Step into the world of elegant French cuisine with this stunning Tuna Nicoise Salad that brings the flavors of the French Riviera straight to your table. This timeless salad from Nice combines perfectly seared tuna with a beautiful arrangement of fresh vegetables, hard-boiled eggs, and briny olives, all dressed in a simple yet sophisticated vinaigrette. What makes this salad special is not just its delicious taste, but also its gorgeous presentation where each ingredient maintains its own identity while contributing to the harmonious whole. Whether you’re hosting a summer lunch party or treating yourself to something special, this Nicoise salad offers both visual appeal and incredible flavor in every bite.
Serves: 4 people as a main course, 6 as an appetizer
Ingredients You’ll Need
For the tuna:
- 1 1/2 pounds fresh tuna steaks (about 1-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1 teaspoon herbes de Provence
For the vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
For the salad:
- 1 pound small new potatoes
- 1/2 pound fresh green beans, trimmed
- 4 large eggs
- 6 cups mixed greens or butter lettuce
- 2 large tomatoes, cut into wedges
- 1/2 cup Nicoise olives or Kalamata olives
- 2 tablespoons capers, drained
- 4 anchovy fillets (optional)
- 1/4 cup fresh basil leaves
Preparing the Hard-Boiled Eggs
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then immediately remove from heat and cover the pan.
Let the eggs sit in the hot water for 12 minutes for perfectly cooked yolks. Transfer to an ice bath to stop the cooking process, then peel when cool enough to handle. Cut each egg in half lengthwise just before serving.
Cooking the Vegetables
Wash the new potatoes and place them in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain and let cool, then cut in half if they’re larger than bite-sized.
Bring another pot of salted water to boil for the green beans. Add the trimmed beans and cook for 3-4 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking and preserve their vibrant color. Drain well when completely cool.
Making the Perfect Vinaigrette
In a small bowl, whisk together the red wine vinegar and Dijon mustard until smooth. Add the minced garlic and fresh thyme, then slowly drizzle in the olive oil while whisking constantly.
The vinaigrette should emulsify into a smooth, creamy dressing. Season with salt and pepper to taste. Set aside until ready to use.
Searing the Tuna
Remove the tuna from the refrigerator 15-20 minutes before cooking to bring it to room temperature. Pat the tuna steaks dry with paper towels and season both sides with salt, pepper, and herbes de Provence.
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the tuna steaks. Sear for 2-3 minutes per side for rare tuna, or longer if you prefer it more cooked.
The tuna should have a golden crust on the outside while remaining pink in the center. Remove from heat and let rest for 3-4 minutes, then slice against the grain into thick pieces.
Assembling Your French Masterpiece
Arrange the mixed greens on a large serving platter or individual plates. The traditional Nicoise presentation keeps each ingredient in its own section rather than mixing everything together.
Place the sliced tuna in the center of the greens. Arrange the halved potatoes, green beans, and tomato wedges in separate sections around the tuna.
Add the hard-boiled egg halves, olives, and capers in their own groupings. If using anchovies, drape them artfully over the salad.
Finishing with Flair
Drizzle the vinaigrette over the entire salad, making sure each component gets some dressing. Scatter the fresh basil leaves over the top for a final touch of color and aroma.
Serve immediately while the tuna is still slightly warm and the vegetables are at room temperature.
Traditional vs. Modern Approaches
While the traditional Nicoise salad uses canned tuna, this version with fresh seared tuna elevates the dish into something truly special. However, if you prefer the classic approach or want a quicker option, high-quality canned tuna packed in olive oil works beautifully too.
Some purists insist that a true Nicoise salad should never include cooked vegetables other than potatoes, but green beans have become widely accepted and add wonderful color and texture.
Wine and Serving Suggestions
This salad pairs beautifully with a crisp Provençal rosé, Sauvignon Blanc, or light Pinot Grigio. Serve with crusty French bread to complete the Mediterranean experience.
For entertaining, you can arrange individual salads on plates, or create one large platter for a stunning centerpiece that guests can serve themselves.
Make-Ahead Tips
The components of this salad can be prepared several hours ahead. Cook the eggs, potatoes, and green beans in the morning and store them in the refrigerator. Make the vinaigrette up to 3 days ahead.
Sear the tuna just before serving for the best texture and temperature contrast with the other ingredients.
Storage Notes
While this salad is best enjoyed fresh, leftover components can be stored separately in the refrigerator for up to 2 days. The dressed greens won’t keep well, so only dress what you plan to eat immediately.
This Tuna Nicoise Salad represents the best of French cuisine – simple, high-quality ingredients prepared with care and presented beautifully. Every element contributes to a salad that’s both satisfying and sophisticated, perfect for any occasion that calls for something special.
