Composed Niçoise Salad with Seared Tuna and Herb Vinaigrette

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 salad featuring seared tuna, crisp green beans, and a bright herb vinaigrette dressing, arranged in classic composed style. This French recipe, ready in about 30 minutes, pairs fresh tuna steak, Niçoise olives, hard-boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 10 min Serves 2 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim and blanch 6 oz fresh green beans in boiling salted water for 3 minutes until tender-crisp, then shock in ice water to stop cooking and set aside.
  2. Step 2: Slice 2 medium ripe tomatoes into wedges and set aside.
  3. Step 3: Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Season 8 oz fresh tuna steak with salt and black pepper, then sear for 1.5 minutes per side for medium-rare. Remove and let rest.
  4. Step 4: In a small bowl, whisk together 4 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp chopped fresh thyme, salt, and pepper until emulsified to create the vinaigrette.
  5. Step 5: Peel and quarter 3 large hard-boiled eggs.
  6. Step 6: On a large platter, arrange the green beans, tomato wedges, 1/4 cup Niçoise olives, 4 anchovy fillets, and egg quarters in separate sections. Thinly slice the seared tuna and fan over the plate.
  7. Step 7: Drizzle the herb vinaigrette evenly over the salad components just before serving.

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