Tuna Niçoise Salad
A classic French salad with seared tuna, boiled eggs, potatoes, and fresh greens, dressed in a sharp vinaigrette. Complete, elegant, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 4 cups mixed salad greens (arugula, romaine, or butter lettuce)
- 8 oz baby potatoes
- 2 whole eggs
- 6 oz tuna steaks (sushi-grade, about 1 inch thick)
- 4 tbsp olive oil
- 1.5 tbsp red wine vinegar
- 1 pinch salt and black pepper to taste
Instructions
- 1
Boil potatoes in salted water until tender, about 12 minutes.
- 2
Boil eggs in the same pot for 8 minutes, then transfer to ice water.
- 3
Pat tuna dry. Season both sides generously with salt and black pepper.
- 4
Heat 1 tbsp olive oil in a heavy skillet over medium-high until shimmering, about 90 seconds.
- 5
Sear tuna 90 seconds per side without moving—center should stay rare.
- 6
Transfer tuna to a cutting board and rest for 2 minutes, then slice into 1/4-inch strips.
- 7
Whisk 3 tbsp olive oil, vinegar, salt, and pepper in a small bowl until emulsified.
- 8
Drain potatoes and halve them. Peel and halve the cooled eggs.
- 9
Arrange greens on two plates. Top with potatoes, eggs, and tuna slices.
- 10
Drizzle vinaigrette over the salad and serve immediately.
Tools you’ll need
- medium pot
- 12-inch cast iron skillet or heavy-bottomed skillet
- cutting board
- knife
- small bowl
- whisk
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