Tuna Niçoise Salad

Seared yellowfin tuna, barely set at the center, over crisp greens with snappy green beans, a soft egg, and briny cornichons, olives, and capers - tied together by a bright champagne vinaigrette with Dijon and honey.

Why You'll Love Tuna Niçoise Salad

This is one of those dishes that feels elegant but comes together in under 30 minutes. The seared tuna gives you something substantial - a hard crust that gives way to cool, rare flesh. The champagne vinaigrette ties the whole plate together with acid and mustard heat. Every bite is a different combination of textures and temperatures, and nothing on the plate feels like an afterthought.

Tips and Tricks

• Pat the tuna bone dry before searing - moisture is the enemy of a good crust.
• Don't move the tuna once it hits the pan. Let the heat do the work and only flip once.
• Use the same boiling water for both the egg and the green beans to save time and minimize cleanup.
• Dress the greens lightly - you want the vinaigrette to enhance, not drown. Reserve extra for drizzling at the table.

Variations

• Swap yellowfin for oil-packed canned tuna for a pantry-friendly version - skip the sear entirely.
• Add boiled baby potatoes for a more traditional Provençal niçoise.
• Toss in halved cherry tomatoes and thinly sliced radishes for extra color and crunch.

Substitutions

• Yellowfin tuna → seared salmon or oil-packed canned tuna (adjust sear time for salmon to 2 minutes per side).
• Champagne vinegar → white wine vinegar or sherry vinegar (flavor will shift slightly more acidic).
• Green beans → blanched asparagus or sugar snap peas.

Best served with

• Crusty baguette or grilled sourdough for mopping up the vinaigrette.
• A glass of chilled rosé or dry white wine.
• A simple radish and butter plate to start.

How to Store Leftovers

Store components separately in airtight containers in the refrigerator for up to 2 days. The seared tuna is best eaten the same day. Vinaigrette keeps in the fridge for up to 5 days - re-whisk before serving.

Common Questions

Tuna Niçoise Salad

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Seared yellowfin tuna over crisp greens with snappy green beans, a soft-boiled egg, and briny cornichons, olives, and capers, tied together by a bright champagne vinaigrette with Dijon and ½ teaspoon of honey.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Entree, Salads, Seafood

Cuisine: French

Calories: 511

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ¼ cup extra-virgin olive oil
• ½ lemon freshly juiced
• 1 tablespoon champagne vinegar
• 1½ tablespoon Dijon mustard
• ½ teaspoon honey
• 1 dash aged balsamic vinegar
• kosher salt to taste
• freshly ground black pepper to taste
• 1 large egg
• ½ lb green beans trimmed
• 6 oz yellowfin tuna
• 2 tablespoon avocado oil
• 2 cups salad greens spring mix
• cornichons to taste
• olives to taste
• capers to taste
• caperberries to taste
• flaky salt for garnish

Equipment

• Medium Bowl
• Medium Pot
• Slotted spoon
• medium pan
• Cutting board
• Paper Towels

Method

 

1. Whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, champagne vinegar, honey, black pepper, and kosher salt in a medium bowl until emulsified. Taste and adjust seasoning. Finish with a dash of aged balsamic. Set aside.
2. Bring a pot of salted water to a rolling boil. Gently lower the egg into the water. Cook for exactly 10 minutes.
3. Transfer the egg to a bowl of ice water using a slotted spoon. Let it sit for 5 minutes, then peel and set aside.
4. Add the green beans to the same pot of boiling water. Cook until tender but still snappy, about 3 minutes.
5. Transfer the green beans to the ice bath until completely cool, about 3 minutes. Drain and pat dry with paper towels. Slice in half crosswise.
6. Pat the tuna completely dry with paper towels. Drizzle lightly with avocado oil and a small spoonful of the vinaigrette. Season with kosher salt and black pepper.
7. Heat a medium pan over high heat. Add a drizzle of avocado oil. Once the oil is smoking, add the tuna and sear for 90 seconds per side.
8. Remove to a cutting board and slice into ½-inch pieces.
9. Lightly dress and toss the salad greens with a few spoonfuls of the vinaigrette. Transfer to a serving plate.
10. Halve the egg and arrange it on the greens alongside the green beans, cornichons, olives, capers, and caperberries.
11. Lay the seared tuna slices across the top. Garnish with flaky salt and a final drizzle of the reserved vinaigrette.

Nutrition

Serving: 1plateCalories: 511kcalCarbohydrates: 11gProtein: 24gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 0.01gCholesterol: 33mgSodium: 180mgPotassium: 704mgFiber: 4gSugar: 5gVitamin A: 1296IUVitamin C: 23mgCalcium: 58mgIron: 2mg

Notes

Storage: best assembled and eaten the same day. The vinaigrette keeps sealed in the fridge for up to 1 week; store the seared tuna, egg, and greens separately for up to 1 day.

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