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Take care not to mush up the ingredients in a Nicoise salad. The important thing is that it is arranged nicely on a platter with all the elements keeping their individual integrity.

  • Makes/Serves
  • 6
  • Preparation Time
  • 30 mins
  • Cook | Chill | Freeze
  • N/A
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 1 kg fresh sushi quality tuna
  • 1 qty Nicoise Vinaigrette
  • 16 anchovy fillets
  • 250g green beans, stems trimmed
  • 16 caper berries, with stems
  • 250g cherry tomato, halved
  • ½ bunch chives, snipped in half
  • 500g small desiree potatoes, scrubbed and halved
  • 8 large eggs
  • 2 Tbsp olive oil
  • 1 cup nicoise olives
  • Flaked salt, to taste
  • Freshly ground black pepper, to taste


  1. Put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat.
  2. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs.
  3. Place a steamer basket or colander on top of the simmering water.
  4. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.
  5. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water.
  6. Peel the shells off the eggs and cut them in ½ lengthwise.
  7. Place a large pan over medium-high heat.
  8. Rub the tuna on all sides with oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper.
  9. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side. Transfer the tuna to a cutting board and slice.
  10. To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl.
  11. Take the vinaigrette and give it another good shake to recombine.
  12. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper.
  13. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.


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