Tuna Niçoise Salad

This salad features all the classic niçoise ingredients and flavors, with a bright and fresh lemony dressing, and uses fresh seared tuna in place of canned. The tuna will be rare in the center. Add an additional 2 to 3 minutes per side for more doneness.

a recipe photo of the Tuna Nicoise Salad
Photo: Jason Donnelly
Active Time:
45 mins
Total Time:
50 mins


  • 10 ounces baby yellow or red potatoes (about 2 cups), scrubbed

  • 1 cup halved crosswise fresh green beans

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons finely chopped shallot

  • 1 teaspoon Dijon mustard

  • ½ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 5 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 (8 ounce) fresh tuna steak

  • 8 cups torn green leaf or Bibb lettuce

  • 2 hard-boiled eggs, peeled and halved lengthwise

  • 1 cup halved cherry tomatoes

  • ½ cup pitted Niçoise olives


  1. Place a steamer basket in the bottom of a large pot and add water to just below the bottom of the basket. Cover and bring to a boil over high heat. Add potatoes to the basket and reduce heat to medium; cook, covered, until tender, about 15 minutes. (Do not remove pot from heat.) Transfer potatoes to a plate and let cool for about 10 minutes.

  2. Meanwhile, add green beans to the basket; cook over medium heat, covered, until tender-crisp, about 5 minutes. Transfer the beans to the plate with the potatoes. Cut the cooled potatoes in half crosswise.

  3. Whisk lemon juice, shallot, mustard and 1/4 teaspoon each salt and pepper in a medium bowl until smooth. Whisking constantly, gradually drizzle in 4 tablespoons oil. Whisk in parsley until combined.

  4. Pat tuna dry; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tuna and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes. Slice 1/2-inch thick against the grain.

  5. Arrange lettuce on a platter or 4 plates; top with the sliced tuna, halved potatoes, green beans, eggs, tomatoes and olives. Drizzle evenly with the dressing and serve immediately.

Nutrition Facts (per serving)

356 Calories
23g Fat
19g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 cups salad, 2 oz. tuna & 2 Tbsp. dressing
Calories 356
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 20g 40%
Total Fat 23g 29%
Saturated Fat 3g 15%
Cholesterol 115mg 38%
Vitamin A 3105IU 62%
Vitamin C 15mg 17%
Vitamin D 61IU 15%
Vitamin E 3mg 18%
Folate 42mcg 11%
Vitamin K 73mcg 61%
Sodium 640mg 28%
Calcium 97mg 7%
Iron 2mg 11%
Magnesium 38mg 9%
Potassium 467mg 10%
Zinc 1mg 9%
Vitamin B12 2mcg 83%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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