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Nicoise Salad Main Course Salad Recipes

Salad Nicoise with Seared Tuna


  • 6-8 Small Red New Potatoes, Scrubbed and Halved
  • 4 Large Eggs
  • 1/2 lb Haricots Verts or French Green Beans, Stems Trimmed
  • 2 lbs Fresh Sushi-Quality Tuna
  • 2 tbsp Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Black Pepper
  • 1 pint Teardrop or Cherry Tomatoes, Halved
  • 1/2 cup Nicoise/ Kalamata Olives
  • 4 heads Baby Gem Lettuces
  • 8-10 Caper Berries with Stems
  • 1/2 bunch Fresh Chives, Snipped in 1/2"


  • 2 Garlic Cloves, Minced
  • 1 tsp Dijon Mustard
  • 3 tbsp Red Wine Vinegar
  • 2 Lemons, Juiced
  • 2 tbsp Chopped Fresh Flat-Leaf Parsley
  • Sea Salt and Freshly Ground Black Pepper
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Sugar


  1. Put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat.

  2. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. 

  3. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.

  4. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water.

  5. Peel the shells off the eggs and cut them in 1/2 lengthwise.

  6. Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper.

  7. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

  8. To assemble the salad: combine the potatoes, green beans, tomatoes, olives,anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Place lettuce on a platter and arrange all the ingredients.


  1. Combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.