Seared Tuna Niçoise Salad with Olive Oil and Herb Dressing

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

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 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.

★ 4.2 (11 ratings) 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.

Frequently asked questions

How long does Seared Tuna Niçoise Salad with Olive Oil and Herb Dressing take to make?

Total time is about 40 minutes (25 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 Seared Tuna Niçoise Salad with Olive Oil and Herb Dressing?

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 Seared Tuna Niçoise Salad with Olive Oil and Herb Dressing?

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 Seared Tuna Niçoise Salad with Olive Oil and Herb Dressing 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 Seared Tuna Niçoise Salad with Olive Oil and Herb Dressing?

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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