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–+ servings
close up of a bowl of nicoise salad

Seared Tuna Niçoise Salad

This Seared Tuna Niçoise Salad has an, easy caper lemon dressing and is a fresh twist on the traditional French salad.
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Ingredients

Serves 4 people
  • 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!