Salade Niçoise
A vibrant French salad with seared tuna, boiled eggs, potatoes, and crisp vegetables dressed in a bright vinaigrette. Restaurant-quality in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb tuna steak (sushi-grade)
- 12 oz potatoes (fingerling or baby gold)
- 2 large eggs
- 4 cups mixed salad greens (lettuce, arugula, or spinach)
- 1.5 cups cherry tomatoes
- ½ medium cucumber
- 1 lemon lemon (juiced) + Dijon mustard + olive oil (3 tbsp vinaigrette)
Instructions
- 1
Boil potatoes in salted water until fork-tender, ~12 minutes. Drain and let cool slightly.
- 2
Meanwhile, boil eggs in salted water until whites are set but yolks still jiggle, ~6 minutes.
- 3
Transfer eggs to ice water. Let cool 3 minutes, then peel and halve.
- 4
Halve cherry tomatoes. Slice cucumber into thin rounds. Tear potatoes in half.
- 5
Pat tuna dry. Season with salt and pepper. Heat olive oil in a skillet over medium-high until shimmering.
- 6
Sear tuna 90 seconds per side without moving. Center should stay rare. Slice into 1/4-inch strips.
- 7
Whisk lemon juice, 1 tsp Dijon, 3 tbsp olive oil, salt, and pepper in a small bowl.
- 8
Toss greens with half the vinaigrette. Divide between two plates.
- 9
Arrange potatoes, tomatoes, cucumber, and eggs around the greens. Top with tuna strips.
- 10
Drizzle remaining vinaigrette over the salad. Serve immediately.
Tools you’ll need
- two small saucepans
- 12-inch skillet
- small bowl for whisking
- two serving plates
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