Tuna Steak Niçoise Salad is a vibrant and nourishing take on the classic French dish, combining fresh, wholesome ingredients with bold Mediterranean flavors. Traditionally a composed salad featuring tuna, potatoes, green beans, olives, and tomatoes, this version elevates the experience with perfectly seared tuna steak and a luscious roasted garlic dressing.
The balance of textures and flavors makes this dish both satisfying and refreshing. Tender baby potatoes are roasted to golden perfection alongside fragrant garlic, while crisp green beans add a burst of color and crunch. Sweet cherry tomatoes and briny Kalamata olives enhance the salad with their natural brightness, and the star of the dish—the tuna steak—is seared just right, keeping it juicy and flavorful.
Drizzled with a simple yet deeply flavorful roasted garlic dressing, this salad is not just a meal; it’s an experience. Whether you’re looking for a protein-packed lunch, a light yet filling dinner, or a dish that impresses at gatherings, this Tuna Steak Niçoise Salad delivers a perfect blend of nutrition, elegance, and simplicity. Let’s dive into this wholesome and delicious recipe!
Recipe
10.5 oz. (300g) baby potatoes, halved
4 garlic cloves, unpeeled
7 oz. (200g) green beans, trimmed
10 oz. (283g) tuna steak
2 tbsp. capers
5.3 oz. (150g) cherry tomatoes, halved
1.6 oz. (45g) pitted Kalamata olives
How to Prepare
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Toss the potatoes with 1 tbsp. olive oil, salt, and black pepper. Place on the baking sheet with unpeeled garlic cloves. Roast for 20-25 minutes, or until the potatoes are golden and the garlic is soft.
While the potatoes cook, bring a pot of water to a boil. Add the green beans and blanch for 2-3 minutes until tender-crisp. Transfer to a bowl of ice water to stop the cooking process. Set aside.
Brush the tuna steaks with 1 tbsp. olive oil and season with salt and black pepper. Heat a skillet over high heat, then sear the tuna for 2 minutes on each side or until cooked to your liking.
For the dressing, squeeze the roasted garlic from its skin and whisk it with 2 tbsp. olive oil and 1 tbsp. white wine vinegar.
Arrange the roasted potatoes, green beans, cherry tomatoes, and Kalamata olives on a serving plate. Top with the seared tuna and drizzle with the garlic dressing.
Serve immediately, dividing the salad evenly between plates.
