Seared Tuna Niçoise Salad with Olive Oil and Herb Dressing

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.

Seared tuna steaks atop a bed of mixed Niçoise ingredients, finished with a fragrant olive oil and fresh herb dressing to elevate the classic salad. This French recipe, ready in about 40 minutes, pairs fresh tuna steak, green beans, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 25 min Cook: 15 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 10 small baby potatoes in salted water for 15 minutes until tender. Drain and halve.
  2. Step 2: Blanch 150 grams of green beans in boiling salted water for 3 minutes until bright green and crisp-tender. Drain and set aside.
  3. Step 3: Hard boil 4 large eggs by placing in cold water, bringing to a boil, then simmering for 9 minutes. Cool in ice water, peel, and quarter.
  4. Step 4: Slice 3 medium ripe tomatoes into wedges.
  5. Step 5: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season 2 fresh tuna steaks (150 grams each) with salt and black pepper. Sear tuna for 2 minutes per side for medium-rare, then remove and let rest 5 minutes.
  6. Step 6: In a small bowl, whisk 5 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp chopped fresh thyme, 1 tsp chopped fresh basil, 1 minced garlic clove, salt, and pepper until the dressing is aromatic and emulsified.
  7. Step 7: On a large platter, arrange the potatoes, green beans, quartered eggs, tomato wedges, and 50 grams Niçoise olives. Slice the rested tuna into 1/2-inch thick slices and fan over the salad.
  8. Step 8: Drizzle the herb olive oil dressing evenly over the entire salad and serve immediately.

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