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Seared Tuna Salad Niçoise

By: Caroline Feed Your Sole from
Seared Tuna Salad Nioise
Seared Tuna Salad Nioise

"A fresh and warm Seared Tuna Salad Niçoise. Served with fresh vegetables, baby new potatoes and tossed in a mustard vinaigrette. There is a lot of debate out there as to what goes in a Salad Niçoise. To me the staples are fish, green beans, egg olives and potato. And for me that fish is always Tuna! This is based only on my experience of eating (lots) of Salad Niçoise and not my expertise in French cooking. Usually I make this with tinned tuna which is nice and easy, but this time I thought it would be great to have a meaty fresh tuna steak. Yum! If you time everything right then you’ve got a beautiful warm salad in front of you – with the cooked tuna and steaming potatoes and green beans. "

Serves1 Person

Preparation Time15 min

Cooking Time20 min

Cooking MethodSkillet


  • 1 large egg
  • 100 grams new potatoes, halved or quartered depending on the size
  • 75 grams sliced green beans
  • 1 medium tuna steak (around 125g weight)
  • 1 large handful of green lettuce, washed and torn. I used oak leaf but you can choose another variety if you prefer.
  • 25 grams pitted black olives, halved
  • 5 cherry tomatoes, halved
  • 20 grams red onion, finely sliced
  • 1 teaspoon olive oil
  • 1 teaspoon tsp apple cider vinegar
  • 1 teaspoon dijon mustard


  1. Add the egg(s) to a small pan of cold water. Bring to the boil and start to time once the water reaches boiling point. Cook for 5 minutes if you like the yolks very lightly set (as I do, see pictures), or 7 minutes if you prefer firm.

  2. Once the egg(s) is cooked remove from the pan with a slotted spoon and place in a bowl of cold water. Once it’s cooled enough then peel and slice into quarters.

  3. Add the potatoes to the boiling water in the pan. Set a timer for 7 minutes.

  4. Make the dressing. Combine the olive oil, mustard, and apple cider vinegar and whisk together well.

  5. Once the potatoes have been cooking for 7 minutes add the green beans to the pan with the potatoes and continue to boil for a further 5 minutes.

  6. Heat a good drizzle of olive oil in a griddle or frying pan. Once it is smoking hot add the tuna and cook for 2-3 minutes on each side depending on how rare you like the tuna cooked.

  7. Once the potatoes and green beans are cooked, drain and transfer to a bowl with the lettuce, olives, cherry tomatoes and red onion. Pour over the dressing and toss everything together.

  8. Add the salad to a plate, slice the tuna and place on top and dot the egg quarters around the salad. Serve!

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