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Salade Nicoise with Seared Tuna

May 18, 2011

I love to try this salad at any and all restaurants that serve it, as they are all just a bit different.  It is great for a luncheon date and sometimes I make it for dinner, especially when I have a great piece of fresh tuna.  This particular one was made when I had the fresh tuna but I have made it with canned tuna (in oil) many times and always love it either way.

Salade Nicoise with Seared Tuna


  • 2 lbs. Fresh Tuna
  • 1 lb. Red Potatoes (washed and cut)
  • 6 Lg. Eggs
  • 1/2 lb. Green Beans (stems trimmed)
  • 1 Pint Juliette Tomatoes
  • 1 C. Nicoise Olives (could not find them, may substitute other green olives)
  • 12 Anchovy Fillets
  • 1-2 T. Capers
  • 2 T. Extra Virgin Olive Oil
  • Sea Salt
  • Freshly Ground Pepper
  • Handful of Fresh Chives (snipped)
  • Fresh Parsley Leaves (for garnish)


  1. Make the vinaigrette first and set aside (see below)
  2. Cook the potatoes, eggs and green beans in the same pot to save time;
  3. Boil the potatoes over medium heat; simmer for about 12 minutes; add the eggs
  4. Put a steamer basket or colander on top of the simmering water and add the green beans; cover and steam for about 5 minutes until crisp tender
  5. When potatoes are fork tender drain out the water and put potatoes, eggs, and green beans in a colander and rinse quickly under cold water
  6. Peel the eggs; cut lengthwise; put potatoes, beans and eggs in separate bowls and chill until ready to serve
  7. Rub tuna with olive oil and a bit to the vinaigrette; season with salt and pepper
  8. Cook tuna in a large skillet on medium high for about 2 minutes on each side; remove to a cutting board and cut in slices
  9. Assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers and chives in a large mixing bowl; mix the vinaigrette thoroughly and add enough to fully moisten
  10. Toss the salad very gently (careful not to bruise the vegetables); season with salt and pepper
  11. Put the tossed salad on a chilled plate and arrange the tuna across the top
  12. Garnish with the eggs and drizzle the remaining vinaigrette on the salad


(Serves 4-6)

Adapted from “Food Network”,  from Tyler Florence

2 Comments leave one →
  1. May 20, 2011 10:07

    That is seriously one of the best looking salads I’ve ever seen.

    • May 20, 2011 16:53

      Thanks, this is a delicious salad/a little different each time (I am always missing one ingredient)!

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