| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons minced fresh tarragon
- Sea salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 pound small red new potatoes, scrubbed and halved
- 8 large eggs
- 1/2 pound haricots verts or French green beans, stems trimmed
- 2 pounds fresh sushi-quality tuna
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 pint teardrop or cherry tomatoes, halved
- 1 cup nicoise olives
- 16 anchovy fillets
- 16 caper berries with stems
- 1/2 bunch fresh chives, snipped in 1/2
Instructions
- To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
- Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
- Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
- To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients – the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
Nutrition Facts
| Calories | 495 calorie |
| Total Fat | 31.5 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 234 milligrams |
| Sodium | 955 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 36 grams |
| Sugar | 3 grams |
Reviews
This recipe is perfect. Delicious! I made it exactly as written and also served it with salmon. Both are delicious. My only suggestion is to make double the dressing. Have plenty of crusty French bread nearby. Thanks Tyler!
I have made this recipe at least 10 times. It is beyoned fabulous. The flavors dance in your mouth. This one is a keeper!
Wonderful meal! Big hit — the longer video gave tips for improving the outcome. Tyler’s recipes are always good and reliable.
It’s the best Niçoise salad recipe I have tried. The tarragon in the dressing is delicious!
Delicious! Love the vinaigrette! Will definitely make again.
I had leftover grilled salmon and used it instead of the tuna. Delicious. Next time I will put the vinaigrette on the warm cooked potatoes so they can marinate a bit and have more flavor.
A great version of a classic. My family requests it at least once a month!
Great With the tuna yum!
can any of this be made ahead of time?
Excellent recipe! I opted to roast the potatoes and green beans with olive oil, garlic sea salt, lemon pepper and parmesan cheese at 400 for 20 mins. I pair boiled potatoes with eggs before roasting. I added marinated artichokes and feta cheese as well. Cucumber is also a great addition instead of artichokes if you like. Fresh herbs like basil or oregano are nice for an extra kick!