Perfect Salade Niçoise Recipe

A classic, vibrant Salade Niçoise featuring perfectly seared tuna, tender-crisp vegetables, and a zesty vinaigrette. This iconic French Riviera salad is ideal for a light lunch or elegant dinner party. Ready in just 30 minutes with a refreshing and protein-packed punch.

Ingredients

• 2 (4 oz) tuna steaks, fresh or canned (packed in olive oil)
• 4 cups mixed greens
• 1 cup green beans, trimmed
• 2 hard-boiled eggs, quartered
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives (Niçoise or Kalamata)
• 2 small potatoes, boiled and quartered
• 2 tbsp olive oil (for dressing)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Directions

1. Prepare Vegetables: Bring a pot of salted water to a boil. Add the green beans and cook for 3-5 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well. In the same pot, boil the potatoes until tender, about 10-15 minutes. Drain and let cool slightly before quartering.
2. Cook Tuna: If using fresh tuna, pat dry. Heat a skillet over medium-high heat. Sear tuna steaks for 2-3 minutes per side for medium-rare, or until desired doneness. Let rest, then flake or slice.
3. Make Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
4. Assemble Salad: Arrange the mixed greens on a large platter or individual plates. Artfully arrange the green beans, quartered eggs, cherry tomatoes, black olives, and quartered potatoes over the greens.
5. Add Tuna and Dress: Place the seared or flaked tuna on top of the salad.
6. Drizzle generously with the prepared vinaigrette just before serving.