The Niçoise salad is a true classic of French cuisine, originating from the sunny city of Nice. Traditionally made with canned tuna or anchovies, this version takes it up a notch with fresh tuna fillets and extra-crunchy vegetables for a refreshing, protein-packed meal.
Why You’ll Love This Recipe
✔️ Nutritious & Balanced – Packed with lean protein, healthy fats, and fiber.
✔️ Crisp & Fresh – Crunchy green beans, radishes, and bell peppers bring the perfect texture.
✔️ Authentic Yet Elevated – Using fresh tuna fillets makes this salad feel gourmet.
Ingredients (Serves 2-3)
For the Salad:
• 2 fresh tuna fillets (about 150g each)
• 200g green beans, trimmed
• 4 small potatoes, boiled and halved
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• 4 radishes, thinly sliced
• ½ red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 handful of black olives (Niçoise or Kalamata)
• 2 boiled eggs, halved
• A handful of fresh basil or parsley for garnish
For the Dressing:
• 3 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar or lemon juice
• ½ tsp honey (optional)
• 1 clove garlic, minced
• Salt & freshly ground black pepper to taste
Step-by-Step Instructions
1. Cook the Tuna Fillets
Heat a grill pan or skillet over medium-high heat. Lightly oil the tuna fillets and season with salt and black pepper.
• For rare: Sear for 1 minute per side.
• For medium: Sear for 2 minutes per side.
• For well-done: Sear for 3-4 minutes per side.
Let the tuna rest for 5 minutes before slicing into thin strips.
2. Prepare the Vegetables
• Blanch the green beans in boiling water for 2 minutes, then transfer to ice water to keep them crisp.
• Boil the potatoes until fork-tender, then cut them in half.
• Slice all the remaining vegetables and arrange them on a large serving platter.
3. Make the Dressing
In a small bowl, whisk together olive oil, Dijon mustard, vinegar (or lemon juice), honey, garlic, salt, and pepper until emulsified.
4. Assemble the Salad
• Arrange the green beans, potatoes, tomatoes, cucumber, radishes, bell pepper, red onion, olives, and boiled eggs on a plate.
• Lay the sliced tuna fillets on top.
• Drizzle generously with the vinaigrette and garnish with fresh basil or parsley.
5. Serve & Enjoy!
Pair with a crusty baguette and a glass of chilled white wine for the perfect summer meal.
Pro Tips & Variations
✔️ Prefer a traditional touch? Swap the fresh tuna for canned tuna or anchovies.
✔️ Add a crunch: Toss in some toasted walnuts or sunflower seeds.
✔️ Want extra flavor? Marinate the tuna in olive oil, garlic, and lemon juice before searing.
This Niçoise Salad with Crunchy Vegetables and Fresh Tuna Fillets is perfect for a light lunch, a summer dinner, or even meal prep. Try it and bring a taste of the French Riviera to your table!
