|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 12g||42%|
|Total Sugars 8g|
|Vitamin C 52mg||259%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The beauty of a Niçoise salad is in the combination of its ingredients. It's simple, but as with most simple things, the quality of the ingredients is paramount. For this basic salade Niçoise, use good quality fresh tuna and don't overcook.
Tuna steaks are used in this recipe, and they're great for grilling because tuna can dry out very quickly. It takes well to a quick sear over high heat, which often leaves the middle medium-rare. It sounds paradoxical, but it's true: It's easy to overcook tuna but not hard to get it right if you're paying close attention.
The flavors of the Dijon dressing, chopped olives, and lightly grilled tuna combined with the potatoes, eggs, and green beans make this a perfect dinner salad, especially for summer. It's also great for brunch. The hard-boiled eggs in this recipe can be cooked several days in advance and kept in the refrigerator until you're ready to assemble the salad.
16 ounces fresh tuna fillets, or tuna steaks
4 to 6 small new potatoes
6 ounces whole green beans, trimmed
4 cups spinach leaves
4 hard-cooked eggs, sliced
1 red onion, sliced
Handful olives, chopped
2 medium tomatoes, cut into wedges, for garnish
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, crushed
2 teaspoons Dijon mustard
Gather the ingredients.
Grill tuna on a grill or stovetop grill pan, or broil for just 3 to 4 minutes on each side. The tuna should be rare to medium-rare for best flavor.
Cook new potatoes in boiling salted water until just tender, about 10 to 15 minutes. Drain, rinse with cold water and then slice.
Cook green beans in boiling salted water until just tender but still vibrant green, about 2 minutes. Drain and rinse with cold water.
Arrange spinach leaves, hard-cooked eggs, and potato slices on salad plates. Layer sliced grilled tuna, green beans, red onion, and chopped olives, repeating layers until ingredients are used. Garnish plate with tomato wedges.
Combine dressing ingredients in a blender or screw-top jar and use processor or shake until well blended.
Serve salad drizzled with dressing or offer it on the side.
- For tuna, cook until the temperature reads 130 F to 140 F on an instant-read thermometer. Serve immediately.
- If you can't find thin-skinned new potatoes, so named for their early-season arrival, you can substitute fingerling or baby potatoes instead. They're worth seeking out, however, for their sweetness and thin skins, which will absorb the flavors of this dressing well.
How to Store Niçoise Tuna Salad
Most salads are best the day they are made. However, leftovers of this salad should keep covered in the refrigerator for a couple of days because the ingredients are fairly sturdy—with the exception of the spinach. You can always freshen this up to serve again with fresh spinach and a little more dressing if need be.