Tuna Salad Niçoise Recipe
A classic French salad that combines fresh tuna, crisp vegetables, and a tangy vinaigrette for a nutritious and flavorful meal.
Ingredients
- 2 fresh tuna steaks or 2 cans of high-quality tuna packed in olive oil
- 6 cups mixed greens romaine, arugula
- 1 cup cherry tomatoes halved
- 4 hard-boiled eggs halved
- 1/2 cup Niçoise olives
- 1/2 red onion thinly sliced
- 1 cup green beans trimmed and blanched
- 4 small potatoes boiled and quartered
- 2 tablespoons capers
- 4 anchovy fillets optional
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs basil, parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Tuna: Sear the fresh tuna steaks on both sides until medium-rare. Let them cool, then slice thinly. If using canned tuna, simply drain.
- Boil the Eggs: Hard-boil the eggs, cool them in ice water, then peel and halve them.
- Cook the Vegetables: Boil the potatoes until tender. Blanch the green beans in boiling water, then cool in ice water to retain their color.
- Assemble the Salad: On a large platter, arrange the mixed greens. Top with tuna slices, halved cherry tomatoes, hard-boiled eggs, Niçoise olives, red onion slices, green beans, potato quarters, capers, and anchovy fillets (if using).
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and fresh herbs. Season with salt and pepper. Drizzle the dressing over the salad.
- Serve: Serve the salad immediately after dressing to keep the greens crisp.