Tuna Niçoise Salad
Tuna Niçoise salad is a classic French dish originating from the city of Nice, known for its vibrant ācolors, fresh ingredients, and bold flavors.
This salad typically features seared or grilled tuna, paired with crisp vegetables, tender potatoes, briny olives, and boiled eggs, all dressed in a tangy vinaigrette.
Tuna Niçoise salad offers a delightful balance of textures and flavors, making it a satisfying and nutritious meal option. Follow this recipe to learn how to prepare a traditional Tuna Niçoise salad that will transport you to the sunny shores of the French Riviera.
Ingredients
- 1 lb fresh tuna steaks
- 1 lb small new potatoes, halved
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed
- 1/2 cup Niçoise olives (or Kalamata olives), pitted
- 4 cups mixed salad greens (such as mesclun or arugula)
- 2 tablespoons capers, drained
- 1/4 cup red onion, thinly sliced
- Fresh parsley, chopped, for garnish
For the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
How to Make Tuna Niçoise Salad
Prepare the Tuna:
Season tuna steaks with salt and black pepper. Heat a grill pan or skillet over medium-high heat. Sear tuna steaks for 2-3 minutes per side, or until desired doneness (medium-rare is recommended). Transfer to a cutting board and let rest before slicing into thin strips.
Boil the Potatoes and Eggs:
In a medium pot, bring salted water to a boil. Add halved new potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
In the same pot, add eggs and cover with water. Bring to a boil, then reduce heat and simmer for 9 minutes for hard-boiled eggs. Transfer eggs to a bowl of ice water to cool. Peel and quarter the eggs.
Blanch the Green Beans:
Bring a pot of salted water to a boil. Add trimmed green beans and cook for 2-3 minutes until crisp-tender. Drain and immediately transfer green beans to a bowl of ice water to stop cooking. Drain well.
Assemble the Salad:
In a large salad bowl or on individual plates, arrange mixed salad greens. Arrange sliced tuna, halved cherry tomatoes, boiled new potatoes, quartered boiled eggs, blanched green beans, Niçoise olives, capers, and thinly sliced red onion on top of the greens.
Make the Vinaigrette:
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
Serve Tuna Niçoise Salad:
Drizzle the prepared vinaigrette over the salad.
Garnish with chopped fresh parsley.
Serve immediately and enjoy the vibrant flavors of Tuna Niçoise salad.
Chef’s Note
Tuna Variations: Substitute fresh tuna with canned tuna packed in olive oil for a quicker version of this salad.
Ingredient Substitutions: Feel free to customize your salad with additional vegetables such as cucumber, bell peppers, or radishes.
Storage: Keep leftover Tuna Niçoise salad components separate from the dressing and assemble just before serving to maintain freshness.
Presentation: Arrange the ingredients on a platter for a beautiful presentation, perfect for gatherings and special occasions.
Nutritional Information (per serving, based on 4 servings)
- Calories: 450 kcal
- Protein: 35g
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 250mg
- Sodium: 600mg
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 4g
Enjoy the delightful flavors and textures of Tuna Niçoise salad, a classic French dish that combines fresh seafood with vibrant vegetables and a tangy vinaigrette. Whether served as a light lunch or a hearty dinner, Tuna Niçoise salad is sure to satisfy with its robust flavors and nutritious ingredients.
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