Nicoise Salad is a classic for a reason – it’s fresh, hearty, and undeniably French. But sometimes, a classic deserves a little glow-up. So I took everything I love about the original and dialed it up. Canned tuna? Replaced with beautifully seared, herb-crusted fresh tuna steak. Basic potatoes? Swapped for crispy roasted baby potatoes with rosemary. Ordinary dressing? Now a bright, zesty lemon-caper vinaigrette with a hint of anchovy for that unmistakable Provencal depth.
This isn’t just a salad. It’s a showstopper. Perfect for a fancy lunch, a light dinner, or impressing guests without breaking a sweat. And the best part? It still comes together in under an hour.
Ingredients
For the Herb-Crusted Tuna:
- 500 g (about 1 lb) fresh tuna steak (sushi-grade if possible)
- 30 g (¼ cup) fresh parsley, finely chopped
- 20 g (¼ cup) fresh dill, finely chopped
- 10 g (2 tbsp) fresh chives, finely chopped
- 1 tsp lemon zest
- ½ tsp fine salt
- ¼ tsp cracked black pepper
- 15 ml (1 tbsp) olive oil
For the Crispy Roasted Potatoes:
- 500 g (about 3 cups) baby potatoes, halved
- 15 ml (1 tbsp) olive oil
- 1 tsp fresh rosemary, finely chopped
- ½ tsp fine salt
For the Salad Base:
- 1 small head of butter lettuce or mixed greens
- 200 g (about 2 cups) haricots verts (thin French green beans), blanched
- 250 g (1½ cups) cherry tomatoes, halved
- 100 g (½ cup) Nicoise olives or Kalamata olives
- 4 large eggs, soft-boiled or hard-boiled, halved
- 50 g (¼ cup) marinated artichoke hearts (optional, for extra luxury)
For the Lemon-Caper Vinaigrette:
- 80 ml (⅓ cup) extra virgin olive oil
- 30 ml (2 tbsp) fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 anchovy fillet, finely minced (optional but highly recommended)
- 15 g (1 tbsp) capers, drained and roughly chopped
- ½ tsp fine salt
- ¼ tsp cracked black pepper
Method
1. Prepare the crispy potatoes
Preheat your oven to 220°C (425°F). Toss the halved baby potatoes with olive oil, rosemary, and salt. Spread them on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway, until golden and crispy on the outside, tender on the inside.
2. Make the vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, anchovy (if using), capers, salt, and pepper until well combined and emulsified. Set aside.
3. Cook the eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer. Cook for 6–7 minutes for soft-boiled (runny yolk) or 9–10 minutes for hard-boiled. Drain, run under cold water, peel, and halve.
4. Prepare the tuna
Pat the tuna steak dry with paper towels. In a small bowl, mix the parsley, dill, chives, lemon zest, salt, and pepper. Press this herb mixture firmly onto both sides of the tuna, coating it generously.
5. Sear the tuna
Heat 15 ml (1 tbsp) olive oil in a skillet over medium-high heat. When the oil is shimmering, carefully place the herb-crusted tuna in the pan. Sear for 2–3 minutes per side for medium-rare (adjust to your preference). The herbs should form a beautiful golden crust. Remove from the pan and let rest for 5 minutes before slicing.
6. Assemble the salad
Arrange the butter lettuce or mixed greens on a large platter. Scatter the crispy roasted potatoes, blanched haricots verts, halved cherry tomatoes, and marinated artichoke hearts (if using) over the greens. Nestle the halved eggs and olives among the vegetables.
7. Top with tuna
Thinly slice the rested tuna steak across the grain and fan the slices beautifully on top of the salad.
8. Dress and serve
Drizzle the lemon-caper vinaigrette generously over the salad just before serving. Toss gently or let everyone dress their own portion. Serve with crusty bread and a chilled glass of rosé for the full experience.
Smart Tips
- Tuna perfection: Sushi-grade tuna is worth the splurge – it gives you that melt-in-your-mouth texture. Cook it to medium-rare for the best results. If you prefer it well done, add an extra minute per side.
- No fresh tuna? Don’t worry! This recipe also works beautifully with high-quality canned tuna in oil – just flake it over the salad instead of searing.
- Herb crust swap: Don’t have fresh herbs? Use dried herbs (reduce to 1 tsp each) or try a crust of crushed pistachios or sesame seeds for a different twist.
- Crispy potatoes alternative: If you’re short on time, boil the potatoes instead of roasting – they’ll still be delicious, just less crispy.
- Vinaigrette variation: No anchovy? Swap it for a teaspoon of anchovy paste or a splash of fish sauce for that same umami depth.
- Make it ahead: You can prep all the components (except the seared tuna) up to a day in advance. Assemble and sear the tuna just before serving.
- Vegetarian option: Skip the tuna and anchovy, and add marinated tofu or grilled halloumi instead – still incredible!
Enjoy your elevated Nicoise salad! 🥗✨