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Salad Niçoise with Ahi Tuna

Salad Niçoise with Ahi Tuna

Salad Niçoise with Ahi Tuna Photo
Difficulty Level: Intermediate
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT50M
    20 Minutes
  • Yield:
    4 Servings
Summer days call for a crisp glass of white, ripe summer produce and all your guests enjoying a colorful, flavorful French-style salad you made without breaking a sweat.
Ingredients
  • 1 pound small new potatoes, halved
  • 2 tablespoons olive oil, divided
  • Sea salt and freshly ground black pepper
  • ½ pound haricots verts or green beans
  • 1 pound ahi tuna steaks
  • Butter, red leaf, or green leaf lettuce
  • ½ pound cherry tomatoes, halved
  • 1 cup pitted salty olives (like kalamata, Nicoise or coquille olives)
  • 4 hard-cooked eggs, sliced
  • Your favorite vinaigrette
  • 453.59g small new potatoes, halved
  • 25.56g olive oil, divided
  • Sea salt and freshly ground black pepper
  • 226.8g haricots verts or green beans
  • 453.59g ahi tuna steaks
  • Butter, red leaf, or green leaf lettuce
  • 226.8g cherry tomatoes, halved
  • 236.59ml pitted salty olives (like kalamata, Nicoise or coquille olives)
  • 4 hard-cooked eggs, sliced
  • Your favorite vinaigrette

Summer days call for a crisp glass of white, ripe summer produce and all your guests enjoying a colorful, flavorful French-style salad you made without breaking a sweat.

Preparation
STEP 1

Preheat oven to 400°F.

STEP 2

Cut potatoes into halves or quarters, depending on size. Toss with 1 tablespoon olive oil and season with salt and pepper. Bake until fork tender, about 20 minutes.

STEP 3

While potatoes are cooking bring a medium pot of salted water to a boil. Blanch haricot verts until bright green and tender. About 2 minutes. Transfer to ice bath to stop cooking.

STEP 4

Season tuna with salt and pepper. Heat remaining tablespoon of oil in a pan over medium-high heat. Cook tuna 1-2 minutes per side, or to desired doneness. Remove from pan and set aside.

STEP 5

Arrange lettuce leaves on 4 individual plates or on a platter. Slice tuna and add to plate. Add roasted potatoes, haricot verts, cherry tomatoes, olives, and hardboiled egg.

STEP 6

Drizzle vinaigrette over salad and sprinkle with sea salt and pepper if desired. Serve and enjoy!

Options

Tuna can alternatively be cooked on a grill or salad niçoise can also be made using a good quality canned tuna packed in olive oil.

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