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Salade Niçoise with Seared Tuna and Dijon Vinaigrette inspired by The Hungry I
Inspired by The Hungry I

Salade Niçoise with Seared Tuna and Dijon Vinaigrette

Appetizer
This classic French salad features seared tuna atop a vibrant arrangement of crisp vegetables, briny olives, and tender potatoes. Each component is prepared separately to maintain its distinct flavor and texture before being artfully arranged on the plate. The bright Dijon vinaigrette ties everything together with its balanced acidity. This composed salad offers a satisfying blend of protein, vegetables, and bold Mediterranean flavors.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4

Ingredients

  • 12 oz Ahi tuna steak (Sashimi grade)
  • 1 tsp Kosher salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground, divided)
  • 8 oz Small red potatoes (Halved or quartered depending on size)
  • 6 oz Haricots verts (Or thin green beans, trimmed)
  • 3 whole Large eggs
  • 4 cups Mixed greens (Or butter lettuce)
  • 1 cup Cherry tomatoes (Halved)
  • 1/4 cup Niçoise olives (Pitted)
  • 2 tbsp Capers (Drained and rinsed)
  • 1 medium Shallot (Finely minced)
  • 4 whole Anchovy fillets (Packed in oil, minced (optional))
  • 1 tbsp Dijon mustard
  • 2 tbsp Red wine vinegar
  • 1/3 cup Extra virgin olive oil (Plus 1 tbsp for searing tuna)
  • 2 tbsp Fresh herbs (Minced parsley, chives, and tarragon)

Tools You'll Need

  • Large pot for boiling
  • Bowl for ice bath
  • Heavy skillet for searing tuna
  • Sharp knife
  • Whisk
  • Slotted spoon
  • Large platter or individual serving plates

Chef's Tip

For the perfect seared tuna, ensure your pan is extremely hot before adding the fish, and sear quickly to maintain a rare center. Allow the tuna to rest before slicing to preserve its juices and attractive presentation.

Instructions

  1. Bring a pot of salted water to a boil. Add potatoes and cook until just tender, about 10-12 minutes. Remove with a slotted spoon and set aside to cool.
  2. In the same pot, blanch haricots verts until crisp-tender, about 3-4 minutes. Transfer to an ice bath to stop cooking, then drain and pat dry.
  3. Add eggs to the pot and simmer for 7 minutes for jammy centers. Transfer to ice bath, then peel and quarter when cool.
  4. For the vinaigrette: Whisk together shallot, anchovy (if using), Dijon mustard, and red wine vinegar in a small bowl. Slowly whisk in 1/3 cup olive oil until emulsified. Stir in fresh herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  5. Season tuna with remaining salt and pepper. Heat 1 tablespoon olive oil in a heavy skillet over high heat until shimmering.
  6. Sear tuna for 1-2 minutes per side for rare (adjust time for desired doneness). Transfer to a cutting board and let rest for 5 minutes.
  7. Toss greens with 2 tablespoons of the vinaigrette and arrange on a large platter or individual plates.
  8. Arrange potatoes, haricots verts, tomatoes, eggs, and olives in separate groups around the greens.
  9. Slice tuna against the grain into 1/4-inch thick slices and arrange in the center.
  10. Sprinkle capers over the salad and drizzle with additional vinaigrette.
  11. Serve immediately with any remaining vinaigrette on the side.

Plating

Arrange a bed of lightly dressed greens on each plate. Place the components in distinct groups around the plate: potatoes, green beans, tomatoes, egg quarters, and olives. Fan the tuna slices in the center as the focal point. Drizzle additional vinaigrette over the entire salad and sprinkle with capers for a final touch.

Storage & Reheating

This salad is best enjoyed immediately after assembly. If needed, the components can be prepared separately and refrigerated for up to 24 hours before assembly. The vinaigrette can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

About This Recipe

This Salade Niçoise draws inspiration from the classic version served at The Hungry I in Boston's Beacon Hill. The traditional composed salad from the South of France is elevated with sashimi-grade tuna, seared perfectly rare. Each component is carefully prepared to showcase its best qualities, creating a restaurant-quality dish that works equally well as an elegant appetizer or light main course.

How did it turn out?

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