Niçoise Salad with Seared Tuna
A classic French bistro salad anchored by seared tuna, tender potatoes, and a bright lemon vinaigrette. Comes together in 40 minutes and feels restaurant-worthy.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 10 oz ahi tuna steak
- 4 cups mixed salad greens (arugula, lettuce, or spinach)
- 8 oz Yukon gold potatoes
- 2 whole large eggs
- ½ cup Castelvetrano olives, pitted
- 1 cup cherry tomatoes, halved
- 1 whole lemon (juiced + zested)
- ½ tbsp Dijon mustard
- 5 tbsp olive oil
Instructions
- 1
Cut potatoes into 1-inch cubes. Boil in salted water until tender, ~12 minutes.
- 2
Bring a second pot of salted water to a boil. Add eggs and cook until hard-boiled, ~10 minutes.
- 3
Pat tuna completely dry. Season generously with salt and black pepper on both sides.
- 4
Heat 1 tbsp oil in a 10-inch skillet over medium-high until shimmering, ~90 seconds.
- 5
Sear tuna 90 seconds per side without moving. Center should stay rare; edges look opaque.
- 6
Transfer tuna to a cutting board. Slice into 1/4-inch-thick pieces when cool enough to handle.
- 7
Whisk mustard, lemon juice, and 4 tbsp oil together in a small bowl until emulsified.
- 8
Arrange greens on a platter or divide between two plates.
- 9
Drain potatoes and eggs. Peel eggs and halve them. Arrange potatoes, eggs, olives, and tomatoes over greens.
- 10
Top with tuna slices. Drizzle with lemon vinaigrette and sprinkle with lemon zest.
Tools you’ll need
- two small pots
- 10-inch skillet
- cutting board
- sharp knife
- small mixing bowl
- whisk
- platter or dinner plates
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