Niçoise Salad with Seared Tuna and Green Beans
A vibrant, balanced salad featuring seared tuna, crisp green beans, olives, and hard-boiled eggs dressed with a tangy Dijon vinaigrette. This french-inspired salads ready in about 35 minutes pairs fresh tuna steak, trimmed green beans, halved small new potatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 12 oz fresh tuna steak
- 8 oz, trimmed green beans
- 8, halved small new potatoes
- 3 large eggs
- 1/2 cup, pitted Kalamata olives
- 1 cup, halved cherry tomatoes
- 4 cups mixed salad greens
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon wedge
Instructions
- Step 1: Place 3 large eggs in a pot of cold water, bring to a boil, and cook for 10 minutes for hard-boiled eggs. Transfer to cold water, peel, and quarter.
- Step 2: In a medium pot, boil 8 oz trimmed green beans and 8 halved small new potatoes for 8 minutes until tender but firm. Drain and cool.
- Step 3: Whisk together 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking to emulsify the dressing.
- Step 4: Heat a nonstick skillet over high heat. Season 12 oz fresh tuna steak with salt and pepper. Sear for 1.5 minutes per side for medium-rare. Remove and let rest for 3 minutes, then slice into 1/4-inch thick pieces.
- Step 5: In a large bowl, toss 4 cups mixed salad greens, cooled green beans, potatoes, 1 cup halved cherry tomatoes, and 1/2 cup pitted Kalamata olives with half the dressing.
- Step 6: Arrange salad on plates topped with sliced tuna and quartered eggs. Drizzle remaining dressing and squeeze 1 lemon wedge over the tuna before serving.
Frequently asked questions
How long does Niçoise Salad with Seared Tuna and Green Beans take to make?
Total time is about 35 minutes (20 min prep + 15 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 Niçoise Salad with Seared Tuna and Green Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh tuna steak from drying out.
Can I substitute ingredients in Niçoise Salad with Seared Tuna and Green Beans?
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 Niçoise Salad with Seared Tuna and Green Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Niçoise Salad with Seared Tuna and Green Beans?
French salads 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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