Tuna niçoise salad

Tuna, olives, mixed greens and eggs. There are just so much flavors in this niçoise salad salad. Serves up to four people.

40 minutes 4 people Salads
Tuna niçoise salad


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  • 1/2 pound of red potatoes
  • 1/4 pound haricot vert or small, thin green beans (125 gram)
  • 2 pounds tuna (yellow fish) loin
  • 2 tablespoons olive oil
  • 100 gram mixed green salad ( or bibb lettuce )
  • 1/3 cup halved and seeded black olives
  • 1/2 pound Roma tomatoes (200 gram)
  • 2 red onions
  • 4 eggs
  • 2 tablespoons white wine vinegar
  • Salt and pepper to liking
  • 2 tablespoons Dijon mustard
Tuna niçoise salad ingredients
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Kitchen equipment

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  • 2 medium-sized pots
  • 1 saucepan
  • 1 large skillet ( or 2 medium-sized skillets)
  • 1 colander
  • Whisk
  • 1 cutting board
  • 4 nice big bowls or deep plates
  • 1 chef's knife


40 minutes 4 people Salads

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Preparing the niçoise salad -- 10 minutes

Put the two medium-sized pots and saucepan on the stove, fill them with water and bring to a boil. Add in the red potatoes in one pot, blanch the red potatoes until tender. This can take up to 5 to 6 minutes, depending on the potato.

When the potatoes are tender, drain by using a colander and set aside to cool. Add the green beans to the other pot, also blanch until tender for about the same amount of time. Drain the green beans by using a colander, pat dry and set aside.

Put the four eggs into the saucepan and boil them for about 7 minutes. Transfer the eggs to the colander, place under running cool water to stop the eggs from cooking. Peel the eggs and quarter them when cooled and set aside.

Slice the red onions into rings and half the Roma tomatoes and black olives. Put the mustard in a bowl, add in some salt and pepper, 3 tablespoons of olive oil and 3 tablespoons of white wine vinegar. Whisk until smooth. 

Niçoise salad
Niçoise salad

Putting the niçoise salad together -- 30 minutes

Grab the cutting board and divide the yellowfish tuna into four equal portions by using the chef's knife. Season the tuna steaks with some salt and pepper, each. Heat olive oil in a large skillet or two medium-sized skillets over medium-high heat.

Sear the tuna steaks for about 30 seconds on each side for medium-rare. Remove the tuna from the skillet when done. Put the salad into the bowls or deep plates. Season with some salt and pepper to taste.

Toss in the tender red potatoes, green beans, halved Roma tomatoes, black olives and red onion rings. Put one tuna steak on top of the salad, add the egg quarters to the side. Drizzle with olive oil and white wine mustard dressing.

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