Tuna Nicoise Salad Recipe
This Tuna Nicoise Salad is a vibrant, protein-packed French classic made with tender seared tuna, baby potatoes, crisp green beans, hard-boiled eggs, juicy cherry tomatoes and olives, all tossed with a tangy homemade vinaigrette. Fresh, colourful and incredibly satisfying, it's the perfect healthy lunch or light dinner that's easy to prepare and full of Mediterranean flavour.
Equipment
- 1 Chef's Knife - For slicing vegetables neatly and safely.
- 1 Cutting Board - Provides a stable surface for preparation.
- 1 Large Saucepan: Used for boiling potatoes and eggs.
- 1 Non-stick Frying Pan or Grill Pan – Perfect for searing the tuna.
- 1 Mixing Bowl: For whisking together the vinaigrette.
- 1 Whisk Helps create a smooth, well-combined dressing.
- 1 Large Serving Platter – Beautifully displays your finished Tuna Nicoise Salad.
- 1 Kitchen Timer – Ensures perfectly cooked eggs and tuna.
- 1 Colander: For draining potatoes and vegetables efficiently.
Ingredients
- 500 g Fresh Tuna Steaks – The star of Tuna Nicoise Salad.
- 600 g Baby Potatoes – Boiled until tender to create a creamy satisfying base.
- 6 Large Eggs – Hard-boiled for approximately 9–10 minutes to achieve firm yet creamy yolks.
- 250 g Fresh Green Beans – Blanched briefly to retain their crisp texture and vibrant green colour.
- 250 g Cherry Tomatoes – Halved for bursts of sweetness and freshness.
- 150 g Black Olives – Add authentic Mediterranean flavour and a pleasant salty contrast.
- 1 Large Cos Lettuce – Washed dried and torn into bite-sized pieces.
- 1 Small Red Onion – Thinly sliced to provide a gentle sharpness.
- 2 Tablespoons Fresh Parsley – Finely chopped for freshness and colour.
For The Vinaigrette
- 6 Tablespoons Extra Virgin Olive Oil – Creates a silky dressing.
- 3 Tablespoons Fresh Lemon Juice – Adds bright acidity.
- 2 Tablespoons White Wine Vinegar – Enhances the dressing with extra depth.
- 2 Teaspoons Dijon Mustard – Helps emulsify the vinaigrette.
- 2 Garlic Cloves – Finely minced for aromatic flavour.
- 1 Teaspoon Sea Salt – Enhances every ingredient.
- ½ Teaspoon Freshly Ground Black Pepper – Adds gentle warmth.
Instructions
Step 1: Cook The Potatoes
- Wash the baby potatoes thoroughly.
- Place them into a saucepan of salted water.
- Bring to the boil.
- Cook for 15–18 minutes until fork-tender.
- Drain and allow them to cool slightly.
- Slice larger potatoes into halves.
Step 2: Boil The Eggs
- Carefully place the eggs into boiling water.
- Cook for 9–10 minutes.
- Immediately transfer them into iced water.
- Peel once cooled.
- Cut each egg into halves.
Step 3: Blanch The Green Beans
- Bring fresh water to the boil.
- Add the green beans.
- Cook for 3–4 minutes.
- Transfer them straight into iced water.
- Drain thoroughly to preserve their vibrant colour.
Step 4: Prepare The Tuna
- Pat the tuna steaks dry with kitchen paper.
- Lightly season both sides with sea salt and black pepper.
- Heat a frying pan over medium-high heat.
- Add a small drizzle of olive oil.
- Sear each side for approximately 2–3 minutes, depending on thickness.
- Leave to rest for five minutes before slicing into thick strips.
Step 5: Make The Dressing
- Add olive oil to a mixing bowl.
- Pour in the lemon juice.
- Add white wine vinegar.
- Mix in Dijon mustard.
- Add minced garlic.
- Season with salt and black pepper.
- Whisk until smooth and fully emulsified.
Step 6: Assemble The Tuna Nicoise Salad
- Arrange lettuce across a large serving platter.
- Scatter the potatoes evenly.
- Add the blanched green beans.
- Arrange cherry tomatoes around the platter.
- Add sliced red onions.
- Place the boiled eggs evenly around the salad.
- Scatter the olives.
- Carefully arrange the sliced tuna over the vegetables.
- Spoon the dressing generously over everything.
- Finish with chopped parsley and an extra squeeze of fresh lemon if desired.
Step 7: Serve Immediately
- Serve Tuna Nicoise Salad immediately while the tuna is still slightly warm, or chill it briefly before serving for a refreshing summer meal.
Notes
- 🐟 Choose Quality Tuna: Fresh, sushi-grade tuna delivers the best flavour and texture, but high-quality canned tuna in olive oil is a convenient alternative.
- 🔥 Don't Overcook the Tuna: Sear the tuna for just 2–3 minutes per side to keep the centre tender, juicy and flavourful.
- 🥔 Cook Potatoes Carefully: Boil the baby potatoes until they are just fork-tender to prevent them from becoming mushy.
- 🥬 Keep the Vegetables Crisp: Blanch the green beans and immediately transfer them to ice water to preserve their vibrant colour and crunch.
- 🍋 Use Fresh Ingredients: Fresh lemon juice, parsley and extra virgin olive oil create the brightest, most authentic vinaigrette.
- 🥗 Assemble Before Serving: Toss the salad with the dressing just before serving to keep the lettuce crisp and fresh.
- ❄️ Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if preparing the salad in advance.
- 💡 Serving Tip: Tuna Nicoise Salad is delicious served slightly warm with freshly seared tuna or fully chilled as a refreshing lunch or light dinner.