinkle of flaky sea salt if desired.

Notes

Do not overcook the tuna to keep it tender and moist. Rest the tuna after searing to lock in juices. Blanch green beans and shock in ice water to preserve color and crunch. Whisk dressing ingredients separately before adding to salad for best emulsification. Potatoes and green beans can be cooked ahead and refrigerated. Serve tuna cold or at room temperature to maintain texture.

Nutrition

Keywords: Niçoise salad, tuna salad, summer salad, fresh salad, healthy salad, easy salad recipe, French cuisine, pescatarian, gluten-free

Find it online: https://evabake.com/fresh-ni-c-oise-salad-recipe-with-tender-tuna-and-crisp-veggies-easy-and-perfect-for-summer/