Composed Niçoise Salad with Seared Tuna and Warm Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant French salad featuring seared tuna, tender new potatoes, crisp green beans, and hard-boiled eggs, elegantly arranged and dressed with a tangy lemon vinaigrette. This French recipe, ready in about 45 minutes, pairs fresh tuna steak, new potatoes, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 8 oz fresh tuna steak
• 12 oz new potatoes
• 6 oz, trimmed green beans
• 3 large eggs
• 2 medium, quartered ripe tomatoes
• 1/3 cup Niçoise olives
• 4, drained anchovy fillets
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1, minced garlic clove
• to taste salt
• to taste 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: Place 12 oz new potatoes in a pot of salted cold water, bring to a boil, and simmer for 15 minutes until tender when pierced with a fork; drain and set aside to cool slightly.
2. Step 2: While potatoes cook, fill a small pot with water and gently lower 3 large eggs; bring to a boil, then reduce heat and simmer for 10 minutes for hard-boiled eggs; cool under cold running water, peel, and quarter.
3. Step 3: In a medium pot, blanch 6 oz trimmed green beans in boiling salted water for 3 minutes until bright green and crisp-tender; immediately transfer to an ice bath to stop cooking, then drain.
4. Step 4: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, salt, and freshly ground black pepper to taste until emulsified.
5. Step 5: Heat a nonstick skillet over high heat; season 8 oz fresh tuna steak with salt and pepper, add 1 tbsp olive oil, and sear tuna for 1.5 minutes per side for rare, then let rest for 5 minutes; slice into 1/2-inch thick pieces.
6. Step 6: Arrange quartered potatoes, blanched green beans, quartered 2 medium ripe tomatoes, 1/3 cup Niçoise olives, 4 anchovy fillets, and quartered hard-boiled eggs on a large platter in sections; place sliced tuna on top.
7. Step 7: Drizzle the lemon vinaigrette evenly over the assembled salad just before serving, allowing the flavors to meld while maintaining the vibrant colors.