Salade Niçoise
A classic French salad with seared tuna, boiled eggs, and potatoes over crisp greens. Served with a bright lemon-anchovy dressing that ties everything together.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 6 oz each tuna steaks (sushi-grade)
- ½ lb waxy potatoes (e.g., fingerling)
- 2 whole large eggs
- 4 cups, chopped romaine or butter lettuce
- 1 cup, halved cherry tomatoes
- ⅓ cup Kalamata olives
- 1 whole lemon
- 2 whole anchovy fillets
- 3 tbsp olive oil
Instructions
- 1
Boil potatoes in salted water until fork-tender, ~12 minutes. Remove with a slotted spoon and set aside to cool.
- 2
In the same water, boil eggs for 7 minutes until yolks are barely set. Transfer to ice water to cool.
- 3
Pat tuna steaks dry with paper towels. Season generously with salt and black pepper on both sides.
- 4
Finely chop the anchovy fillets. Juice the lemon into a small bowl and whisk with anchovy, 3 tbsp olive oil, salt, and pepper.
- 5
Peel cooled eggs and cut into quarters. Cut cooled potatoes into 1-inch chunks.
- 6
Heat a heavy skillet over medium-high until it shimmers, ~90 seconds. Sear tuna 90 seconds per side without moving. Center should stay rare. Transfer to a cutting board.
- 7
Slice tuna against the grain into 1/2-inch-thick pieces.
- 8
Arrange lettuce on a large plate or shallow bowl. Top with potatoes, tomatoes, eggs, and olives in clusters.
- 9
Arrange tuna slices on top. Drizzle with lemon-anchovy dressing. Serve immediately.
Tools you’ll need
- large pot for boiling
- slotted spoon
- ice bath or bowl with ice water
- paper towels
- 12-inch heavy skillet (cast iron or stainless)
- cutting board
- chef's knife
- small mixing bowl
- whisk
- large plate or shallow serving bowl
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