French salad niçoise is an easy, breezy meal that's ideal for making on a hot day. The toppings are all raw or steamed and can be prepared in advance. In this version, I've pared down the ingredient list (no hard-boiled eggs or tomatoes here!) Instead, I make each component the best it can be for year-round dining. The potatoes are crispy in the oven, the olives warmed up, the green beans sautéed with shallots. The tuna is a gorgeous yellow fin steak that is seared until medium-rare. To enhance this salad, the dressing is a savory, herbaceous and tangy combination of Dijon, capers, parsley and lemon juice. It's a chic enough salad for company (it's French, after all), but not so labor-intensive that you can't throw it together in under an hour for a weeknight meal.

Seared tuna Nicoise salad with creamy caper sauce

Preparation time20 min

Time to cook50 min

Course: Main course, salad

Portions: 4

Calories: 412kcal

Author: Phoebe Lapine

  • Preheat oven to 425°F. Line a rimmed baking sheet with baking paper.

  • In the prepared skillet, toss together the potatoes, 2 tablespoons oil, and ¼ teaspoon salt to coat. Arrange the potatoes cut side down. Roast until browned on the bottom and the skin shriveled on top, 20 to 25 minutes. Add the olives to the pan and cook for an additional 3 minutes, or until the olives are hot and juicy. Set aside.

  • While the potatoes roast, place the tuna steaks in a medium bowl with 2 tablespoons of the oil, the garlic, thyme and lemon zest. Season lightly with salt and blend the steaks until well coated, rubbing the garlic and thyme into the steaks. Set aside at room temperature.

  • In a large heavy-bottomed skillet such as cast iron, heat a thin layer, about ⅛ inch of oil over medium-high heat. Add the green beans and shallots. Sauté until the beans are al dente, about 5 minutes. If the beans char but don't cook, add a few tablespoons of water and they will steam. Season with salt and transfer to a plate.

  • Remove any remaining shallots from the pan and add another thin layer, about ⅛ inch of oil. Raise the heat to high. When the oil has just started to smoke, add the tuna steaks, leaving the garlic and thyme sprigs. Sauté until the bottom is browned, but the fish is opaque on all sides, about 2 minutes. Flip the steaks and repeat on the opposite side for 1 minute for medium-rare, or longer if you want it rare. Transfer the tuna to a work surface and let it rest for a few minutes before slicing it.

  • Assemble the salad. On a large serving plate, sprinkle the arugula and radicchio. Arrange the crispy potatoes and olives, sautéed green beans and tuna slices in sections. Drizzle with half the dressing and serve the rest on the side.

Nutritional values

Seared tuna Nicoise salad with creamy caper sauce

Quantity per serving

Calories 412
Calories from fat 126

% Daily Value*

Fat 14 g22%

Saturated fat 3g15%

Polyunsaturated fats 3g

Monounsaturated fats 7g

Cholesterol 65 mg22%

Sodium 632 mg26%

Potassium 1303 mg37%

Carbohydrates 27 g9%

6g fiber24%

Sugar 5g6%

Protein 45 g90%

Vitamin A 5139IU103%

C vitamin 26 mg32%

Soccer 133mg13%

Iron 4 mg22%

*Percent Daily Values ​​are based on a 2000 calorie diet.

Creamy caper dressing

Portions: 1 Cup

Calories: 1193kcal

Author: Phoebe Lapine

Nutritional values

Creamy caper dressing

Quantity per serving

Calories 1193
Calories from fat 1179

% Daily Value*

Fat 131 g202%

Saturated fat 18 g90%

Trans fat 0.1 g

Polyunsaturated fats 24g

Monounsaturated fats 84g

Cholesterol 12 mg4%

Sodium 2429 mg101%

Potassium 217 mg6%

Carbohydrates 9 g3%

4g fiber16%

Sugar 2g2%

Protein 3 g6%

Vitamin A 1373 IU27%

C vitamin 46 mg56%

Soccer 66 mg7%

Iron 3 mg17%

*Percent Daily Values ​​are based on a 2000 calorie diet.

Disclaimer: All nutritional data on Gluten Free & More is intended as a guide only and may vary depending on product brands used or ingredient substitutions. Some errors may occur, so please confirm recipe ingredients and nutritional suitability for your diet.

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