This Seared Tuna Niçoise Salad has an, easy caper lemon dressing and is a fresh twist on the traditional French salad.
A Niçoise salad is a French classic that’s all about vibrant flavors and beautiful presentation, and this version takes it up a notch with fresh, pan-seared tuna. Perfectly golden on the outside yet tender and pink in the middle, the tuna is the star of the plate, paired with crisp French-cut green beans, creamy potatoes, hard-boiled eggs, green olives, juicy tomatoes, and peppery radishes. Everything comes together with a bright caper lemon Dijon dressing that adds just the right punch of tang and brininess to tie it all together.
Traditionally, Niçoise salad is made with tuna fish from a can, but this fresh twist highlights the elegance of simply seared tuna slices, giving the dish a restaurant-worthy feel while still being approachable at home. What makes it even better is how customizable it is—you can swap in your favorite veggies, use different potatoes, or add anchovies for a more classic flair. It’s a hearty yet refreshing salad that works equally well for a light lunch, a stunning dinner centerpiece, or meal prep for the week.
Why You’ll Love This Recipe:
- Easy to customize. The brilliance of this salad is the simplicity. It is easy to add on or leave off ingredients. We like to experiment with various lettuces, other pickled vegetables, or adding things like artichokes or a cheese.
- The French Cut Green Beans. One of my favorite ways to eat green beans is by cutting them with this slicer. It makes them easier to eat and perfect for salads like this one.
- Great for meal prep. While there is a bit of prep for this salad, it is best served cold and easy to prep ahead and put together right before serving.
If you like this salad, you’ll love my Balsamic BBQ Steak & Blue Cheese Salad and my Chicory Salad with a Pancetta Shallot Vinaigrette.
Seared Tuna Niçoise Salad
Ingredients
- 8 oz baby potatoes
- 2 eggs
- 1 cup green beans
- 3/4 cup sliced radishes
- A few slices of red onion
- 1/2 cup green, Niçoise or kalamata olives, pitted and halved
- Sea salt
- Pepper
- 1 lb fresh sushi grade tuna
- 3 tbsp extra virgin olive oil or other oil for cooking tuna
The dressing:
- 1 tbsp capers
- 2 tbsp lemon juice
- 1/2 cup extra virgin olive oil
- 1 tbsp whole grain dijon mustard
- Flaky sea salt
- Pepper
Instructions
- Cook Potatoes: Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 to 15 minutes. Drain the potatoes and slice in half or quarters.
- Cook eggs: While potatoes are cooling, add eggs to a pot of water and bring to a boil. Cook for about 6-7 min for a soft boiled egg. Remove and add to a bowl of ice water.
- Cook tuna: Wash and pat dry tuna. Drizzle with olive oil, salt and pepper.
- Add a little oil to a pan and let it get really hot. Add tuna and let cook for about 2 min per side depending on thickness.
- Green beans: If you are french cutting the green beans, wash and place each one through the cutter. Add about an inch of water to the bottom of pot and add a steam basket. Add green beans and cook for about 5 min, you still want them to have a bit of a bite. Transfer to an ice bath.
- Combine dressing ingredients in a mason jar and shake until combined. Season to taste.
- Combine all the ingredients and pour dressing overtop salad. Enjoy!
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