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Seared Tuna Niçoise Salad Recipe Easy Homemade Brasserie Style with Dijon Vinaigrette

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A flavorful brasserie-style salad featuring perfectly seared tuna, crisp vegetables, and a tangy aged Dijon vinaigrette. Quick and easy to prepare, perfect for light dinners or casual brunches.

Ingredients

  • Fresh tuna steak (6 oz / 170 g), about 1-inch thick
  • Small new potatoes (8 oz / 225 g), halved or quartered
  • Green beans (6 oz / 170 g), trimmed
  • Ripe cherry tomatoes (1 cup / 150 g), halved
  • Hard-boiled eggs (2 large), peeled and quartered
  • Niçoise olives (1/3 cup / 50 g), pitted (Castelvetrano preferred)
  • Mixed salad greens (4 cups / 120 g), loosely packed
  • Aged Dijon mustard (2 tbsp)
  • Extra virgin olive oil (1/4 cup / 60 ml)
  • Red wine vinegar (2 tbsp)
  • Shallot (1 small), finely minced
  • Garlic (1 clove), minced
  • Sea salt and freshly cracked black pepper, to taste
  • Fresh lemon juice (1 tbsp), optional

Instructions

  1. Prepare the potatoes and green beans: Place the small potatoes in a medium saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender but firm, about 12-15 minutes. In the last 3-4 minutes, add the green beans to the pot to blanch them. Once done, drain and plunge both into ice water to stop cooking and keep their color crisp. Drain again and set aside.
  2. Make the aged Dijon vinaigrette: In a mixing bowl, whisk together the aged Dijon mustard, minced shallot, garlic, red wine vinegar, and lemon juice. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. Season with sea salt and freshly cracked black pepper to taste. Set aside to let the flavors marry.
  3. Cook the tuna: Pat the tuna steak dry with paper towels and season both sides with salt and pepper. Heat your skillet over medium-high heat with a splash of olive oil. Once shimmering, add the tuna. Sear for 1.5 to 2 minutes per side for medium-rare, depending on thickness. Remove and let rest for a few minutes before slicing thinly against the grain.
  4. Assemble the salad: On a large platter or individual plates, arrange the mixed greens as a base. Neatly place the halved potatoes, blanched green beans, cherry tomatoes, quartered eggs, and olives around. Lay the sliced seared tuna on top. Drizzle the aged Dijon vinaigrette generously over the whole salad. Toss lightly if you prefer or serve it artfully arranged.
  5. Final touches: Taste and adjust seasoning if needed. Optionally, add fresh basil leaves or chives for an herbal note.

Notes

Do not overcook the tuna; sear quickly on high heat for a golden crust and pink center. Let the tuna rest before slicing to keep it juicy. Emulsify the vinaigrette by slowly whisking in the olive oil. Blanch green beans just until crisp-tender to maintain vibrant color. Potatoes can be microwaved for a shortcut but stovetop boiling yields better texture.

Nutrition

Keywords: Seared Tuna, Niçoise Salad, Dijon Vinaigrette, Brasserie Style, French Salad, Healthy Salad, Quick Dinner, Seafood Salad

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