Seared Tuna Nicoise Salad with Shallot Vinaigrette Dressing

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Seared Tuna Nicoise Salad by Angela Roberts

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.

Yellowtail for Seared Tuna Nicoise Salad with Shallot Vinaigrette Dressing by Angela Roberts

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.

Seared Tuna Nicoise Salad with Shallot Vinaigrette Dressing 2 by Angela Roberts

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.

Seared Tuna Nicoise Salad with Shallot Vinaigrette Dressing 3 by Angela Roberts

This is a healthy, high protein paleo inspired salad or just want some really good food.

Salad Nicoise
Print Recipe
5 from 1 vote

Seared Tuna Nicoise Salad

Modern twist on a classic salad of Salad Nicoise with seared tuna and shallot vinaigrette. Adapted from Crumblog.
Prep Time40 minutes
Total Time40 minutes
Course: Salad
Cuisine: French
Servings: 2
Author: Angela Roberts


  • 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
  • salt
  • pepper

vinaigrette Ingredients

  • 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
  • salt
  • pepper


  • 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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  1. 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!

  2. 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.

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