Authentic Niçoise Salad with Caper-Dressed Tuna

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant French-inspired salad featuring perfectly seared tuna, tender haricots verts, and a briny caper vinaigrette—true to the original Niçoise tradition. This French-inspired salad recipe (mediterranean), ready in about 28 minutes, pairs fresh tuna steak, haricots verts, boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 2 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 oz fresh tuna steak dry and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then sear in a hot skillet with 1/2 tablespoon olive oil for 2 minutes per side until medium-rare, resting for 5 minutes before slicing.
  2. Step 2: Blanch 1 cup trimmed haricots verts in boiling salted water for 3 minutes until crisp-tender, then shock in ice water to preserve color.
  3. Step 3: Whisk 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and 2 tablespoons capers in a small bowl until emulsified, adding 1/4 teaspoon salt to taste.
  4. Step 4: Arrange haricots verts, sliced tuna, 2 boiled eggs (quartered), and 1/4 cup pitted Kalamata olives on a plate, drizzling with the caper vinaigrette just before serving.

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