Dinner Party · French
Tuna Niçoise Salad
A composed salad featuring seared tuna, haricots verts, and eggs cooked to a jammy consistency.
Why This Works
The acidity of the vinaigrette cuts through the richness of the seared tuna.
The Upgrade
Add a few salted anchovy fillets to the dressing for depth.
Chef's Secret
Michelin TechniqueAlways dry the tuna thoroughly with paper towels to ensure a superior, golden sear.
Ingredients
Total time including resting: 40 min
Directions
Boil potatoes in salted water until fork-tender and drain.
15 minBoil eggs for exactly 7 minutes for a jammy yolk, then shock in ice water.
7 minBlanch haricots verts in boiling water for 3 minutes until vibrant green and crisp-tender.
3 minWhisk mustard, vinegar, shallot, and olive oil until emulsified into a dressing.
2 minHeat a heavy skillet over high heat with oil; sear tuna for 1 minute per side until crusty but rare.
4 minSlice tuna and arrange beautifully over the blanched vegetables.
2 minDrizzle with vinaigrette and scatter with olives for a salty finish.
2 minWine Pairing
Provence Rosé
Rosé
The BottleChâteau d'Esclans Whispering Angel
This dry rosé provides a crisp, botanical refreshment that handles the diversity of ingredients in a Niçoise. The wine's subtle acidity bridges the gap between the tuna and the jammy egg.
Nutrition per Serving
480
calories
38g
protein
22g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Baguette
A fresh baguette is necessary for mopping up the vinaigrette and adding a satisfying crunch to the salad meal.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the baguette diagonally into 1-inch thick pieces.
In a small bowl, whisk together the softened butter and olive oil until emulsified.
Brush the butter mixture onto both sides of each baguette slice and arrange on a baking sheet.
Bake for 8-10 minutes, or until the edges are golden brown and the center remains slightly tender.
Remove from the oven and immediately rub the cut garlic clove across the surface of each warm slice; sprinkle with fleur de sel.
Side Dish
Roasted Asparagus
Roast asparagus with lemon zest for 10 minutes to add a warm, earthy element that contrasts with the chilled salad components.
Ingredients
Directions
Preheat your oven to 425°F.
Arrange trimmed asparagus in a single layer on a parchment-lined baking sheet.
Drizzle evenly with olive oil and toss to coat thoroughly.
Season with salt and black pepper.
Roast for 10 minutes until tender-crisp and lightly charred.
Remove from the oven, finish with lemon zest and juice, and serve immediately.
Member Reviews
How did it turn out?
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This Tuna Niçoise Salad came out incredible. The chef's secret tip is worth the price of admission.
My new go-to. Even my picky kids cleaned their plates.
Delicious! Doubling it next time because leftovers went fast.