Deconstructed Niçoise Salad Bowl with Seared Tuna and Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fresh take on Niçoise salad served as a vibrant bowl with seared tuna, crisp vegetables, and a bright parsley-mint dressing. This french-inspired french ready in about 40 minutes blends fresh tuna steak, diced small red potatoes, trimmed green beans into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 510 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

• 7 oz fresh tuna steak
• 7 oz, diced small red potatoes
• 1 cup, trimmed green beans
• 2 large eggs
• 1 cup, halved cherry tomatoes
• 1/4 cup Niçoise olives
• 3 cups mixed salad greens
• 1/4 cup olive oil
• 1 tbsp white wine vinegar
• 2 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh mint leaves
• 1 tsp Dijon mustard
• 1, minced garlic clove
• to taste sea salt
• to taste black pepper

Instructions

1. Step 1: Bring a pot of salted water to a boil. Add 7 oz diced small red potatoes and cook for 10 minutes until tender but still firm; drain and set aside.
2. Step 2: In the same boiling water, blanch 1 cup trimmed green beans for 3 minutes until tender-crisp; immediately transfer to ice water to stop cooking, then drain.
3. Step 3: Hard-boil 2 large eggs by placing them in boiling water for 10 minutes, then cool, peel, and quarter.
4. Step 4: Heat a skillet over medium-high heat. Season 7 oz fresh tuna steak with salt and pepper, sear for 2 minutes per side for medium-rare, then rest for 5 minutes before slicing into 1/2-inch thick strips.
5. Step 5: In a small bowl, whisk together 1/4 cup olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 2 tbsp chopped parsley, 1 tbsp chopped mint, salt, and black pepper until emulsified.
6. Step 6: In four serving bowls, place 3 cups mixed salad greens as a base. Arrange the cooked potatoes, green beans, cherry tomatoes, Niçoise olives, quartered eggs, and sliced tuna on top.
7. Step 7: Drizzle the herb dressing evenly over each bowl and serve immediately.