Seared Tuna Salad (Nicoise Salad)

A Nicoise salad in layman's terms is simply a Seared Tuna Salad.  This particular salad reminds me of all sorts of picnic goodies spread across a blanket on a balmy summer day.  One of the best things about picnics are all little tasty bites artfully arranged (or simply scattered) across a quilt all within arms reach.  And just like a picnic, a Seared Tuna Salad has all sorts of delicious bits artfully arranged over a blanket of lettuce.

What is a Classic Nicoise Salad?

A Nicoise salad (or Seared Tuna Salad) is a constructed salad whose components are carefully grouped into small bundles on top of a bed of lettuce.  A purist, which I am vehemently not, would argue a classic Nicoise salad is only comprised of anchovies, French green beans (haricots vert), cherry tomatoes, olives, a hard boiled egg, and Nicoise olives (kalamata olives) on a lofty bed of bib lettuce.  Make no mistake, I do so love Love LOVE this combination!  But why limit yourself?  

How to Make a Seared Tuna Salad (Nicoise Salad) with Vinaigrette

This recipe makes 4 salads.  First, start by making a simple vinaigrette. Whisk the following ingredients together in a bowl:

• 1 tablespoons white wine vinaigrette
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste (optional
• ½ teaspoon salt

Continue whisking and drizzle ½ cup olive oil very slowly into this mixture.  This will create an emulsion.  That means your salad dressing will stay together and not separate.

• Wash and tear 6 cups of lettuce (Bib, Boston, Romain) into bite size pieces and divide between 4 plates
• Cut 2 8z tuna steaks in half, light salt them and sear in a skillet over medium high heat with a little olive oil.
• Steam 12 small fingerling potatoes and 4-6 ounces of haricot vert (trimmed thin green beans) until they are fork tender.
• Boil 2 eggs for 7-10 minutes.  Then peel and slice them once they've cooled.
• Slice 12-16 cherry tomatoes.
• Thinly slice ½ of a small red onion.
• Coarsely chop ½ cup kalamata olives.
• Place each group of vegetables into the vinaigrette individually.  Take each one out, one at a time, and artfully arrange ¼ of each group on each plate of lettuce.
• Center seared tuna on each salad and slices of boiled egg.
• Drizzle any left over vinaigrette over the salad.

Nicoise Variations

Why not Get CRAZY with your salad?  Maybe switch out the anchovies with tuna or even salmon, add some roasted red bell peppers, small fingerling potatoes, grilled artichokes and palm hearts. And don't forget to use a really good olive oil in the vinaigrette.  How do you know a good olive oil from one that's not so great?  Taste it!  Olive oil is a lot like wine.  A good one is the one you like.  It should taste fresh and light, not the least bit rancid.

How do you know your fish is fresh?

If you decide to make this Seared Tuna Salad with a fine piece of fresh fish, how do you know it's really fresh?  Here's a short 1 minutes video that will give you the key things to look for.

These tips work for any fresh fish.  Keep them in mind when you make Pecan Crusted Salmon over mustard sauce, Parsley Mussels Salad, or Steamed Tilapia. Most classic Nicoise salads you'll find in restaurants feature seared tuna, potatoes, green beans, capers, cherry tomatoes, hard boiled egg, and black olives in their salad.  Regardless of how you want to make yours, traditional, classic, or creative, the choice is up to you!