Niçoise Salad is a French composed salad, made of tomatoes, hard-boiled eggs, Niçoise olives and tuna. This version features seared Ahi Tuna.
The Niçoise Salad originated along the Mediterranean in Nice, France. It can be pulled together very quickly with just a little planning.
While we have used more traditional ingredients here, don’t miss the opportunity to use up recent leftovers you have on hand, as well.
If you can’t find Niçoise olives in your area, feel free to use another black olive variety.
How to Make Hard-Boiled Eggs Ahead of Time
Prepare a dozen easy-to-peel hard-boiled eggs before the week begins by placing them in an Instant Pot® with 1 cup of water for 5 minutes on “high” (Manual setting). Allow the pressure to release naturally for 5 minutes before doing a quick release for any remaining pressure.
Alternatively, bring a large pot of water to boil with a dozen eggs in it, then turn off the heat and time for 10 minutes.
Carefully drain the pot and transfer the eggs to an ice bath for 5 additional minutes.
Remove from the ice bath and store in the refrigerator for several days until ready to use.
Looking for More Salad Recipes?
Check out some of my favourite salad recipes:
This Thai Cabbage Salad with Spicy Peanut Dressing is a satisfyingly crunchy cabbage salad loaded with a warm and spicy peanut dressing.
You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It’s quick and easy to prepare with a depth of flavour that is out of this world!
This Avocado chicken salad features fresh vegetables, chicken, bacon, and avocado all smothered in a flavourful homemade vinaigrette.
How to Make Niçoise Salad
Serves 4-6 | Prep time: 20 mins | Cook time: 20 mins
¼ c. extra virgin olive oil
2 T. fresh lemon juice
1 t. anchovy paste
1 t. Dijon mustard
1 t. herbes de Provence
2 cloves garlic, finely minced
Sea salt and black pepper, to taste
1½ T. extra virgin olive oil, divided
8 oz. green beans, trimmed
Sea salt and black pepper, to taste
8 oz. fingerling potatoes
Water, to cover
1 lbs. sushi-grade Ahi tuna
1 large lemon, cut in half
1 c. mixed salad greens
½ c. cherry or grape tomatoes, halved
3 large eggs, hard boiled and sliced
¼ c. niçoise olives
Timing Tip: Plan on approximately 15 minutes to heat the water and boil the potatoes. During that time, the green beans can be roasted to crisp-tender in about 10-12 minutes in a pre-heated oven as described below.
- Place top oven rack in center position and pre-heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet and set aside.
- Combine the dressing ingredients in a large glass jar with a tight-fitting lid. Seal tightly and shake vigorously until thoroughly combined. Set aside.
- Place the green beans on the prepared baking sheet and drizzle with one-half tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine before spreading into a single layer on the baking sheet without overcrowding. Set aside.
- Place the potatoes in a large saucepan or pot and fill with water until they are covered by approximately 2 inches. Generously salt the water and bring to a boil over high heat for 8-10 minutes, or just until the potatoes are fork tender, but not mushy. Do not overcook. Drain the potatoes and set aside to cool.
- When the oven is ready, place the baking sheet with the green beans inside for 5 minutes. Flip the beans and return to the oven for another 5-6 minutes, or just until crisp tender. Do not overcook. Remove from oven and set aside.
- Spray a large grill pan with non-stick cooking spray (or brush with a neutral oil with a high smoke point) and set over medium-high heat. Brush the tuna steak on all sides with the remaining olive oil and lightly season with salt and black pepper, to taste.
- Place the tuna steak and lemon halves on the hot grill pan. (If desired, press down on the tuna and lemon halves with a spatula to maximize the grill lines). Sear the tuna for approximately 2-3 minutes on one side before removing the lemon halves and flipping the tuna.
- Repeat on the remaining side for another 2-3 minutes, then quickly sear each edge for another 1 minute per side. Remove from heat and set aside.
- Combine the lettuce and tomatoes in a medium bowl and drizzle a small amount of the dressing on top. Toss to combine and set aside.
- Slice the potatoes into bite-sized pieces and drizzle a small amount of the dressing on top. Toss to combine. Lightly dress the green beans with some dressing, as well, and toss to combine. Set aside.
- To assemble the salad, slice the seared tuna and arrange on a large serving platter. Fill in around it with the lightly dressed lettuce, tomatoes, potatoes, and green beans. Add the sliced hard-boiled eggs, olives, and grilled lemons to complete the composition. Season lightly with additional salt and black pepper, if desired. Serve immediately with the remaining dressing on the side. Enjoy!