Seared Tuna Nicoise Salad with Shallot Vinaigrette Dressing
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Seared Tuna Nicoise Salad is one of my favorites and today I chose to make it with an incredible piece of seared tuna.
Seared Tuna Nicoise Salad will never go out of style, even though it’s an old classic, originally prepared in Nice, France.
Seared Tuna Nicoise, usually includes, tomatoes, anchovies, black olive, capers and lemon juice. It was often made with canned tuna, but I love this seared tuna version. It can be seared in a frying pan or on a grill.
I skipped the anchovies, but I adore anchovies with seared tuna and in this recipe, where I served a seared tuna over pasta dressed with a spicy anchovy sauce. Feel free to throw the anchovies in.
Look at this gorgeous piece of yellow tail tuna, wild caught.
When is the last time you used Bibb Lettuce for a salad? It’s not in bags. It’s easy to wash and dry. There is very little waste and it’s not only sweet; it plates so well.
These tomatoes are grown nearby. Soon the ones in my garden will be just as red, ripe and ready.
The green beans were steamed in one of those special pots that only requires one inch of water and a lid. Townecraft is sold in a party plan and I inherited my aunt’s set she purchased back in the 1960’s. No lie. They are still perfect. Beans were done in 10 minutes. I immediately drain and throw into an ice bath to maintain the bright green color.
This is a healthy, high protein paleo inspired salad or just want some really good food.
Seared Tuna Nicoise Salad
- tuna steak enough for as many people you are serving
- bib lettuce
- 1 ripe tomato sliced
- 1 cup boiled small potatoes
- 1 hard boiled egg
- 1 handful cooked green beans
- 1 teaspoon capers
- 10 oil cured olives or nicoise olives
- anchovies optional
- 2 tablespoons shallots finely minced
- 2 garlic cloves minced
- 2 tablespoons dijon mustard
- 2 tablespoons champagne or white vinegar
- 1 tablespoon fresh tarragon
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- Brush tuna with olive oil. Season with salt and pepper.
- Heat 10 inch frying pan on medium low heat. Add 1 tablespoon of olive oil. When oil is hot, add Ahi Tuna and sear one minute on each side. Set aside.
- Wash lettuce arrange on place with sliced tomatoes, egg, potatoes, olives, green beans.
- Arrange tuna on salad. Add capers. Drizzle with vinagrette.
- Mix mustard with vinegar. Add honey and add in rest of ingredients.
- Season salad with salt and pepper
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I love this salad, it is one of my favorite.
Classic and perfect. I am loving your photos too. GREG
This is BY FAR my favorite salad recipe in the world!!! I like to add some artichoke hearts to the mix too!
I love, love, love that you made this salad. I was just looking at my bean plants yesterday and thinking it’s almost time to make nicoise again, because it’s the first thing I make with my home-grown beans. 🙂
And I must say, I am so jealous of that gorgeous tuna steak. You’re so lucky to have such a great seafood place nearby, especially one that’s committed to sustainability!
What a gorgeous salad! I’d love a fork to dig in for lunch right now. Yum!
this looks delicious – so bright and crisp and hot weather friendly!
It sure is a summery salad.
What a spectacular salad!! And how wonderful is it that they comped you the tuna?! Very cool.
Oh just gorgeous. I am a huge fan of a good delicious Niçoise salad. And the tuna looks just perfect. Glad to know you have a nice new fish market close by. Hopefully they only have wild caught fish and none of the farm raised.
It’s only wild caught fish and so gorgeous.
I agree with you, nicoise salad never goes out of style. One of my favourites!
LOVE this – that is a seriously gorgeous salad!
Your salad is a work of art.
Thanks and it was just as good.
A beautiful and mouthwatering salad!