A fresh tuna Salad Niçoise, the classic dish from Nice, France, made healthy and satisfying! Seared fresh tuna, soft-boiled eggs, green beans, cherry tomatoes, olives, and baby potatoes come together with a bold mustard-anchovy dressing. One plate = a complete, elegant meal.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g fresh tuna steak or good quality canned tuna
- 4 eggs
- 150g green beans / young string beans
- 200g baby potatoes, boiled
- 150g cherry tomatoes, halved
- 50g kalamata olives
- 2 tbsp capers
- 4 fillets anchovies (optional)
- Green leaf lettuce or butter lettuce
- 3 tbsp Niçoise Dressing: extra virgin olive oil
- 1.5 tbsp red wine vinegar or apple cider vinegar
- 1 tsp Dijon mustard
- 1 clove small garlic clove, grated
- to taste Salt and pepper
- 1 tsp honey
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👩🍳 Instructions
- 1 Boil the baby potatoes in salted water until tender, then drain
- 2 Boil the green beans for 3-4 minutes until crisp-tender, then plunge into ice water to stop the cooking
- 3 Boil the eggs for 7-8 minutes for a jammy yolk, plunge into ice water, then peel and halve
- 4 For the fresh tuna: coat with salt, pepper, and a little oil
- 5 Sear in a very hot pan for 1.5 minutes per side — the center should still be slightly pink
- 6 Slice the tuna
- 7 Make the dressing: whisk all the ingredients together until emulsified
- 8 Arrange the salad on a large plate or platter: start with the lettuce as the base
- 9 Arrange all the ingredients on top of the lettuce separately so each component is visible
- 10 Drizzle the dressing over the top
- 11 Serve immediately
💡 Tips
• Fresh tuna seared to medium-rare tastes far better than canned tuna — but good quality canned tuna is also delicious
• Arrange each component separately (not mixed together) for an authentic Niçoise presentation
• A classic Niçoise dressing always uses Dijon mustard — don't substitute it
📊 Nutrition Facts / serving
390
Calories (kcal)
32g
Protein
18g
Fat
22g
Carbs
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