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Ahi Tuna Salade Niçoise on a white salad plate with a red handled fork

Ahi Tuna Salade Niçoise

5 from 8 reviews

A twist on the classic French salad Nicoise using fresh tuna instead of canned tuna.



1 clove garlic, minced

1/2 teaspoon kosher salt

1/3 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 shallot, minced

Freshly ground black pepper


1 pound small new potatoes, boiled till tender, cooled and halved

8 ounces haricot verts (French green beans), blanched

12 ounces cherry tomatoes, halved if needed

1/2 cup Niçoise olives, pits removed (I used Kalamata olives)

8 anchovies (I did not use)

4 hard boiled eggs, cooled, then halved

3/41 pound sushi grade Ahi tuna

1 tablespoon olive oil

1 small English cucumber, thinly sliced

Baby lettuces or spinach

1/4 cup scallions or red onion, thinly sliced, optional garnish

Basil, optional garnish

Salt and pepper, as needed


Make the dressing by mixing all ingredients except olive oil. Slowly add olive oil while whisking continuously. Set aside.

Drizzle a small amount of dressing on each side of the tuna. Allow to marinate in the refrigerator up to 1 hour, flipping once.

Remove from fridge, pat dry and season both sides with salt and pepper. Put about 1 tablespoon olive oil into saute pan. Sear tuna on both sides for a minute or to desired doneness. Briefly sear all edges. Allow to cool, then slice.

Arrange a bed of lettuce on individual plates or platter. Arrange remaining ingredients over lettuce. Drizzle with dressing and garnish with onions and basil if desired.


Adapted from Saveur.