📝 About This Recipe
Hailing from the sun-drenched shores of Nice, France, this iconic salad is a vibrant celebration of the Mediterranean lifestyle. It expertly balances the richness of seared Ahi tuna and briny olives with the crisp snap of fresh green beans and the creamy texture of new potatoes. Drizzled with a zesty lemon-herb vinaigrette, it is a sophisticated, protein-packed meal that brings the elegance of the French Riviera straight to your dining table.
🥗 Ingredients
The Lemon-Herb Vinaigrette
- 1/2 cup Extra virgin olive oil (high quality)
- 3 tablespoons Red wine vinegar
- 1 tablespoon Dijon mustard (smooth style)
- 1 clove Garlic (minced)
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
The Salad Components
- 2 pieces Ahi Tuna Steaks (about 6 oz each, sushi grade)
- 1/2 pound Baby Yukon Gold potatoes (halved or quartered)
- 1/4 pound Haricots Verts (French green beans, trimmed)
- 4 Large eggs (at room temperature)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Niçoise olives (pitted or whole)
- 4-6 pieces Anchovy fillets (drained and patted dry)
- 4 pieces Radishes (thinly sliced)
- 1 head Bibb lettuce (leaves separated and washed)
- 2 tablespoons Capers (drained)
👨🍳 Instructions
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1
Prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and fresh thyme in a small bowl. Season with salt and pepper to taste and set aside to let the flavors meld.
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2
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 immediately toss with 2 tablespoons of the vinaigrette while still warm.
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3
In a separate pot of boiling salted water, blanch the haricots verts for 3-4 minutes until bright green and crisp-tender. Immediately plunge them into an ice bath to stop the cooking, then drain and pat dry.
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4
To soft-boil the eggs, lower them into boiling water and cook for exactly 7 minutes. Transfer to an ice bath for 5 minutes, then peel and slice them into halves or quarters.
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5
Season the tuna steaks generously with salt and cracked black pepper. Heat a cast-iron skillet over high heat with a teaspoon of oil.
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6
Sear the tuna for about 1.5 to 2 minutes per side for rare to medium-rare. The center should still be pink. Remove from heat and let rest for 5 minutes before slicing into 1/2-inch thick strips.
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7
On a large serving platter or four individual plates, create a bed using the Bibb lettuce leaves.
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8
Arrange the dressed potatoes and blanched green beans in neat clusters on top of the lettuce.
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9
Add the cherry tomatoes, sliced radishes, olives, and capers in their own sections to create a beautiful, composed look.
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10
Place the sliced tuna in the center of the platter and arrange the soft-boiled eggs and anchovy fillets around the perimeter.
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11
Drizzle the remaining vinaigrette generously over the entire salad, ensuring the tuna and eggs get a light coating.
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12
Finish with a final sprinkle of flaky sea salt and a few grinds of black pepper. Serve immediately while the tuna is still slightly warm and the vegetables are crisp.
💡 Chef's Tips
Use authentic Niçoise olives if possible; they are small, brownish-black, and have a distinct nutty, mellow flavor. Always dress the potatoes while they are warm as they will absorb the vinaigrette much better than cold potatoes. Do not overcook the green beans; they should have a 'snap' to provide a textural contrast to the soft eggs and tuna. For the best presentation, do not toss the salad; Niçoise is traditionally served 'composed' with ingredients arranged in sections. If you prefer a more traditional rustic version, you can substitute the fresh tuna with high-quality, oil-packed canned tuna ventresca.
🍽️ Serving Suggestions
Pair with a crisp, chilled Provence Rosé or a dry Sauvignon Blanc to complement the acidity of the dressing. Serve with a side of warm, crusty sourdough baguette and salted French butter. A small bowl of extra vinaigrette on the side is always appreciated by guests who like a more heavily dressed salad. Follow the meal with a light lemon sorbet or fresh berries to cleanse the palate. For a lunch setting, serve alongside a chilled gazpacho or a light vegetable broth.