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Perfect Niçoise Salad Recipe with Seared Tuna and Easy Tarragon Vinaigrette

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A fresh and vibrant Niçoise salad featuring perfectly seared tuna and a bright, herbaceous tarragon vinaigrette, perfect for any season and occasion.

Ingredients

  • Fresh tuna steaks (about 6 ounces / 170 grams each), sashimi-grade if possible
  • Olive oil, extra virgin (for searing)
  • Sea salt and freshly ground black pepper
  • Baby potatoes (about 1 pound / 450 grams), preferably small and waxy, halved or quartered
  • Green beans (8 ounces / 225 grams), trimmed
  • Cherry tomatoes (1 cup / 150 grams), halved
  • Kalamata olives (1/3 cup / 50 grams), pitted
  • Mixed salad greens (4 cups / 120 grams), such as butter lettuce, arugula, or mesclun
  • Hard-boiled eggs (2 large), halved or quartered
  • Red onion thinly sliced (optional, about 1/4 small onion)
  • Fresh tarragon leaves (1 tablespoon), finely chopped
  • Dijon mustard (1 teaspoon)
  • White wine vinegar (2 tablespoons)
  • Olive oil, extra virgin (1/4 cup / 60 ml)
  • Honey or maple syrup (1 teaspoon, optional, for balance)
  • Salt and pepper to taste

Instructions

  1. Place the baby potatoes in a medium saucepan and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender when pierced with a fork, about 12-15 minutes depending on size.
  2. Two minutes before the potatoes are done, add the green beans to the boiling water. Drain both and set aside to cool slightly.
  3. In a small bowl, whisk together the Dijon mustard, white wine vinegar, and honey. Slowly drizzle in the olive oil while whisking vigorously to emulsify.
  4. Stir in the chopped tarragon, then season with salt and pepper to taste. Set aside.
  5. Pat the tuna steaks dry with paper towels and season generously with salt and pepper.
  6. Heat the skillet over medium-high heat and add a tablespoon of olive oil. When the oil is shimmering but not smoking, add the tuna.
  7. Sear for about 2-3 minutes on each side for medium-rare (adjust time if your steaks are thicker or thinner). The outside should be nicely browned while the inside stays pink.
  8. Remove from heat and let rest for 2 minutes.
  9. In a large bowl, combine the salad greens, halved cherry tomatoes, olives, sliced red onion (if using), cooled potatoes, and green beans.
  10. Drizzle half the vinaigrette over the salad and toss gently to coat. Taste and add more dressing if desired.
  11. Divide the salad onto plates or a large serving platter. Arrange the seared tuna steaks on top, then garnish with hard-boiled egg quarters.
  12. Drizzle remaining vinaigrette over the tuna and eggs. Optionally, sprinkle with a little extra fresh tarragon or cracked black pepper.

Notes

Use Colavita olive oil for best flavor. Let tuna rest after searing to keep it juicy. Avoid moving tuna while searing to develop a good crust. Salt boiling water generously. Shock green beans in ice water to keep crispness if prepping ahead. Vinaigrette can be made up to a week in advance and stored refrigerated.

Nutrition

Keywords: Niçoise salad, seared tuna, tarragon vinaigrette, French salad, healthy salad, easy dinner, fresh tuna, summer salad

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