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Niçoise Salad Recipe with Fresh Grilled Tuna

Keyword: Salads
Skill: intermediate
Servings: 1

INGREDIENTS

For the Vinaigrette:

  • Juice of 1 lemon
  • 3 tablespoons of white wine vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of Dijon mustard
  • 2 teaspoons of grainy mustard
  • ½ cup of olive oil

For the Salad:

  • 2 pounds of red potatoes
  • 1 pound of haricot verts
  • 1 tablespoon of olive oil
  • 1 pound of fresh tuna
  • 1 head each of romaine and Boston bibb, torn into 2” pieces
  • 4 quartered Roma tomatoes
  • 5 hard-boiled eggs, shelled and cut in half
  • 1 15-ounce can of quartered artichoke hearts, drained and rinsed
  • ½ peeled and julienne red onion
  • 1 cup of Nicoise olives, pitted
  • 10-12 anchovies
  • Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS

  1. Vinaigrette: Whisk together all of the ingredients in a medium size bowl until combined and chill until ready to serve.
  2. Salad: In a large pot of boiling salted water, add in the potatoes and cook for 3 to 5 minutes or until al dente. Remove the potatoes and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
  3. Next, add in the haricot verts and cook for 2 to 3 minutes or until al dente. Remove them and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
  4. Season the tuna on all sides with salt and pepper and set on a plate.
  5. Heat a grill pan over high heat and add in the olive oil. Cook the tuna on both sides until the desired internal temperature is achieved. Remove the tuna and chill until ready to serve.
  6. To Plate: Place the romaine and Boston bib in a bowl or large serving platter and evenly add on the cooked red potatoes, haricot verts, cooked tuna, tomatoes, hard boiled eggs, artichokes, red onions, olives and anchovies.
  7. Serve alongside vinaigrette!