Posted by on Jun 15, 2012 in | 7 Comments



If you were to order a Salad Nicoise in France, you would receive a combination of canned tuna, raw vegetables, olive oil, hard-boiled egg, and Nicoise olives.

This salad is inspired by the Nicoise, but with a face lift.  Here we will use fresh tuna, cooked green beans and potatoes, a dijon mustard vinaigrette, goat cheese, and avocado.

Light, hearty, fresh, seasonal, and well-balanced, this remake of a classic is the perfect summer meal.

I like to serve a composed salad and then mess it all up before eating:



Fresh Tuna Nicoise
Makes 4 main course servings

4 eggs

1 pound French green beans, stemmed

1/2 pound fingerling potatoes, scrubbed

2 pounds sushi grade tuna

1 large head bibb, butter, or watercress, cleaned and torn into bite sized pieces

2-3 tablespoons capers

1/4 cup nicoise olives

3 heirloom tomatoes (pictured are heirloom grape tomatoes halved), cut into bite sized pieces

1 avocado, cut into bite sized pieces

4 ounces fresh goat cheese, crumbled

Dijon Vinaigrette, recipe below


Place eggs in a medium pot with a tight fitting lid. Bring water just to a simmer, turn off heat, cover, and sit for 9 minutes. Make an ice water bath. Remove eggs and place in bath for a few minutes to cool, then refrigerate. Bring the same water back to a boil. Add salt and green beans and blanch for 45 seconds, just until crisp tender. Drain and place green beans in ice bath to cool, then drain and refrigerate.  Boil potatoes until tender, about 30 minutes.  Drain and set aside to cool.

Place a skillet over high heat. Add a teaspoon or so of grapeseed or canola oil. Season fish with salt and pepper and sear about 30 seconds to 1 minute per side, depending on the size of your tuna steak. Place fish in refrigerator to cool.

To Assemble

Have a large platter or salad bowl close by. Find a large bowl large enough to hold the lettuce. Toss the lettuce with a few tablespoons of vinaigrette and salt. Place on the platter or individual serving plates.

Slice fingerling potatoes into coins, place in bowl, and toss with enough dressing to coat. Place decoratively on top of greens. Repeat with green beans, tomatoes, and avocado. Slice fish and place on top of greens. Drizzle dressing over the top of the fish.

Peel the eggs and half them. Tuck pieces decoratively around the salad. Top salad with goat cheese, remaining capers and olives, and freshly cracked black pepper. Serve additional dressing on the side.


Dijon Vinaigrette

1 tablespoon dijon mustard

1 tablespoon chopped fresh tarragon

1 tablespoon finely minced shallot

2 tablespoons red wine vinegar

1/2 cup grapeseed oil

salt, pepper, and sugar to taste

Place everything in a glass jar with a lid. Shake vigorously to combine. Adjust acidity with sugar and adjust to taste with salt and pepper.




  1. Mel Marie
    June 18, 2012

    Will be trying this very soon!

  2. Karine Carrier
    June 18, 2012

    I think it’s a great idea to replace the canned tuna with fresh seared one. Love the avocado and goat cheese addition too! I will try this one very soon. I know it will be yummy, like every other recipe from your website. Thank you Jessie!

  3. Maggie Niemiec
    June 19, 2012

    This combines two of my favorite things- salad and seafood! A great must for summer nights! Love

  4. Anna
    June 20, 2012

    made this the same day that the recipe was posted. My boyfriend said it was one of his favorite meals ever, no joke! Thanks for posting Jessie!

  5. Nathaniel
    June 28, 2012


  6. Emily Draper
    July 1, 2012

    Love this! Perfect for salad for summer!

  7. Jane o'laughlin
    October 24, 2012

    That’s exactly what i had for lunch today. Really! Loved it.


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