SALAD NICOISE

Think French Riviera, sun-drenched terraces, and crisp white wine in hand. Our new Salad Nicoise is a show-stopping take on the Mediterranean staple, featuring a perfectly seared tuna steak, creamy potatoes tossed in white wine vinegar, crisp-tender green beans, and all the savory hits—olives, capers, red onion, and hardboiled eggs. Finished with a bold lemon vinaigrette and plenty of flaky sea salt, this vibrant dish is ideal for entertaining or making any weeknight feel like a getaway.

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What makes this version extra special? It’s fully prep-friendly. You can sear the tuna fresh, or chill all the components in advance for a meal that’s ready when you are. Whether you’re serving it up family-style or plating it individually for that restaurant-worthy finish, this Salad Niçoise will steal the show every time.

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Highlighted Ingredients

Tuna SteakFresh tuna steak gives this salad elegance and flavor that simply can’t be matched by canned versions. Tuna is meaty and rich with a mild flavor that shines when lightly seared—just a quick flip in a hot pan and it’s ready. It’s high in protein and omega-3 fatty acids, making this salad as nourishing as it is beautiful. Grapeseed oil is a great neutral, high-heat oil for searing, giving that golden crust without overpowering the flavor.

Niçoise or Kalamata OlivesThe briny pop of olives brings balance to the richness of the tuna and eggs. Niçoise olives are small, black, and subtly fruity—classic to the region of Nice, France. Kalamatas work beautifully too, offering a bolder, wine-like depth. Either option adds a Mediterranean note and a gorgeous salty contrast to the lemon vinaigrette.

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Recipe Origin

This Salad Niçoise is inspired by its namesake city of Nice on the French Riviera. Traditionally made with anchovies or canned tuna, our elevated version takes it up a notch with a thick, sushi-grade tuna steak that’s seared until golden and sliced thin. The combination of cooked and raw elements is what makes this dish sing.

This is one of those recipes that feels luxurious but comes together with simple ingredients and methodical prep. Tara loved how easy it was to batch the individual elements ahead of time and then bring them together in a beautiful composed plate when dinnertime came around. It’s fancy without being fussy—perfect for a spring brunch, a summer supper on the patio, or even meal-prepped lunches throughout the week.

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Tips, Serving Suggestions, and Storage Advice | SALAD NICOISE

• Make-ahead Magic: Boil the eggs, potatoes, and green beans up to 2 days in advance and refrigerate in airtight containers.

• Serve Chilled or Room Temp: Most components are delicious cold, but letting the potatoes and green beans sit out for 20 minutes before serving enhances the flavors.

• Use Sushi-Grade Tuna: For optimal flavor and safety when searing rare, go for sushi- or sashimi-grade tuna.

• Sub in Canned Tuna: If fresh tuna isn’t available, good-quality oil-packed canned tuna makes a worthy substitute.

• Get Fancy with Plating: Arrange the salad on a large platter for a dramatic, shareable presentation.

• Double the Dressing: The lemon vinaigrette is super versatile—make a double batch and use it on other salads or grilled veggies.

• Add Anchovies for Tradition: If you love bold umami, add a few anchovy fillets to honor the classic French version.

• Try Baby Potatoes: Fingerlings or baby golds work beautifully and look lovely halved or quartered.

• Go Heavy on Herbs: Garnish with fresh parsley, basil, or even chervil for an herbaceous touch.

• Pack it for a Picnic: This salad holds up beautifully in a cooler—perfect for outdoor dining.

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Unique Recipe Qualities

• Features freshly seared tuna steak for elevated flavor and texture.

• A colorful, nutrient-dense dish with protein, fiber, and healthy fats.

• Completely make-ahead friendly for stress-free prep.

• Lemon vinaigrette brings zesty brightness to every bite.

• Offers multiple textures—creamy eggs, crisp beans, flaky fish, briny bites.

• Can be adapted for pescatarians or traditionalists (anchovies welcome!).

• Restaurant-worthy plating with minimal fuss.

• Works for lunch, dinner, or elegant entertaining.

• Easy to customize—add artichokes, baby greens, or swap in asparagus.

• A visual stunner on any table with its vibrant, fresh ingredients.

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Ingredients:

Salad:

• 1 large tuna steak (½ to ¾ pound)

• 1 Tbsp grapeseed oil

• 8–12 oz small red and/or yellow potatoes

• 6–8 oz fresh green beans, trimmed

• 3–4 hard-boiled eggs, halved

• 1 cup cherry tomatoes, halved

• ½ cup Niçoise or Kalamata olives, pitted (whole or halved)

• ¼ cup capers, drained

• ½ red onion, thinly sliced

• Flaky sea salt (such as fleur de sel), to taste

• Freshly ground black pepper, to taste

Lemon Vinaigrette:

• ½ cup fresh lemon juice (zest of one lemon optional)

• 2 garlic cloves, finely grated

• 2 tsp Dijon mustard

• ½ tsp sea salt

• ¼ tsp black pepper

• 1 tsp honey

• ½ cup extra virgin olive oil

• 1 tsp fresh or dried thyme

Instructions:

1. Cook the Eggs:Place eggs in a small pot and cover with cold water by 1 inch. Bring to a boil, then cover and turn off the heat. Let sit, covered, for 9–11 minutes. Transfer eggs to an ice bath and chill for 14 minutes. Peel and set aside.

2. Boil the Potatoes:Place potatoes in a pot, cover with cold water by 1 inch, and add 1 tsp salt. Bring to a boil, then simmer uncovered for 10–15 minutes until fork-tender. Drain, cool slightly, then halve or quarter. Toss with 1 Tbsp white wine vinegar and set aside.

3. Blanch the Green Beans:Bring fresh water to a boil. Blanch green beans for 2 minutes, then immediately transfer to an ice bath. After 1 minute, drain and pat dry.

4. Make the Vinaigrette:Whisk all vinaigrette ingredients in a bowl or shake in a jar until well combined. Set aside.

5. Sear the Tuna:Season tuna with salt and pepper. Heat a skillet over medium-high until very hot. Add grapeseed oil. Sear tuna 45–60 seconds per side until golden. Use tongs to sear edges if desired. Transfer to a cutting board and slice thinly.

6. Assemble the Salad:Arrange potatoes, green beans, eggs, tomatoes, onion, olives, capers, and tuna on a large platter or individual plates. Drizzle with vinaigrette. Sprinkle with sea salt and pepper to taste.

Note: All cooked ingredients can be prepared in advance and refrigerated for easy assembly later.

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MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!

1. Microplane Zester

2. Kitchen Tongs

3. Lemon Juicer

4. Garlic Press

5. Quality Knife

   1. Top Shelf Knives by ZWilling

6. Saute pan

   1. Our Hestan Culinary pan

7. 11-Inch Professional Frying Pan - Hestan ProBond

8. Fish spatula

9. Whisk

10. Measuring Cups and Spoons Set

11. Large Cutting Board

12. Mixing Bowl

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FAQ

Can I use canned tuna instead of fresh?

Absolutely. Choose a high-quality oil-packed canned tuna for the best flavor. Just skip the searing step and flake it into the salad.

What’s the best substitute for Niçoise olives?

Kalamata olives are an excellent substitute with a deeper, richer flavor. Castelvetrano olives can also be used if you prefer something milder.

Can I make this ahead of time?

Yes! All the cooked ingredients can be made a day or two in advance and stored in airtight containers in the fridge. Assemble right before serving.

How long will leftovers keep?

Assembled salad will keep for 1–2 days in the refrigerator, though the texture is best when freshly dressed.

Is this salad served hot or cold?

It’s traditionally served at room temperature, but it’s delicious cold too—perfect for hot weather or make-ahead meals.

What wine pairs well with Salad Niçoise?

Try a chilled dry rosé, Sauvignon Blanc, or even a crisp Pinot Grigio to highlight the lemony vinaigrette and seafood.

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