Description
This elegant and protein-packed Tuna Niçoise Salad is a fresh and vibrant centerpiece for your Good Friday meal. Featuring perfectly seared ahi tuna, creamy 7-minute eggs, blanched green beans, cherry tomatoes, briny olives and caperberries—all tossed in a zesty lemon-Dijon dressing—this French-inspired dish is light yet satisfying, honoring tradition with a modern flair.
Ingredients
Salad:
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4 ahi tuna steaks, seared and sliced tataki-style
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4 cups marble potatoes, cooked and halved
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12 oz green beans, blanched and halved lengthwise
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2 cups cherry tomatoes, halved
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1 cup black olives, halved
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1 bunch watercress
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1 cup parsley leaves
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8 caperberries, halved
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4 eggs, boiled for 7 minutes and halved
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Pink Peruvian salt or sea salt, to taste
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Fresh cracked black pepper
Dressing:
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1/4 cup fresh lemon juice
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3/4 cup extra virgin olive oil
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1 tbsp Dijon mustard
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1 tsp dried oregano
Instructions
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Boil the eggs: Add eggs to boiling water and cook for 7 minutes. Transfer to ice water, cool, peel, and halve.
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Blanch the green beans: Boil for 2–3 minutes, transfer to ice water, then drain and dry.
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Sear the tuna: Season tuna with salt and pepper. Sear in hot olive oil for 30 seconds to 1 minute per side. Rest, then slice thinly.
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Make the dressing: Whisk lemon juice, mustard, oregano, and olive oil until emulsified.
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Assemble the salad: Use watercress as the base. Arrange potatoes, green beans, tomatoes, olives, parsley, caperberries, and halved eggs.
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Top with seared tuna, drizzle with dressing, and finish with salt and cracked black pepper.
Notes
This dish can be served warm or chilled. Substitute canned tuna in oil for an easier version. Add anchovies or artichokes for a classic Niçoise touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Searing, Blanching
- Cuisine: French-Inspired, Mediterranean
Nutrition
- Calories: 480 kcal per serving
