Best 6 Salade Niçoise With Fresh Tuna Recipes

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Salade Niçoise is a classic French dish that originated in the city of Nice. It is a vibrant and flavorful salad typically made with fresh tuna, boiled eggs, green beans, tomatoes, cucumbers, olives, and a tangy vinaigrette dressing. This iconic salad is a delightful combination of textures and flavors, making it a perfect summer dish.

Salade Niçoise is a versatile dish with numerous variations, and this article provides a collection of delicious recipes to explore. From the traditional Salade Niçoise recipe to variations with roasted tuna, seared scallops, and even a vegetarian version, there's a recipe for every palate. Each recipe includes detailed instructions, cooking tips, and beautiful photographs to guide you in creating this timeless dish. Whether you're a seasoned cook or a beginner, you'll find everything you need to make a perfect Salade Niçoise.

Let's cook with our recipes!

TUNA SALAD NICOISE



Tuna Salad Nicoise image

This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 8

1 1/2 pounds small red new potatoes, quartered
2 tablespoons olive oil
coarse salt and ground pepper
2 pints grape tomatoes
2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
1/4 cup Lemon Vinaigrette
2 cans (6 ounces each) tuna in olive oil, drained
1/2 cup pitted Kalamata olives

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
  • In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

SALAD NICOISE WITH SEARED TUNA



Salad Nicoise with Seared Tuna image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 19

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2

Steps:

  • To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
  • Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
  • Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
  • To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

CLASSIC TUNA NICOISE SALAD



Classic Tuna Nicoise Salad image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 entree salads

Number Of Ingredients 29

Chopped fresh herbs, for garnish (parsley, tarragon, chive, etc.)
1/2 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
1/4 pound haricots verts, or small, thin green beans, ends trimmed
2 pounds yellowfin tuna loin, trimmed of sinew
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 rosemary sprigs
1 large head romaine or Bibb lettuce, rinsed and patted dry
2 teaspoons chopped fresh parsley leaves
1/2 teaspoon chopped fresh tarragon leaves
Anchovy Dressing, recipe follows
1/2 pound Roma plum tomatoes, cut into 1-inch cubes
1/3 cup halved and seeded black brine-cured olives
1/3 cup halved and seeded green brine-cured olives
1/2 cup thinly sliced red onion
4 hard-boiled eggs, peeled and sliced
1 anchovy fillet, drained
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped garlic
1 large egg*
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced shallots
2 teaspoons capers, drained and chopped
1/2 teaspoon Worcestershire sauce

Steps:

  • Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside.
  • Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces.
  • Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.
  • In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

FRESH-TUNA NICOISE SALAD



Fresh-Tuna Nicoise Salad image

This is a popular salad at some restaurants, with the tuna usually served pink.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 tablespoon olive oil, plus more for the grill
3 eight-ounce tuna steaks (1/2 inch thick)
Salt and freshly ground black pepper
24 ripe cherry tomatoes, quartered
7 scallions, trimmed and cut into 1/2-inch lengths
6 cups watercress leaves, torn in pieces
3 teaspoons capers
1/2 cup Nicoise olives, pitted
3 anchovy fillets, rinsed, dried, and minced
1/4 cup plus 2 tablespoons Nicoise Vinaigrette

Steps:

  • Brush grill lightly with oil. Heat grill to medium-hot. Rub tuna with oil. Sprinkle with salt and pepper. Sear tuna until just pink in center, 3 to 3 1/2 minutes per side. Slice across into 1/4-inch strips.
  • Toss tuna, tomatoes, scallions, watercress, capers, olives, and anchovies with vinaigrette. Serve at room temperature.

GRILLED TUNA SALADE NIçOISE



Grilled Tuna Salade Niçoise image

Grilled Tuna Salade Niçoise

Categories     Salad     Fish     Leafy Green     Potato     Picnic     Lunch     Salad Dressing     Tuna     Summer     Capers     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 20

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
  • Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
  • Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
  • Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

TUNA NIçOISE SALAD



Tuna Niçoise salad image

This colourful tuna Niçoise salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna.

Provided by Good Food team

Time 30m

Number Of Ingredients 9

450g waxy potatoes , unpeeled and thickly sliced
2 tbsp plus 2 tsp olive oil
4 eggs
1 tbsp red wine vinegar
2 tbsp caper , rinsed
50g SunBlush or sundried tomato in oil, finely chopped
½ red onion , thinly sliced
100g baby spinach
2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
  • Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
  • In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 1.35 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
  • Don't overcook the tuna. It should be cooked just until it is opaque in the center.
  • Use a good quality olive oil. This will help to bring out the flavors of the other ingredients.
  • Season the salad to taste. Use salt, pepper, and other herbs and spices to your liking.
  • Serve the salad immediately. This will help to prevent the greens from wilting.

Conclusion:

Salade Niçoise is a classic French salad that is perfect for a light lunch or dinner. It is made with fresh tuna, green beans, potatoes, tomatoes, and hard-boiled eggs. The salad is dressed with a simple vinaigrette, and it is often garnished with olives and fresh herbs. This salad is a great way to enjoy the flavors of the Mediterranean, and it is sure to be a hit with your family and friends.

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