Ahi Tuna Niçoise-Style Salad with Dijon Vinaigrette
Ahi Tuna Niçoise-Style Salad
This composed salad combines cooked yellowfin tuna, potatoes, green beans, eggs, olives and a Dijon vinaigrette. It is a Niçoise-inspired variation, with each ingredient arranged separately on the greens.
Serves: 4. Allow about 40–45 minutes with thawed fish, depending on the size of the potatoes and tuna portions.
Ingredients
Tuna and Salad
- 1 lb yellowfin tuna, portioned evenly
- 1 tablespoon cooking oil
- Salt and pepper to taste
- 4 cups washed and dried mixed greens
- 1/2 lb green beans, trimmed
- 4 small red potatoes, cut into even pieces
- 2 hard-boiled eggs, peeled and quartered, with firm whites and yolks
- 1/2 cup halved cherry tomatoes
- 1/4 cup pitted olives
- 1/4 cup thinly sliced red onion
- 1 tablespoon rinsed, drained capers
Dijon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely minced
- 1 teaspoon lemon juice
- Black pepper and optional salt
Instructions
- Cook the vegetables. Boil potatoes until fork-tender; time depends on piece size. Drain and cool promptly. Cook beans in boiling water until just tender, then transfer to an ice bath and drain thoroughly.
- Prepare the dressing. Whisk mustard, vinegar, garlic and lemon juice. Gradually whisk in olive oil. Taste before adding salt, as olives and capers also season the plate.
- Cook the tuna. Pat dry and season. Heat cooking oil in a skillet over medium-high heat. Brown both sides and reduce heat as needed to finish to 145°F internally.
- Slice. Transfer cooked fish to a clean board and slice across the grain with clean utensils.
- Assemble. Arrange greens, potatoes, beans, eggs, tomatoes, olives, onion and capers on four plates. Add tuna and drizzle lightly with vinaigrette. Serve promptly.
Thaw frozen tuna in the refrigerator following the package directions, including any instructions about opening the wrapping. Pat dry before cooking. Use a thermometer at the thickest part: FoodSafety.gov recommends 145°F for fish. A “sushi-grade” label does not guarantee safety for a rare center.
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Preparation and Substitutions
Prepare eggs, vegetables and dressing ahead if convenient, cool cooked components promptly and refrigerate them separately. Assemble near serving time. Do not leave cooked ingredients on the counter for an extended period while preparing the rest.
Cooked albacore or drained canned tuna changes the flavor and texture but can also work. For a canned substitution, use a chosen amount of drained, ready-to-eat fish rather than treating raw purchase weight as an exact cooked-weight equivalent. See the canned vs. fresh tuna guide.
This recipe contains fish and egg. Check mustard and other ingredient labels for your dietary needs.
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For romaine, Parmesan and croutons, try ahi tuna Caesar salad.
Choosing Tuna
Use Frozen Yellowfin Tuna Steaks or Fresh Yellowfin Tuna Steaks. Yellowfin Saku Blocks can also be portioned for cooking. Check the current cut, seasoning and order weight; the recipe quantity is not a promised retail pack size.
Compare formats in the yellowfin tuna guide or browse the Tuna Collection.
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