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Overhead shot of a Seared Tuna Nicoise Salad.
Seared Tuna Niçoise Salad
Prep Time
26 mins
Cook Time
4 mins
Total Time
30 mins

This classic French composed salad is not only a delicously healthy feast for your belly, but a feast for the eyes!

Course: Salad
Cuisine: French
Keyword: nicoise, salad, seared tuna
Servings: 6 servings
Calories: 511 kcal
Seared Tuna
  • 2 lbs tuna steak (2 thick steaks)
  • 1 Tbsp extra virgin olive oil (+ more for the pan)
  • 2 tsp La Baleine Essentiel Salt
  • 2 tsp La Baleine Coarse Sea Salt
  • 2 tsp freshly ground black pepper
Nicoise Salad
  • 1 head butter or Boston lettuce
  • 1 lb baby potatoes, halved and boiled until fork tender
  • 8 oz haricot verts, trimmed and blanched
  • 2 cups cucumbers, sliced (I recommend baby cucumbers)
  • 1 pint cherry or grape tomatoes, halved (dry pint)
  • 3 oz anchovies
  • 1/2 cup nicoise olives (oil cured olives can be substitued)
  • 3 large eggs, hardboiled, peeled and sliced lengthwise
  • La Baleine Essentiel Salt, for seasoning
Mustard Vinaigrette
  • 2 Tbsp dijon mustard
  • 3 Tbsp sherry vinegar
  • ½ tsp garlic powder
  • ½ tsp La Baleine Essential Salt
  • ¼ tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil
Seared Tuna
  1. Rub the tuna steaks with oilve oil. Combine the salts and pepper and rub onto both sides of the tuna.

  2. Drizzle a little more oil into a nonstick pan set over high heat. Place the tuna in the pan and sear on both sides, about 2 mins per side depending on the thickness of your tuna. I recommend very rare for this recipe.

  3. Remove the tuna to a cutting board and slice very thinly, ACROSS the grain.

Mustard Vinaigrette
  1. Whisk together all the ingredients except the olive oil. Add the olive oil in a slow, steady stream while continually whisking. (Alternatively blend in a mini prep food processor until emulsified.)

Nicoise Salad
  1. Toss the warm potatoes with 2 Tbsp of the dressing and let stand.

  2. Arrange the lettuce leaves on a large serving platter in a single, overlapping layer.

  3. Arrange the ingredients over the lettuce in clusters in the following order: potatoes, haricot verts, cucumbers, tomatoes, anchovies, sliced seared tuna, olives, and hard boiled egg halves.

  4. Season with salt and serve with dressing.

Recipe Notes
  • Don't overcook the tuna! We're looking for a hard sear on the outside and perfectly rare center.
  • Always slice your tuna against the grain to prevent chewy, stringy bites!
  • Be sure to use salt in the blanching water and boiling water when you cook the haricot verts and potatoes for added flavor.
  • Don't over-cook the haricot verts! You want a nice, firm bite.
  • Arrange the salad so it pleases the eye. Separate different colors and don't be afraid to use red, yellow and orange tomatoes or purple potatoes!
  • You can use hard-boiled or even six-minute eggs in this Niçoise salad. To make a perfect hard-boiled egg: Place the eggs in a saucepan with just enough cold water to cover. Cover and bring to a rolling boil. Turn off the heat and leave covered in the pan for exactly 10 minutes. Place the eggs in an ice water bath and peel once they're cooled.
Nutrition Facts
Seared Tuna Niçoise Salad
Amount Per Serving
Calories 511 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 148mg49%
Sodium 2095mg91%
Potassium 1191mg34%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 5g6%
Protein 45g90%
Vitamin A 5313IU106%
Vitamin C 33mg40%
Calcium 104mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.