Sarra This Ina Garten Tuna Salad Niçoise is a fresh and elegant recipe, which is made with perfectly seared tuna and a tangy Dijon vinaigrette. It’s a classic, foolproof recipe, ready in about 30 minutes.
Jump to RecipeIna Garten Tuna Salad Niçoise Recipe Ingredients
For the Vinaigrette:
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
For the Salad:
- 2 fresh, high-quality tuna steaks (about 6 oz each)
- 1 pound small potatoes (like new potatoes or fingerlings)
- ½ pound green beans, trimmed
- 4 hard-boiled eggs, peeled and halved
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted
- 4–6 cups mixed greens or butter lettuce
- Fresh thyme or parsley, chopped, for garnish
How To Make Ina Garten Tuna Salad Niçoise
- Prepare the Vegetables: Place the potatoes in a pot of cold, salted water. Bring to a boil and cook for 10–12 minutes, until tender. Drain and let them cool slightly before halving. In the same pot of boiling water, blanch the green beans for 2–3 minutes until tender-crisp. Immediately transfer them to an ice bath to stop the cooking process, then drain.
- Make the Vinaigrette: In a small bowl, whisk together the Dijon mustard and red wine vinegar. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper.
- Sear the Tuna: Pat the tuna steaks completely dry and season them generously with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the tuna for 1–2 minutes per side for rare, or longer to your desired doneness. Let the tuna rest for a few minutes before slicing it thinly.
- Assemble the Salad: Arrange the mixed greens on a large platter to create a base. Artfully arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, Kalamata olives, and hard-boiled eggs in separate sections on top of the greens.
- Serve: Place the sliced seared tuna in the center of the platter. Drizzle the entire salad with the Dijon vinaigrette, garnish with fresh herbs, and serve immediately.
Recipe Tips
- How do I get the perfect seared tuna? Use a high-quality, sushi-grade tuna steak. Pat it very dry and sear it in a very hot pan for a short amount of time. This creates a beautiful crust on the outside while leaving the inside tender and rare.
- How do I keep the green beans bright green? The secret is to “shock” them. After blanching them in boiling water for a couple of minutes, immediately plunge them into a bowl of ice water. This stops the cooking process instantly and locks in their vibrant color and crisp texture.
- Can I make this ahead of time? The best way to make this ahead is to prep all the components separately—cook the potatoes and beans, make the vinaigrette, and hard-boil the eggs. Store them in separate containers in the fridge. When you’re ready to eat, sear the tuna and assemble the salad.
- How do I get a beautiful presentation? A classic Niçoise is a composed salad, meaning the ingredients are arranged artfully on the platter rather than being tossed together. Grouping each element (potatoes, beans, tomatoes, etc.) in its own section creates a stunning visual appeal.
What To Serve With Tuna Salad Niçoise
This is a complete and balanced meal on its own, but it’s traditionally served with:
- A loaf of crusty French bread for soaking up the vinaigrette
- A glass of chilled white wine, like a Sauvignon Blanc or a dry Rosé
How To Store Tuna Salad Niçoise
- Refrigerate: This salad is best enjoyed fresh. If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator for up to 2 days.
- Dressing: The vinaigrette can be stored in a jar in the fridge for up to a week.
Tuna Salad Niçoise Nutrition Facts
- Serving Size: 1/4 of recipe
- Calories: ~550 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 30g
- Fiber: 7g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I use canned tuna instead of fresh?
Yes. For a quicker, more casual version, you can substitute the seared tuna with high-quality canned tuna packed in olive oil. Drain it well and flake it over the salad.
Can I make this vegetarian?
To make a vegetarian Niçoise, you can replace the tuna with a can of drained chickpeas or some grilled halloumi cheese.
What other vegetables can I add?
Classic additions include thinly sliced red onion, radishes, or marinated artichoke hearts.
Try More Recipes:
- Ina Garten Chilean Sea Bass Recipe
- Ina Garten Chicken Casserole Recipe
- Ina Garten Stuffed Cabbage Recipe
Ina Garten Tuna Salad Niçoise Recipe
Course: SaladsCuisine: FrenchDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Cooking time
15
minutes
Calories
550
kcalA classic, elegant French composed salad featuring perfectly seared tuna, tender potatoes, crisp green beans, and a tangy Dijon vinaigrette.
Ingredients
-
2 fresh tuna steaks
-
1 lb small potatoes
-
½ lb green beans
-
4 hard-boiled eggs
-
1 cup cherry tomatoes
-
½ cup Kalamata olives
-
4-6 cups mixed greens
-
Vinaigrette: 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, ¼ cup olive oil, salt, pepper.
Directions
- Boil potatoes until tender; drain and cool. Blanch green beans for 2-3 minutes, then shock in ice water; drain.
- Whisk together all vinaigrette ingredients until emulsified.
- Season tuna steaks with salt and pepper. Sear in a hot, oiled skillet for 1-2 minutes per side for rare. Rest and slice.
- Arrange a bed of greens on a large platter.
- Artfully arrange the potatoes, green beans, tomatoes, olives, and hard-boiled eggs in sections over the greens.
- Place the sliced tuna in the center.
- Drizzle with the vinaigrette, garnish with fresh herbs, and serve immediately.
Notes
- Use high-quality, fresh tuna for the best flavor and texture.
- Cook each component separately to ensure it’s perfectly done.
- Don’t overcook the tuna; it should be pink and tender on the inside.
- Arranging the ingredients in sections on the platter creates a beautiful, classic presentation.
