A classic Niçoise salad simplified by cooking the vegetables in one pot. Served with seared or canned tuna and a creamy homemade dijon dressing.
For the salad:
1 8 oz. fresh (or frozen and thawed) tuna steak
6 fingerling potatoes, halved
1/2 english cucumber
1 small heirloom tomato, or any ripe tomato you like
handful of haricots verts of green beans, trimmed
3 eggs, room temperature
1/4 cup kalamata olives
1/2 lemon, for serving
flaky salt, such as Maldon, for sprinkling on top
For the Dijon Dressing:
1/4 cup extra-virgin olive oil, plus a bit more for the tuna
1/4 cup lemon juice, approximately 1/2 large lemon
2 tablespoons dijon mustard
1 teaspoon honey
1/2 tsp kosher salt, plus a pinch more for the tuna
fresh black pepper
- Bring a large pot of heavily salted water to a rolling boil.
- Add potatoes. Set timer for 15 minutes.
- While the potatoes boil, bring a grill pan or cast iron pan to a very high heat.
- Rub tuna with a little olive oil and a pinch of salt and pepper.
- Once the pan is really hot (if you put a drop of water on it, it should sizzle loudly) add your tuna steak.
- Sear for 1.5 minutes on the first side, then turn and sear for one more minute. You're looking for a completely raw middle.
- Once the tuna is done, remove from the heat and set aside.
- At this point, your potato timer is probably done. If not, wait for it to ding, then add eggs to the water. Set the timer again for 3 minutes.
- After 3 minutes, add the green beans and set the timer one final time for 3 minutes and 30 seconds.
- When the timer goes off, carefully pour the boiled items out into a colander and wash with very cold water. If you have ice, dump some ice on top of the potatoes/string beans/eggs.
- While that cools down, chop your tomatoes and cucumbers and arrange them on a platter.
- Now, make your dressing. Whisk together dijon, honey, 1/4 cup extra-virgin olive oil, lemon juice, 1/2 tsp salt and fresh cracked black pepper. Taste. If it feels too thick, add another spoon or two of olive oil. It should taste bright and assertive. Adjust to your personal taste if you want more lemon/salt/honey.
- Once the dressing is done, slice your tuna steak against the grain. This means you want to slice in the opposite direction of the natural lines on the tuna steak.
- Plate tuna with cucumbers and tomato.
- Carefully drain the remaining veggies and plate potatoes and string beans.
- Peel the eggs, cut them in half, and place on top of the salad.
- Add olives.
- Pour dressing over the top of the salad. Sprinkle with flaky salt. Serve with a half lemon (to be squeezed when you're ready to eat!)
- Voila! Enjoy!
If you're using canned tuna, simply ignore the directions regarding the seared tuna. Just drain your tuna and skip to plate.
- Category: Salads
- Method: Stovetop
- Cuisine: French
Keywords: nicoise, french, salad, whole30, paleo, gluten-free, entree salads, easy salads, dinner, one pot