Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) baby/new potatoes, halved
- 12 oz (340 g) green beans (or haricots verts), trimmed
- 4 large eggs
- 2 tuna steaks (about 7 oz / 200 g each, 1 inch thick)
- 1 tbsp olive oil (for searing tuna)
- 1/2 cup (75 g) Niçoise olives (or Kalamata)
- 8–12 anchovy fillets, drained
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1 1/2 tbsp Dijon mustard
- 1 small shallot, finely minced (about 2 tbsp)
- 1 small garlic clove, finely grated
- 1/2 tsp kosher salt, plus more for boiling water
- 1/4 tsp black pepper, plus more for tuna
- 2 tbsp chopped fresh parsley (optional but recommended)
- 1 lemon, cut into wedges (optional but recommended)
Do This
- 1. Boil eggs for 10 minutes; chill in ice water, peel, and halve.
- 2. Boil potatoes in well-salted water 12–15 minutes until tender; drain and toss warm with a few spoonfuls of vinaigrette.
- 3. Blanch green beans 3 minutes; ice-bath, dry, and toss with a little vinaigrette.
- 4. Whisk vinaigrette: vinegar + Dijon + shallot + garlic + salt + pepper, then whisk in olive oil.
- 5. Sear tuna in a hot skillet with 1 tbsp olive oil, 1 1/2–2 minutes per side (125–130°F / 52–54°C inside); rest 5 minutes, then slice.
- 6. Arrange potatoes, beans, eggs, olives, anchovies, and warm tuna on a platter; drizzle with remaining vinaigrette and garnish with parsley and lemon.
Why You’ll Love This Recipe
- Big flavors, minimal fuss: A punchy mustard vinaigrette ties everything together in minutes.
- Perfect hot-and-cold contrast: Warm-seared tuna over cool, crisp vegetables feels special but doable.
- Meal-in-one salad: Potatoes, eggs, and tuna make it genuinely satisfying.
- Great for entertaining: It’s beautiful on a platter and easy to assemble right before serving.
Grocery List
- Produce: 1 1/2 lb (680 g) baby/new potatoes, 12 oz (340 g) green beans, 1 small shallot, 1 small garlic clove, 1 lemon (optional), fresh parsley (optional)
- Dairy: 4 large eggs
- Seafood: 2 tuna steaks (about 7 oz / 200 g each), 8–12 anchovy fillets
- Pantry: extra-virgin olive oil, red wine vinegar, Dijon mustard, Niçoise or Kalamata olives, kosher salt, black pepper
Full Ingredients
For the Mustardy Vinaigrette
- 3 tbsp (45 ml) red wine vinegar
- 1 1/2 tbsp Dijon mustard
- 1 small shallot, finely minced (about 2 tbsp)
- 1 small garlic clove, finely grated (or very finely minced)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
For the Salad
- 1 1/2 lb (680 g) baby/new potatoes, halved (quarter any larger ones so they cook evenly)
- 12 oz (340 g) green beans (or haricots verts), trimmed
- 4 large eggs
- 1/2 cup (75 g) Niçoise olives (or Kalamata)
- 8–12 anchovy fillets in oil, drained
For the Seared Tuna
- 2 tuna steaks (about 7 oz / 200 g each, about 1 inch thick)
- 1 tbsp olive oil (for the pan)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Optional Garnishes (Recommended)
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Make the vinaigrette
In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced shallot, grated garlic, kosher salt, and black pepper until smooth. While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify.
Set aside at room temperature. (If it separates while you cook, just whisk again before using.)
Step 2: Hard-boil the eggs
Fill a medium saucepan with water and bring to a full boil over high heat. Carefully lower in the eggs. Reduce heat slightly to maintain a gentle boil and set a timer for 10 minutes.
Meanwhile, prepare a bowl of ice water. When the timer goes off, transfer eggs immediately to the ice water and chill for 5 minutes. Peel, then cut in half lengthwise.
Step 3: Cook the potatoes until tender
Bring a large pot of water to a boil and add 1 1/2 tbsp kosher salt (the water should taste pleasantly salty). Add the halved baby potatoes and simmer until knife-tender, 12–15 minutes.
Drain well and let steam-dry for 1 minute. While still warm, transfer to a bowl and toss with 2 tbsp of the vinaigrette. This seasons the potatoes from the inside out.
Step 4: Blanch the green beans (bright and crisp)
Bring a pot of water to a boil (you can reuse the potato pot). Add the green beans and cook until crisp-tender and bright green, 3 minutes.
Drain and immediately plunge the beans into ice water for 2 minutes to stop the cooking. Drain again and pat dry. Toss with 1 tbsp of the vinaigrette.
Step 5: Sear the tuna (warm outside, rosy inside)
Pat the tuna steaks dry with paper towels (this helps you get a great sear). Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Heat a heavy skillet (cast iron or stainless steel works best) over high heat for 2 minutes. Add 1 tbsp olive oil and heat until the oil is shimmering.
Sear tuna for 1 1/2–2 minutes per side, aiming for an internal temperature of 125–130°F (52–54°C) for rare to medium-rare. Transfer to a plate and rest for 5 minutes, then slice against the grain into 1/2-inch thick slices.
Step 6: Assemble the Salade Niçoise
On a large platter (or on 4 individual plates), arrange the potatoes, green beans, egg halves, olives, and anchovy fillets in separate clusters for a classic composed look. Nestle the warm sliced tuna on top.
Drizzle with the remaining vinaigrette (start with about 2 tbsp, then add more to taste). Finish with chopped parsley and lemon wedges, if using.
Step 7: Serve and enjoy
Serve immediately so you get that signature contrast: warm tuna and potatoes with cool, crisp beans and briny olives/anchovies. If you’d like, add an extra pinch of black pepper right before serving.
Pro Tips
- Dress the potatoes while warm: Warm potatoes soak up vinaigrette instead of just getting coated.
- Don’t skip drying the beans: Excess water dilutes the vinaigrette and makes the salad watery.
- Use a thermometer for tuna: Pull at 125–130°F (52–54°C) for tender, rosy slices.
- Keep anchovies in distinct bites: Lay them on top rather than mixing throughout so everyone can control how much briny punch they get.
- Season in layers: Salt the boiling water well and season the tuna; you’ll need less salt in the vinaigrette.
Variations
- More classic bistro style: Add 2 cups (60 g) torn butter lettuce or romaine as a base, then compose the toppings over it.
- Salmon Niçoise: Swap tuna for 2 (6 oz / 170 g) salmon fillets; sear 3–4 minutes per side to 125–130°F (52–54°C).
- No anchovies (still bold): Omit anchovies and add 1 tbsp chopped capers to the vinaigrette for briny flavor.
Storage & Make-Ahead
You can make the vinaigrette up to 3 days ahead; store covered in the refrigerator and whisk well before using (let it sit at room temperature for 10–15 minutes so the oil loosens). Potatoes, beans, and eggs can be cooked up to 24 hours ahead and refrigerated separately. For best texture, sear the tuna right before serving. Leftovers keep for up to 2 days in an airtight container, but the tuna will become more fully cooked and less tender over time.
Nutrition (per serving)
Approximate, based on 4 servings: 520 calories, 36 g protein, 33 g fat, 24 g carbohydrates, 4 g fiber, 780 mg sodium.
