Composed Niçoise Salad with Seared Tuna and Herb Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant French salad featuring seared tuna, crisp green beans, and a bright herb vinaigrette dressing, arranged in classic composed style. This french 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.

★ 4.4 (11 ratings) 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.

Frequently asked questions

How long does Composed Niçoise Salad with Seared Tuna and Herb Vinaigrette take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Composed Niçoise Salad with Seared Tuna and Herb Vinaigrette?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Composed Niçoise Salad with Seared Tuna and Herb Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Composed Niçoise Salad with Seared Tuna and Herb Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Composed Niçoise Salad with Seared Tuna and Herb Vinaigrette?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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