Authentic Niçoise Salad with Pan-Seared Tuna

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A true representation of the French Mediterranean classic, featuring perfectly seared tuna, fresh vegetables, and a vibrant lemon-Dijon vinaigrette that honors its Provençal roots. This Mediterranean-inspired salad recipe, ready in about 30 minutes, pairs fresh tuna steak, extra-virgin olive oil, boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 6 oz (170g), 1-inch thick fresh tuna steak
• 1 tbsp extra-virgin olive oil
• 2 large, peeled and quartered boiled eggs
• 1/4 cup (40g), pitted Niçoise olives
• 1/2 cup (75g), trimmed haricots verts
• 1/4 cup (30g), thinly sliced red onion
• 1, zested and juiced lemon
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat tuna steak dry with paper towels, season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a skillet over high heat until shimmering, then sear tuna for 2 minutes per side until medium-rare and edges are caramelized.
2. Step 2: Blanch haricots verts in boiling salted water for 2 minutes until bright green and crisp-tender, then shock in ice water to stop cooking.
3. Step 3: Whisk lemon zest, lemon juice, 1 tsp Dijon mustard, 1 tbsp apple cider vinegar, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl until emulsified.
4. Step 4: Arrange haricots verts, red onion, boiled eggs, and Niçoise olives on a plate, top with seared tuna, and drizzle with vinaigrette just before serving.