📝 About This Recipe
Transport yourself to the French Riviera with this quintessential summer salad, a vibrant tapestry of textures and briny flavors. This protein-forward classic balances seared Ahi tuna and creamy soft-boiled eggs against the snap of haricots verts and the saltiness of Niçoise olives. Dressed in a bright, herbaceous shallot vinaigrette, it is a sophisticated yet rustic celebration of Mediterranean coastal living.
🥗 Ingredients
The Protein
- 1.5 pounds Ahi Tuna Steaks (fresh, sushi-grade, about 1-inch thick)
- 4 pieces Large Eggs (at room temperature)
- 6-8 pieces Anchovy Fillets (packed in oil, drained)
The Garden
- 1 pound Baby Yukon Gold Potatoes (halved or quartered into bite-sized pieces)
- 8 ounces Haricots Verts (French green beans, trimmed)
- 1 pint Cherry Tomatoes (halved)
- 1/2 piece English Cucumber (thinly sliced into half-moons)
- 4 pieces Radishes (thinly sliced)
- 1/2 cup Niçoise Olives (pitted or whole)
- 1 head Butter Lettuce (leaves torn into large pieces)
Vinaigrette & Seasoning
- 1/2 cup Extra-Virgin Olive Oil (high quality)
- 3 tablespoons Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 piece Shallot (minced)
- 1 teaspoon Fresh Thyme (leaves only)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Place the potatoes in a medium pot, cover with cold salted water, and bring to a boil. Simmer for 10-12 minutes until fork-tender, then drain and set aside to cool slightly.
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2
While potatoes cook, prepare an ice bath in a large bowl. Bring a small pot of water to a boil, add the haricots verts, and blanch for 3 minutes until bright green and crisp-tender. Immediately plunge them into the ice bath to stop the cooking.
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3
In the same boiling water used for beans, lower the eggs gently. Boil for exactly 7 minutes for a jammy, soft-boiled center. Transfer to the ice bath for 5 minutes, then peel and halve lengthwise.
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4
Prepare the vinaigrette: In a small jar or bowl, whisk together the minced shallot, red wine vinegar, Dijon mustard, thyme, salt, and pepper. Slowly stream in the olive oil while whisking until emulsified.
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5
Toss the warm potatoes with 2 tablespoons of the vinaigrette in a small bowl; this allows the potatoes to absorb the flavor as they cool.
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6
Season the tuna steaks generously with salt and pepper on all sides. Heat a cast-iron skillet over high heat with a tablespoon of oil.
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7
Sear the tuna for 1.5 to 2 minutes per side for a rare center. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick pieces.
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8
On a large serving platter, create a bed of the torn butter lettuce leaves.
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9
Arrange the ingredients in distinct sections or 'composed' clusters over the lettuce: the marinated potatoes, blanched green beans, sliced cucumber, radishes, and tomatoes.
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10
Nestle the sliced tuna and the halved eggs into the arrangement.
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11
Scatter the Niçoise olives and anchovy fillets over the top of the salad.
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12
Drizzle the remaining vinaigrette evenly over the entire platter and finish with a final sprinkle of flaky sea salt and cracked black pepper.
💡 Chef's Tips
Use authentic Niçoise olives if possible; they are small, brownish-black, and have a distinct nutty, mellow saltiness. Do not overcook the tuna; the contrast between the seared exterior and buttery raw interior is key to the dish's luxury. Always dress the potatoes while they are still warm so they soak up the vinaigrette like a sponge. If you aren't a fan of anchovies, substitute with a teaspoon of drained capers for that essential briny punch. Ensure all vegetables are patted dry after washing/blanching to prevent the dressing from becoming watery.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Provence Rosé or a crisp Sauvignon Blanc. Serve with a side of warm, crusty sourdough baguette and salted French butter. This salad is best enjoyed outdoors on a sunny afternoon or as a light but filling dinner. For a communal experience, serve family-style on a large wooden board. If serving for a luncheon, offer extra vinaigrette in a small carafe on the side.