Niçoise Salad Recipe with Fresh Grilled Tuna | Seasoned | The Inspired Home

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often less expensive and still provides a similar texture and flavor.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Green olives can be a more affordable option while still adding a briny flavor.

anchovies

🥗Healthier: capers

💰Cheaper: smoked paprika

Capers provide a similar salty flavor without the fish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option for dressing.

Squeeze fresh lemon juice into a bowl, catching any seeds with your hand.

Add white wine vinegar to the lemon juice for flavor.

Add a bit of sugar for sweetness.

Add Dijon mustard and grainy mustard to the mixture to help emulsify the dressing.

Whisk in olive oil, using a 2 to 1 ratio of oil to vinegar for a robust flavor.

Pour the vinaigrette into a Kilner jar for storage in the refrigerator.

In a large stockpot, bring salted water to a boil and add red potatoes to parboil for 3 to 5 minutes.

Prepare an ice water bath in a large bowl.

Once the potatoes are parboiled, transfer them to the ice water bath to stop the cooking process.

Add Eriko vert (petite green beans) to the boiling water and then to the ice water bath after a few minutes.

Strain the vegetables and transfer them to a bowl, then refrigerate to chill.

Season fresh tuna on both sides with kosher salt and black pepper.

Heat a green pan grill pan over high heat and add olive oil.

Sear the tuna in the grill pan until cooked to medium or medium-well, flipping to cook both sides.

Remove the tuna from the pan and let it cool on a plate in the refrigerator.

Use a dash egg cooker to hard-boil eggs, following the manufacturer's instructions.

Once the eggs are done, place them in an ice water bath to stop cooking.

Prep other ingredients: quarter roma tomatoes, slice cucumbers thinly, and julienne red onions.

Combine romaine and Boston Bibb lettuce for the salad base.

Assemble the salad by arranging the prepped vegetables, hard-boiled eggs, and tuna on a serving board.

Add Nicoise olives and anchovies as desired for garnish.

Serve the salad with the mustard vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens