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Tuna Niçoise Salad

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This Tuna Niçoise Salad is the perfect light yet satisfying Good Friday meal, featuring seared ahi tuna, creamy 7-minute eggs, crisp green beans, marble potatoes, cherry tomatoes, and briny olives and caperberries. Dressed in a lemon-Dijon vinaigrette, this colorful, protein-rich French classic is fresh, elegant, and celebration-worthy.

Ingredients

For the Salad:

  • 4 ahi tuna steaks, seared and sliced tataki-style

  • 4 cups marble potatoes, cooked and halved

  • 12 oz green beans, blanched and halved lengthwise

  • 2 cups cherry tomatoes, halved

  • 1 cup black olives, halved

  • 1 bunch watercress

  • 1 cup fresh parsley leaves

  • 8 caperberries, halved

  • 4 eggs, boiled for 7 minutes and halved

  • Pink Peruvian salt or sea salt, to taste

  • Fresh cracked black pepper

For the Dressing:

 

  • 1/4 cup fresh lemon juice

  • 3/4 cup extra virgin olive oil

  • 1 tbsp Dijon mustard

  • 1 tsp dried oregano

Instructions

  1. Boil the Eggs: Add eggs to boiling water, cook for 7 minutes, then transfer to ice water. Peel and halve once cool.

  2. Blanch Green Beans: Boil for 2–3 minutes until tender-crisp. Transfer to ice water, then drain and dry.

  3. Sear the Tuna: Season steaks with salt and pepper. Heat olive oil in a skillet over high heat and sear tuna 30 seconds to 1 minute per side. Let rest, then slice thinly.

  4. Make the Dressing: Whisk lemon juice, mustard, oregano, and olive oil in a bowl until emulsified.

  5. Assemble the Salad: On plates or a platter, layer watercress, potatoes, green beans, tomatoes, olives, parsley, caperberries, and eggs.

  6. Top with sliced tuna, drizzle with dressing, and season with salt and cracked pepper.

Notes

Serve chilled or at room temperature. Substitute canned tuna in olive oil for a quicker version. Anchovies or artichokes can be added for a more traditional Niçoise.

Nutrition

Find it online: https://yumfoodusa.com/tuna-nicoise-salad/