📝 About This Recipe
Transport your senses to the French Riviera with this elevated take on the classic Salad Niçoise, featuring thick, spice-crusted tuna steaks seared over an open flame. This dish celebrates the harmony of textures, from the snap of blanched green beans to the buttery richness of soft-boiled eggs and briny Kalamata olives. It is a vibrant, protein-packed masterpiece that transforms simple Mediterranean staples into a sophisticated, wood-fired feast.
🥗 Ingredients
The Tuna
- 4 pieces Ahi Tuna Steaks (at least 1.5 inches thick, sushi-grade)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 tablespoon Herbes de Provence (dried)
The Vinaigrette
- 1 Shallot (finely minced)
- 1 tablespoon Dijon Mustard (smooth style)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Chives (finely chopped)
Salad Components
- 1 pound Baby Yukon Gold Potatoes (halved)
- 8 ounces Haricots Verts (trimmed)
- 4 Large Eggs (at room temperature)
- 1/2 cup Kalamata Olives (pitted and halved)
- 1 cup Cherry Tomatoes (halved)
- 1 head Butter Lettuce (leaves torn)
- 2 tablespoons Capers (drained)
- 4 Anchovy Fillets (optional garnish)
👨🍳 Instructions
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1
Place the halved potatoes in a pot of cold salted water. Bring to a boil and simmer for 10-12 minutes until fork-tender. Drain and set aside to cool slightly.
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2
While potatoes cook, prepare an ice bath in a medium bowl. Boil a separate small pot of water; carefully lower the eggs in and boil for exactly 7 minutes for a jammy yolk. Immediately transfer eggs to the ice bath.
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3
In the same boiling water used for eggs, blanch the haricots verts for 2-3 minutes until bright green and crisp-tender. Shock them in the ice bath to stop the cooking, then drain and pat dry.
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4
In a small jar or bowl, whisk together the minced shallot, Dijon mustard, lemon juice, and a pinch of salt and pepper. Slowly stream in the 1/2 cup olive oil while whisking until emulsified. Stir in the chives.
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5
Peel the cooled eggs and slice them in half lengthwise. Set aside.
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6
Preheat your grill to high heat (450°F-500°F). Ensure the grates are clean and lightly oiled to prevent sticking.
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7
Pat the tuna steaks very dry with paper towels. Brush both sides with olive oil and season generously with kosher salt, cracked black pepper, and the Herbes de Provence.
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8
Place the tuna on the hot grill. Sear for 1.5 to 2 minutes per side for rare/medium-rare. You want distinct grill marks while keeping the center cool and pink.
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9
Remove the tuna from the grill and let it rest on a cutting board for 3-5 minutes. Slice into 1/2-inch thick strips against the grain.
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10
In a large mixing bowl, lightly toss the lettuce, tomatoes, olives, and capers with 2 tablespoons of the vinaigrette.
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11
Arrange the dressed lettuce on a large platter or individual plates. Cluster the potatoes, green beans, and egg halves in separate sections on top of the greens.
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12
Fan the sliced grilled tuna in the center of the platter. Drizzle the remaining vinaigrette over the tuna and the arranged vegetables.
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13
Garnish with anchovies (if using) and an extra sprinkle of fresh herbs. Serve immediately while the tuna is still warm and the vegetables are crisp.
💡 Chef's Tips
Use 'sushi-grade' tuna and ensure it is at room temperature for 15 minutes before grilling to get a perfect sear without overcooking the middle. Don't skip the ice bath; it is the only way to ensure your green beans stay vibrant green and your eggs stop cooking at that perfect jammy stage. If you don't have an outdoor grill, a heavy cast-iron grill pan on the stovetop works beautifully—just ensure it is smoking hot before adding the fish. Season every component; toss the warm potatoes in a spoonful of dressing as soon as they are drained so they absorb the flavor.
🍽️ Serving Suggestions
Pair with a crisp, chilled Provence Rosé or a dry Sauvignon Blanc to complement the citrus and herbs. Serve with a side of crusty French baguette and salted butter to soak up the extra vinaigrette. For a low-carb option, double the haricots verts and omit the potatoes. This dish is best served 'composed' style on a large platter for a stunning family-style presentation.