Seared Tuna Nicoise Salad

Lisa Kotler
by Lisa Kotler
6-8 Servings
1 hr

We have here a seared tuna nicoise salad made with blanched french beans, jammy (7 min) eggs, grape tomatoes, boiled baby potatoes, sliced radish and cucumber, red onion, pitted kalamata olives, on a bed of butter lettuce and chopped radicchio. The tuna from was seasoned simply with salt and pepper and seared for 1-1.5 minutes per side and then sliced thinly. I topped the tuna with a drizzle of sesame oil and sprinkle of sesame seeds. The dressing is vinaigrette I make using some of my favourite ingredients that I keep all the time in my pantry such as horseradish mustard, maple syrup, extra virgin olive oil and apple cider vinegar. This salad, presented on a platter, is a beautiful, healthy meatless Monday dinner or summertime lunch.

Seared Tuna Nicoise Salad
Recipe details
  • 6-8  Servings
  • Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr
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  • 4 eggs, boiled and quartered
  • 1 pkg french beans, blanched
  • 2 cups mini potatoes, boiled and quartered
  • 4 radishes, sliced thin
  • 3 cucumbers sliced thin
  • 1/2 red onion sliced thin
  • 1 cup grape tomatoes, mixed colours and halved
  • 1 small container of pitted kalamata olives
  • 2 bags of butter lettuce pieces
  • 1 shredded radicchio
  • 1 Tbsp olive oil
  • 2 lbs sushi grade tuna, sliced thin
  • pinch salt
  • pinch pepper
  • Drizzle of sesame oil
  • 2 Tbsp toasted sesame seeds
Salad Dressing
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 2 Tbsp Horseradish or Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
Bring a pot of water to boil and place the eggs into it. Boil for 7-7.5 minutes. Remove immediately and immerse in an ice bath. Let eggs chill and then you can remove the shell. Once shell is removed, slice into quarters and set aside.
In the same pot of boiling water, add some salt and blanch the green beans for 3-4 minutes, remove beans and rinse under cold water. Pat dry. In the same pot of water add some additional salt and add the baby potatoes. Boil for 20 minutes until soft. Remove from heat, drain, and set aside. Once cooled, slice in half.
In the same pot of boiling water, add some salt and blanch the green beans for 3-4 minutes, remove beans and rinse under cold water. Pat dry.
Slice the tomato, radish, cucumber, onion.
Mix the two types of lettuces in a bowl and place it on a large platter to fully cover it.
Add the eggs, beans, potatoes, tomatoes, radish, cucumber, onion, olives, in separate sections on the platter.
Heat olive oil in a cast-iron skillet on high. While the skillet is heating up, season both sides of the tuna with a pinch of salt and pepper. Once the skillet is hot, add the tuna and watch carefully as it cooks very quickly. Depending on the thickness of your tuna, you want to sear it for 1-1.5 minutes per side, remove and set on a cutting board. Slice the tuna thinly and against the grain. Randomly scatter pieces of tuna over the salad and drizzle some sesame oil and sprinkle with toasted sesame seeds. Top the salad with the salad dressing and serve.
Salad Dressing
Add all of the ingredients into a glass jar and shake well.
  • Keep the tuna in the fridge until you're ready to sear it. Watch the tuna carefully so as not to overcook it. It happens quickly. You just want a sear on both sides.
  • The leftover salad dressing will keep in the refrigerator for a couple of weeks. Just bring to room temperature.
Lisa Kotler
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