5 from 2 votes
Seared Tuna Niçoise Salad
This seared tuna niçoise salad is a variation on Julia Child's classic recipe! With ahi or albacore tuna, a hearty salad base, and a homemade vinaigrette, it makes a great main course.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
2
people
Calories:
820 kcal
Course:
Main Course, Salad
Cuisine:
French
Ingredients
Vinaigrette:
- ¼ cup olive oil
- ⅛ cup red wine vinegar or sherry vinegar
- 1 tablespoon Dijon mustard
- Pinch salt sea salt
Salad Ingredients:
- 6 Yukon Gold potatoes baby
- 1 pound green beans Use haricot vert if possible, fresh or frozen
- 4 ounces leafy greens mixed
- 10 nicoise olives or kalamata olives, preferably pitted
- 1 tablespoon capers
- ½ cup grape tomatoes halved, or cherry tomatoes
- 2 egg hard-boiled
Tuna:
- 1 tablespoon neutral cooking oil generic cooking oil
- 6 ounces ahi tuna or albacore tuna, steaks or loins
- Pinch salt
- Pinch black pepper
Instructions
- Add all of the vinaigrette ingredients to a small mason jar. Close the jar and shake vigorously. Set aside.Fill a medium saucepan halfway with water, and then bring water to a boil. Add the potatoes and boil for about 15 minutes, or until tender. Drain the water and set aside.
- Add green beans to a large heavy pan along with ½ cup water. Cover the pan and bring the water to a simmer. Continue cooking about 4 minutes, or until the beans are cooked but still firm. Drain the water and remove the green beans from the pan. Set green beans aside.(Making this ahead? Stop here, refrigerate all the ingredients and continue assembling the salad within 3 days.)
- Pat the tuna dry. Drizzle with a spoonful of the vinaigrette, and season with salt and pepper.Wipe the pan used to cook the green beans dry, and add 1 tablespoon oil to the heavy pan. Heat oil over medium heat until the oil is very hot.
- Add the fish to the hot pan and cook about 15-30 seconds per side, then remove from heat. Use a fillet knife to slice the tuna.
- Assemble the salad:Toss the lettuce in about half the vinaigrette. Arrange the tomatoes, potatoes, green beans, olives, capers, and boiled eggs on the salad.Top salad with the tuna, and serve immediately, with remaining vinaigrette on the side.
Cup of Yum
Notes
- Recipe variations:
- Prepare Ahead:
- Swap the tuna for canned tuna, preferably packed in oil. Drain before using.
- Add 6 to 13 anchovy fillets to the salad before serving.
- Boil the eggs ahead of time and leave in the shell until ready to use. Use within 7 days of boiling.
- Follow instruction steps 1 + 2 to prepare the potatoes and green beans, and then refrigerate both until you're ready to assemble the salad. Make sure to use the potatoes and green beans within 3 days.
Nutrition Information
Calories
820kcal
(41%)
Carbohydrates
66g
(22%)
Protein
37g
(74%)
Fat
48g
(74%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
30g
(150%)
Trans Fat
0.03g
(2%)
Cholesterol
219mg
(73%)
Sodium
686mg
(29%)
Potassium
2043mg
(43%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
4731IU
(95%)
Vitamin C
96mg
(107%)
Calcium
176mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 820
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 66g | 22% |
| Protein | 37g | 74% |
| Fat | 48g | 74% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 219mg | 73% |
| Sodium | 686mg | 29% |
| Potassium | 2043mg | 43% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 4731IU | 95% |
| Vitamin C | 96mg | 107% |
| Calcium | 176mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.