Lunch · 30 min · french

Salade Niçoise

A French lunch built around tuna steaks and new potatoes — on the table in 30 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Tuna steaks
• 1 lb New potatoes
• 8 oz Green beans
• 4 Eggs
• 2 cups Cherry tomatoes
• 1/2 cup Niçoise olives
• 1/3 cup Olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 8 Anchovies

Steps

1. Boil the potatoes until just tender, about 15 minutes; boil the beans 4 minutes until bright green and crisp-tender. Cool both quickly so they keep their color.
2. Soft-boil the eggs 7 minutes for jammy yolks, then chill in ice water and halve.
3. Whisk the olive oil, vinegar, Dijon, and a crushed garlic clove into a sharp vinaigrette; season boldly — the potatoes drink up seasoning.
4. Sear the tuna 90 seconds per side in a screaming-hot pan; the center should stay ruby-red. Slice thick.
5. Dress the warm potatoes and beans with half the vinaigrette first — warm vegetables absorb dressing far better than cold ones.
6. Compose on a platter: potatoes, beans, tomatoes, olives, eggs, tuna, and anchovies in distinct piles, Niçoise style, never tossed.
7. Spoon over the remaining vinaigrette and serve at room temperature, not fridge-cold.

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