French Niçoise Salad with Fresh Tuna

Name: French Niçoise Salad with Fresh Tuna
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Ingredients: 360 g Fresh tuna steaks (2 pcs, approx. 180g/each); 300 g New potatoes; 150 g Green beans; 150 g Cherry tomatoes; 50 g Black olives (e.g., Niçoise or Kalamata); 2 pcs Large eggs; 50 g Red onion (half small); 100 g Lettuce leaves (e.g., Romaine or mixed greens); 4 tbsp Extra virgin olive oil (for dressing); 2 tbsp Red wine vinegar; 1 tsp Dijon mustard; 1 clove Garlic (minced); null to taste Salt; null to taste Freshly ground black pepper

Difficulty

easy

Time

50m

Price Category

average

Calories

Medium

Niçoise salad is a classic French dish that brings the flavors of the Mediterranean to your table. This version with fresh tuna is full of vibrant colors and rich flavors, making it a perfect choice for a light yet satisfying lunch or dinner. Crispy vegetables, creamy eggs, salty olives, and perfectly seared tuna create a harmonious whole, crowned by a simple yet delicious vinaigrette dressing. Prepare this elegant salad and enjoy the ambiance of the French Riviera in your own home!

Steps

Preparation and Cooking

Wash the potatoes and boil them in their skins in salted water until tender (approx. 15-20 minutes). Meanwhile, bring water to a boil and cook the green beans until crisp-tender (approx. 3-5 minutes), then immediately cool them in ice water to preserve their color. Boil the eggs until hard-boiled (approx. 8-10 minutes), then cool, peel, and cut them in half or quarters. Halve the cherry tomatoes, thinly slice the red onion, and tear the lettuce leaves into smaller pieces.

Prepare the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste, then mix thoroughly until an emulsion forms.

Sear the Tuna

Season the tuna steaks with salt and pepper on both sides. Heat a little olive oil in a skillet over high heat. Sear the tuna for 2-3 minutes per side, depending on your desired doneness. The center should remain pink. Remove from the skillet and let it rest for a few minutes, then slice into thick pieces.

Assemble the Salad

Arrange the lettuce leaves in a large bowl or on two individual plates. Place the cooked potatoes (sliced or halved), green beans, cherry tomatoes, red onion, olives, and hard-boiled eggs on top. Finally, add the sliced tuna. Drizzle generously with the prepared dressing and serve immediately.

	Per 100g	Per Serving 450g
Calories	180 kcal	810 kcal
Protein	18g	81g
Fat	9g	40.5g
Carbohydrate	8g	36g
Fiber	2g	9g
Sugar	2g	9g

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fish

grilled

everyday

main course

crispy

French

summer

Cold

French Niçoise Salad with Fresh Tuna

Difficulty

Time

Price Category

Calories

ingredients

Steps

Preparation and Cooking

Prepare the Dressing

Sear the Tuna

Assemble the Salad

Extra Tips

► Don't overcook the tuna; keep the center pink for the most succulent result.

► Use fresh, seasonal vegetables for the best flavor experience.

► You can prepare the dressing in advance; it will keep in the refrigerator for 3-4 days.

Nutrition