# Tuna Nicoise Salad > A classic Niçoise salad elevated with pan-seared tuna for a restaurant-quality finish at home. Crisp green beans, tender potatoes, olives and hard-cooked eggs are tossed with a bright Dijon vinaigrette and topped with a quickly seared tuna steak. Canonical URL: https://www.topshelf.recipes/recipes/tuna-nicoise-pan-seared ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 17, 2026 ## About This Recipe This Tuna Niçoise is built to feel like a restaurant plate without the fuss of a multi-course meal—the core idea is bright, fork-friendly components and a short, hot sear that gives the tuna a caramelized edge and a melt-in-the-middle center. Haricots verts keep a clean snap against pillowy halved baby potatoes, while hard-cooked eggs and briny Niçoise olives add richness and savory counterpoints; a mustard-forward red-wine vinaigrette ties it all together with a little tang and body. Using warm or room-temperature potatoes keeps the salad cohesive and helps the dressing cling, so you get a single composed bite rather than a loose tossed salad. This version works because of timing: blanch the beans, cook potatoes and eggs together, then finish with a hot, fast sear. That contrast—crispy exterior tuna, creamy yolk, crunchy beans, and tender potatoes—gives each forkful interest. It’s ideal for a leisurely dinner for two, a weekend lunch that feels special, or a spring/summer entertaining main when you want something light but substantial. If you love focused textures and clear flavors rather than heavy sauces, this will feel like home and like a treat at once. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes - Servings: 6 - Difficulty: Medium - Category: Salads ## Ingredients ### Pan-sear the tuna - 2 pieces Fresh tuna steaks ### Cook potatoes and hard-boil eggs - 1 lb Baby potatoes - 4 pieces Large eggs ### Blanch green beans - 8 oz Haricots verts (or green beans) ### Make the Dijon vinaigrette and prep salad base - 1 1/2 cups Cherry tomatoes, halved - 1/2 cup Niçoise (or pitted Kalamata) olives - 6 cups Mixed salad greens - 4 tbsp Extra-virgin olive oil - 1 tbsp Dijon mustard - 2 tbsp Red wine vinegar - 1 pinch Pepper ## Ingredient Guide ### Haricots verts (or green beans) Haricots verts are a French variety of very thin, tender green bean commonly used in French cuisine; they’re more delicate and slightly sweeter than standard green beans and cook very quickly. They have a fresh, vegetal aroma and a tender-crisp texture when lightly cooked. Find them at farmers’ markets, specialty produce sections, or well-stocked supermarkets; substitute regular green beans (trimmed and sliced thinner or French-cut) if unavailable. ### Niçoise (or pitted Kalamata) olives Niçoise olives come from the Nice region of France and are small, firm, and briny with a slightly bitter undertone; the label here also suggests Kalamata olives, which are Greek, plum-shaped, and have a rich, fruity, tangy flavor. Both are sold cured in brine or oil and contribute a pronounced salty, savory aroma to salads. Look for them in the olive/Mediterranean aisle of supermarkets or specialty stores; substitutes include Castelvetrano olives for a milder buttery note or other brined black olives in a pinch. ## Instructions ### 1. Cook potatoes and hard-boil eggs Place baby potatoes in a pot, cover with cold water, season with a pinch of salt, and simmer until just tender (about 12–15 minutes). In the last 9 minutes of the potatoes' cooking time, add the eggs to the same pot or a second pot and simmer 9 minutes for firm yolks; transfer eggs to an ice bath, drain potatoes and cool slightly, then halve the potatoes. ### 2. Blanch green beans Bring a pot of salted water to a boil and add the haricots verts; cook until crisp-tender, about 2–3 minutes. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. ### 3. Make the Dijon vinaigrette and prep salad base Whisk together extra-virgin olive oil, Dijon mustard, red wine vinegar, and a generous pinch of salt and pepper until emulsified. In a large bowl, toss the mixed greens, halved cherry tomatoes, olives and the warm (or room-temperature) halved potatoes with about half the vinaigrette; reserve the rest for finishing. ### 4. Pan-sear the tuna Pat tuna steaks very dry and season with salt and pepper. Heat a heavy skillet over high heat with a thin film of oil and sear the tuna 1–1½ minutes per side for rare (2–3 minutes per side for medium), then let rest 2–3 minutes before slicing thinly across the grain. ### 5. Assemble the Niçoise Arrange the dressed greens and potatoes on a platter or individual plates, top with blanched green beans, halved eggs, cherry tomatoes and olives. Fan the sliced tuna over the salad, drizzle with the remaining vinaigrette and season with freshly ground pepper; serve immediately. ## Nutrition Estimated nutrition per serving (about 1¼ cups): - Calories: 613 kcal - Protein: 30.3 g - Carbohydrates: 75.5 g - Fat: 20.5 g - Saturated Fat: 4.8 g - Trans Fat: 0 g - Fiber: 1.6 g - Sugar: 15 g - Added Sugars: 0 g - Cholesterol: 36 mg - Sodium: 823 mg - Potassium: 642 mg - Calcium: 49 mg - Iron: 1.4 mg - Vitamin D: 3.4 mcg ## Tips ### Pat tuna dry A very dry steak sears instead of steams; press paper towels to the surface and oil the pan, not the fish, for a clean crust. ### Seed and size potatoes Choose uniformly sized baby potatoes so they cook evenly, and halve them after simmering so the dressing penetrates the interior. ### Ice bath for snap Shock the green beans in an ice bath immediately after blanching to preserve color and crispness; it also stops carryover cooking. ### Rest then slice tuna Rest the tuna 2–3 minutes after searing so juices redistribute, then slice thinly across the grain for tender bites. ### Emulsify the dressing Whisk the Dijon into the vinegar before adding oil to help the vinaigrette emulsify and cling to potatoes and greens. ## Variations and Substitutions ### Canned-Tuna Shortcut Use high-quality packed tuna (in olive oil) drained and flaked if you want a quicker, budget-friendly option; toss warm potatoes with a little extra dressing to replicate the depth of seared tuna. ### Vegetarian Niçoise Omit the tuna and add grilled marinated halloumi or roasted chickpeas for protein; finish with a lemony herb sprinkle to brighten the dish. ### Warm Seared Salmon Swap the tuna for salmon fillets seared skin-on; cook a bit longer so the center is just opaque, which pairs beautifully with the mustard vinaigrette. ### Herb-Forward Dressing Fold chopped flat-leaf parsley, chives, and a little tarragon into the vinaigrette for a fresher finish that complements the tuna's richness. ## Notes This Niçoise shines as a light dinner that still feels special — ideal for weekend meals or entertaining. Pan-searing the tuna gives a warm, savory contrast to the cool salad components you'll love. ### Storage and Make-Ahead Store components separately: dressed greens will wilt, so keep greens and vinaigrette apart and refrigerate potatoes, beans, eggs, and olives in an airtight container for up to 3–4 days. Seared tuna is best eaten the day it’s cooked; if you must store it, refrigerate for up to 24 hours and serve cold or briefly warm through in a hot pan for no more than 30–60 seconds per side. Keep leftover vinaigrette in a jar in the fridge for up to a week and re-whisk before using. ### Serving Suggestions Serve the salad on a large platter so the tuna can be fanned across the top and everyone can choose their composition; offer lemon wedges for a bright finish. Pair with a chilled Provençal rosé, a crisp Sauvignon Blanc, or an unoaked Chardonnay, and a hunk of country bread to sop up any leftover dressing and yolk. ## Frequently Asked Questions ### How rare should the tuna be? Niçoise traditionally uses rare tuna—sear 1–1½ minutes per side for a 1-inch steak so the center stays warm and pink; cook longer only if you prefer it medium. ### Can I make this salad ahead? Prep components ahead—cook potatoes, eggs, beans, and make the dressing up to a day in advance—but sear the tuna and assemble just before serving to preserve texture and warmth. ### Are Niçoise and Kalamata olives interchangeable? They’re similar in briny intensity but different in flavor: Niçoise are smaller and slightly more floral, while Kalamatas are meatier and a touch sweeter—either works, but adjust salt to taste. ### My green beans turned out mushy; what went wrong? They were likely overcooked or not shocked; shorten the blanch time by a minute and immediately transfer to an ice bath to halt cooking and preserve snap. ### Is it safe to eat seared tuna rare? Yes, if the tuna is sushi-grade or very fresh and has been handled cold, searing the exterior is safe; choose reputable fish and keep it well chilled until cooking. ## Related Recipes and Guides - [Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions](https://www.topshelf.recipes/recipes/korean-gochujang-coleslaw-sesame-pickled-scallions) - [Strawberry Spinach Salad](https://www.topshelf.recipes/recipes/strawberry-spinach-salad-with-homemade-poppy-seed-dressing) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle](https://www.topshelf.recipes/recipes/honey-garlic-chicken-thigh-farro-bowls-tahini-drizzle) - [Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette](https://www.topshelf.recipes/recipes/mango-avocado-tilapia-salad-bowl-lime-vinaigrette) - [Miso Glazed Salmon Bowl](https://www.topshelf.recipes/recipes/miso-glazed-salmon-bowl) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)