Seared Tuna Niçoise with Haricots Verts and Herb Dressing

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

A composed Niçoise salad featuring seared fresh tuna, crisp haricots verts, and a bright herb vinaigrette for a fresh Mediterranean meal. This french ready in about 30 minutes pairs fresh tuna steak, haricots verts (thin green beans), small new potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 15 min Serves 2 French cuisine 470 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10 oz quartered new potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes until tender but firm, then drain and set aside.
  2. Step 2: Bring another pot of salted water to a boil. Add 10 oz trimmed haricots verts and blanch for 2-3 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking.
  3. Step 3: In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 3 tbsp finely chopped mixed fresh herbs, salt, and freshly ground black pepper until emulsified.
  4. Step 4: Heat a non-stick skillet over medium-high heat. Season 8 oz fresh tuna steak with salt and pepper. Sear tuna for 2 minutes on each side until a golden crust forms but the center remains rare. Remove and let rest for 3 minutes, then slice into 1/2-inch thick slices.
  5. Step 5: On a large platter, arrange the cooked potatoes, blanched haricots verts, 3 quartered hard-boiled eggs, 1/2 cup Niçoise olives, 2 tbsp capers, and sliced tuna in separate sections.
  6. Step 6: Drizzle the herb vinaigrette over the entire salad just before serving to preserve the vibrant colors and fresh flavors.

Frequently asked questions

How long does Seared Tuna Niçoise with Haricots Verts and Herb Dressing take to make?

Total time is about 30 minutes (15 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 with Haricots Verts 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 with Haricots Verts 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 with Haricots Verts and Herb Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Haricots Verts 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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